WitWeiss Split Batch - Beer Recipe - Brewer's Friend

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WitWeiss Split Batch

150 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Henning Prytz Poulsen
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Tuesday February 27th 2018
1.049
1.012
4.9%
15.2
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg German - Pilsner6 kg Pilsner 38 1.6 48%
6 kg German - Wheat Malt6 kg Wheat Malt 37 2 48%
0.50 kg Dry Malt Extract - Light0.5 kg Dry Malt Extract - Light 42 4 4%
12.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 6.41 34.8%
15 g Perle15 g Perle Hops Pellet 8.2 Boil 60 min 5.26 13%
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 3.49 52.2%
115 g / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 334 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 67 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 64.13 L. Suggest reducing initial water volume to 45.4 L and adding 18.73 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 36
Mash volume with grains 43.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 40.7 L) 22.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 64.1 L) 46
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 55
Going into fermentor 55
Total: 58.6  
Equipment Profile Used: System Default
 
Notes

The idea is to do a split Belgian witbier and German Hefeweizen - with the same malt & hop bill.

Yeast:
M21 Belgian Wit
3068 Wyatt Weihenstephaner German weiss

Add up to 1 kg of sugar to the Belgian fermentation vessel towards the end of the primary. Add orange rinds, squeezed bitter orange juice and crushed coriander seeds to the Belgian secondary.

Add up to 1 kg of light malt extract to German primary.

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  • Last Updated: 2018-03-03 18:37 UTC