Citraweiss - Beer Recipe - Brewer's Friend

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Citraweiss

199 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Craft Beer and Brewing
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
URL: https://beerandbrewing.com/citraweiss-recipe/
Created: Tuesday June 26th 2018
1.060
1.015
6.0%
53.7
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.70 lb American - White Wheat5.7 lb White Wheat 40 2.8 49.6%
3.70 lb American - Pilsner3.7 lb Pilsner 37 1.8 32.2%
1.20 lb Torrified Wheat1.2 lb Torrified Wheat 36 2 10.4%
6.40 oz German - CaraMunich III6.4 oz CaraMunich III 34 57 3.5%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Tettnanger2.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 42.13 41.7%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 10 min 7.47 8.3%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 5 min 4.11 8.3%
1.25 oz Citra1.25 oz Citra Hops Pellet 11 Boil 0 min 20.8%
1.25 oz Citra1.25 oz Citra Hops Pellet 11 Dry Hop 7 days 20.8%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
6 g Calcium Chloride Water Agt Mash 0 min.
3 g Baking Soda Water Agt Mash 0 min.
4 ml 88% Lactic Acid Water Agt Mash 0 min.
1 each Whirfloc Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Imperial Yeast - G01 Stefon
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
63 - 73 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.13 gal Infusion -- 155 °F 75 min
4.95 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.64 g | 18.6 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Step mash
126°F (52°C) for 15 minutes
144°F (62°C) for 20 minutes
161°F (72°C) for 40 minutes
168°F (76°C) until mash out

If you do a single-infusion mash instead of a step mash, mash for 60 minutes at 155°F (68°C).

Boil for 60 minutes, following the schedule for hops and additions. Add corn sugar at 5 minutes
Ferment at 72°F (22°C) until final gravity is reached, then dry hop with 1.25 oz (35 g) Citra. Cold crash for 7–10 days, then rack and bottle or keg to 2.6 volumes of CO2.

Traditional Hefeweizen yeast such as White Labs WLP300 Hefeweizen or Wyeast Weihenstephan Weizen 3068

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  • Last Updated: 2018-06-26 16:52 UTC