Mosmaner-Weisse Tap 2 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Mosmaner-Weisse Tap 2

150 calories 14.7 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 17.85 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (brew house)
Source: HEZ
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Friday July 20th 2018
1.049
1.011
4.9%
13.1
5.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.45 kg German - Pilsner0.45 kg Pilsner 38 1.6 17.9%
0.45 kg German - Munich Light0.45 kg Munich Light 37 6 17.9%
0.11 kg German - CaraMunich I0.11 kg CaraMunich I 34 39 4.4%
1.50 kg German - Wheat Malt1.5 kg Wheat Malt 37 2 59.8%
2.51 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Northern Brewer - Hallertau10 g Hallertau Hops Pellet 4.4 Boil 60 min 10.88 50%
10 g Northern Brewer - Hallertau10 g Hallertau Hops Pellet 4.4 Boil 5 min 2.17 50%
20 g / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table sugar       Amount: 3.1g       CO2 Level: 3.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 23 16 75 59 42
WATER ADJUSTMENTS
-----------------
Starting water profile:
Ca+2 14.35 mg/L
Mg+2 22.50 mg/L
Na+ 15.65 mg/L
Cl- 30.25 mg/L
SO4-2 8.10 mg/L
HCO3- 41.5 mg/L

11.10L Mash Vol.
9.3L Sparge Vol.

Adjust Mash pH DOWN:
3.3ml Lactic Acid 88% ( 31 droplets)

Mash:
1.0g Gypsum/Calcium Sulphate/CaSO4
1.0g Calcium Chloride CaCl2
18 droplets Lactic Acid 88%

Sparge:
0.8g Gypsum/Calcium Sulphate/CaSO4
0.8g Calcium Chloride CaCl2
15 droplets Lactic Acid 88%

Ca: 59 <- Palmer's recommended range 50-150
Mg: 23 <- Palmer's recommended range 10-30
Na: 16 <- Palmer's recommended range 0-150
Cl: 74 <- Palmer's recommended range 0-250
SO4: 58 <- Palmer's recommended range 50-350
Cl to SO4 Ratio: 1.26 <- 0.77 to 1.3 = Balanced

Estimated pH (room temp): 5.3 <- Palmer's recommended range 5.4-5.6

WATER SCHEDULE
---------------------------
INITIAL DATA:
Grain bill: 2.51kg
Batch: 10L
Grain absorption: 1L/kg
Boil-off rate: 3.9l/hour
Trub: 2L
Kettle size: 25L

CALCULATED ( http://www.biabcalculator.com/ ):
- TOTAL WATER NEEDED 20.36L
- STRIKE WATER TEMP 40ºC
- TOTAL MASH VOLUME 22.03L
- PREBOIL WORT 17.85L
- POSTBOIL WORT 12.0L

20.4 -> 11.10L mash / 9.3L sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.3 L Mash in Infusion -- 40 °C --
11.3 L Ferulic rest -> clove; Beta-glucanase: avoid grain gumming up Infusion -- 45 °C 20 min
11.3 L Saccharification/Beta-amylase; extract main fermentable sugars Infusion -- 65 °C 60 min
11.3 L Mash out Infusion -- 77 °C 10 min
9.5 L Sparge; improve extraction Sparge -- 77 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 24.1 L) 21.3
Mash volume with grains (equipment estimates 25.7 L) 22.9
Grain absorption losses -2.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.7 L) 17.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12
Volume into fermentor 12
Total: 21.3  
Equipment Profile Used: System Default
 
Notes

MASH
--------
1.0g Gypsum/Calcium Sulphate/CaSO4
1.0g Calcium Chloride CaCl2
18 droplets Lactic Acid 88%

SPARGE
----------
0.8g Gypsum/Calcium Sulphate/CaSO4
0.8g Calcium Chloride CaCl2
15 droplets Lactic Acid 88%

BOIL
------
15' 1/2 tsp Yeast nutrient

FERMENTATION
-----------------------
Ferment 3 days at 18ºC and then raise 1ºC a day to 21ºC

Bottle condition at least 10 days @20ºC, 4 days @10ºC and fridge at least 24h.

Last Updated and Sharing
 
625
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-02-28 00:12 UTC