Mein Weizen - Beer Recipe - Brewer's Friend

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Mein Weizen

186 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 18.5 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 13.2 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Saturday November 18th 2017
14.8 °P
3.8 °P
6.0%
12.9
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pale Wheat3 kg Pale Wheat 39 1.5 60%
1.50 kg German - Pilsner1.5 kg Pilsner 38 1.6 30%
0.40 kg German - Caramel Wheat0.4 kg Caramel Wheat 34 46 8%
0.08 kg German - Dark Wheat0.075 kg Dark Wheat 39 6.5 1.5%
0.03 kg Torrified Wheat0.025 kg Torrified Wheat 36 2 0.5%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 First Wort 0 min 12.93 100%
20 g / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Temperature -- 63 °C 45 min
25 L Temperature -- 72 °C 30 min
25 L Temperature -- 78 °C 1 min
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 25
Mash volume with grains 28.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 8.1 L) 1.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 21
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18.5
Going into fermentor 18.5
Total: 26.9  
Equipment Profile Used: System Default
 
Notes


Pour aeration
3 weeks at 20°C in open fermentation

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  • Public: Yup, Shared
  • Last Updated: 2018-08-19 09:10 UTC