Weisbier 18 - Beer Recipe - Brewer's Friend

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Weisbier 18

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 120 min
Batch Size: 6.2 gallons (ending kettle volume)
Pre Boil Size: 8.7 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Facciola Brewing
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday April 26th 2018
1.051
1.012
5.0%
13.0
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb German - Pale Wheat7.5 lb Pale Wheat 39 1.5 65.9%
1 lb German - Vienna1 lb Vienna 37 4 8.8%
2 lb German - Pilsner2 lb Pilsner 38 1.6 17.6%
6 oz Belgian - CaraVienne6 oz CaraVienne 34 20 3.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.4%
11.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Northern Brewer - Hallertau0.33 oz Hallertau Hops Pellet 3.8 Boil 120 min 4.84 34.4%
0.30 oz Saaz0.3 oz Saaz Hops Pellet 3 Boil 120 min 3.48 31.3%
0.33 oz Northern Brewer - Hallertau0.33 oz Hallertau Hops Pellet 3.8 Boil 60 min 4.67 34.4%
0.96 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g CaCl2 (add salts at protein rest) Water Agt Mash 0 min.
3 g CaSO4 Water Agt Mash 0 min.
1 g MgSO4 Water Agt Mash 0 min.
1 each Yeast nutrient Other Boil 10 min.
1 each Whirflock Other Boil 5 min.
3 ml Lactic Acid at protein rest Water Agt Mash 0 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 296 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.5 qt Ferulic acid. 121*F, pH 5.7 Infusion -- 112 °F 10 min
2 qt 0.5qt/min. Add salts & Adjust pH to 5.2 (protein rest) Temperature -- 125 °F 10 min
4 qt Maltose. Decoct 1 gal Decoction -- 145 °F 40 min
5 qt Saccharification Temperature -- 161 °F 30 min
4.5 qt Lauter ~4.3gal Temperature -- 170 °F 5 min
4.2 gal Strike 178*F Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.01 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.01 qt/lb 2.87 11.5  
Mash volume with grains 3.78 15.1  
Grain absorption losses -1.42 -5.7  
Remaining sparge water volume 7.5 30  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.24 g | 36.9 qt) 8.7 34.8  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil volume (equipment estimates 5.66 g | 22.7 qt) 6.2 24.8  
Estimated amount in fermentor 6.2 24.8  
Total: 10.37 41.5
Equipment Profile Used: System Default
 
Notes

Skip acid rest (use acidulated malt)
Do a protein rest
Do a single decoction

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  • Last Updated: 2018-07-29 05:18 UTC