Pops-HopWeiss - Beer Recipe - Brewer's Friend

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Pops-HopWeiss

155 calories 13.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Papini
Calories: 155 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Wednesday March 7th 2018
1.051
1.009
5.6%
37.0
8.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Wheat Malt2.5 kg Wheat Malt 37 2 45.5%
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 45.5%
0.50 kg German - CaraMunich II0.5 kg CaraMunich II 34 46 9.1%
5.50 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 13.1 Boil 60 min 16.39 10%
10 g Mosaic10 g Mosaic Hops Pellet 11.3 Boil 20 min 8.56 10%
10 g Citra10 g Citra Hops Pellet 13.1 Boil 10 min 5.94 10%
10 g Citra10 g Citra Hops Pellet 13.1 Boil 5 min 3.27 10%
10 g Mosaic10 g Mosaic Hops Pellet 11.3 Boil 5 min 2.82 10%
30 g Mosaic30 g Mosaic Hops Pellet 11.3 Boil 0 min 30%
20 g Citra20 g Citra Hops Pellet 13.1 Boil 0 min 20%
100 g / R$ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 66 °C 70 min
19 L Sparge 66 °C 76 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.6 L) 36.4
Mash volume with grains (equipment estimates 38.2 L) 40
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 22 L) 24
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24 L) 22
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Primary Fermentation for 4 days at 22°C.

Keep the secondary fermentation for 2 weeks at 2°C.

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  • Last Updated: 2020-02-13 15:32 UTC