Duzz-WeissBier - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Duzz-WeissBier

158 calories 14.4 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 14 liters
Post Boil Size: 11.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Emmanuel Amaral
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Saturday January 13th 2018
1.052
1.010
5.6%
14.4
4.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg American - Pilsner0.5 kg Pilsner 37 1.8 18.5%
2 kg Finland - Wheat Malt2 kg Wheat Malt 38 2 74.1%
100 g German - Carapils100 g Carapils 35 1.3 3.7%
100 g German - CaraHell100 g CaraHell 34 11 3.7%
2.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 2.9 Boil 45 min 14.38 100%
20 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 45 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: InvertSugar       Amount: 69.8 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 1 3 0 0 18
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.85 eu Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 67 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 9.9
Mash volume with grains 11.6
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 9.5 L) 7.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 14
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 10 L) 11.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 11.5 L) 10
Total: 17.6  
Equipment Profile Used: System Default
 
Notes

Nos últimos 5 dias de fermentação elevar a temperatura para 22ºC para fermentação secundária.

Após a estabilização da fermentação secundária, deve-se baixar para 0ºC e manter por pelo menos 5 dias
(maturação a frio).

*Utilizar 1,5x quantidade de água de mostura para lavagem dos grãos ou até completar nível para fervura

** Volume final para fervura 13 à 14 Litros

Last Updated and Sharing
 
260
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-05-28 17:28 UTC