Weizen II - Beer Recipe - Brewer's Friend

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Weizen II

154 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Saturday January 6th 2018
1.051
1.007
5.8%
13.7
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.30 kg Belgian - Unmalted Wheat1.3 kg Unmalted Wheat 36 2 18.3%
2.50 kg Belgian - Wheat2.5 kg Wheat 38 1.8 35.2%
3.30 kg Belgian - Pilsner3.3 kg Pilsner 37 1.6 46.5%
7.10 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Tettnanger45 g Tettnanger Hops Pellet 3.3 Boil 60 min 13.74 100%
45 g / 0.00 €
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Tapwater Leiden
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 8 60 52 48 178
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sacharification Temperature -- 62 °C --
Mas out Temperature -- 75 °C 10 min
16 L Sparge -- 75 °C --
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 22.2
Mash volume with grains 26.9
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 19.7 L) 15.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 28
Going into fermentor 28
Total: 38  
Equipment Profile Used: System Default
 
Notes

Used some sulfuric acid during mash.
Added some yeast nutrients during boil.
Used yeast slurry from previous batch.
Divided wort over 2 fermentors. One for dry hopping, one without dry hopping.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-01-06 16:42 UTC