Weiss mess - Weihenstephaner clone - Beer Recipe - Brewer's Friend

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Weiss mess - Weihenstephaner clone

165 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 81% (brew house)
Calories: 165 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Thursday August 30th 2018
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OG: 1.052 FG: 1.014 ABV: 5.1% IBU: 11

1.054
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Wheat2.5 kg Wheat 37 2 55.6%
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 44.4%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 5.26 20%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Leaf/Whole 4 Boil 10 min 6.93 80%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Gypsum Water Agt Mash 0 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 3.56 bar       Temp: 20 °C       CO2 Level: 4.04 Volumes
 
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
19 L after 30 min we will remove third of the mash for boiling 15 min Steeping 50 °C 50 °C 30 min
19 L we put back the boiling mash raising the temp to 65 and and after 60 min we will do step 1 againg Steeping 65 °C 65 °C 60 min
19 L Steeping 72 °C 72 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 18
Mash volume with grains 21
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 14.4 L) 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

Double Decoction mash,

pitching without starter and fermenting 19.5c ambient temp. We would like to ferment about 22 c at the first 3-4 days.
No fining agents.


I raised the efficiency because the double decoction.

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  • Last Updated: 2020-01-02 14:14 UTC