Boat Weisse - Beer Recipe - Brewer's Friend

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Boat Weisse

145 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 145 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Sunday March 4th 2018
1.044
1.011
4.3%
14.6
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb American - Pilsner5.25 lb Pilsner 37 1.8 47.7%
5.25 lb American - White Wheat5.25 lb White Wheat 40 2.8 47.7%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Boil 30 min 14.63 66.7%
0.50 oz Lemondrop0.5 oz Lemondrop Hops Pellet 6 Dry Hop 7 days 33.3%
1.50 oz / $ 0.00
 
Yeast
Wyeast - American Wheat 1010
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
La Crosse, WI
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
76 28 74 54 32 343
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F --
Mash out Temperature -- 167 °F 15 min
Sparge -- 167 °F 30 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.4 17.6  
Mash volume with grains 5.28 21.1  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.26 g | 21.1 qt) 4.23 16.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.04 g | 32.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

Mash between 5.2-5.6 pH

Use chloride to enhance texture as opposed to sulfur that will increase bitterness

Allow temp to increase for a few days to decrease diacetyl

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  • Last Updated: 2018-03-04 03:11 UTC