Schmutzig Wheat - Beer Recipe - Brewer's Friend

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Schmutzig Wheat

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 53% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Friday September 13th 2013
1.053
1.014
5.1%
7.5
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - White Wheat7 lb White Wheat 40 2.8 48.5%
7 lb German - Pilsner7 lb Pilsner 38 1.6 48.5%
7 oz Rice Hulls7 oz Rice Hulls 0 0 3%
14.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4.1 Boil 60 min 7.49 100%
0.50 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.87 qt Infusion -- 158 °F 90 min
12.53 qt Fly Sparge -- 169 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.8 19.2  
Mash volume with grains 5.96 23.8  
Grain absorption losses -1.8 -7.2  
Remaining sparge water volume (equipment estimates 4.27 g | 17.1 qt) 3.85 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 6.6 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.65 34.6
Equipment Profile Used: System Default
"Schmutzig Wheat" Weizen/Weissbier beer recipe by Brianlewis32009. All Grain, ABV 5.11%, IBU 7.49, SRM 4.86, Fermentables: (White Wheat, Pilsner, Rice Hulls) Hops: (Hallertau Mittelfruh)
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  • Last Updated: 2014-05-21 03:43 UTC