Rautinger - Beer Recipe - Brewer's Friend

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Rautinger

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 75 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 66% (brew house)
Source: LBH
Hop Utilization: 96%
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Monday October 1st 2018
1.052
1.012
5.3%
18.3
4.5
5.4
13.23
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Bestmalz - BEST Spelt2.5 lb BEST Spelt $ 5.29 / lb
$ 13.23 		37.7 2.2 14.5%
6.25 lb German - Wheat Malt6.25 lb Wheat Malt 37 2 36.2%
6.25 lb Belgian - Pilsner6.25 lb Pilsner 37 1.6 36.2%
0.75 lb German - CaraHell0.75 lb CaraHell $ 0.00 / lb
$ 0.00 		34 11 4.3%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 2.9%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5.8%
17.25 lbs / $ 13.23
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Perle9 g Perle Hops Pellet 8.2 Boil 60 min 7.67 16.7%
9 g Northern Brewer - German Hallertau9 g German Hallertau Hops Pellet 4.1 Boil 45 min 3.52 16.7%
18 g Northern Brewer - German Tettnang18 g German Tettnang Hops Pellet 3.5 Aroma 30 min 4.57 33.3%
18 g Northern Brewer - German Hallertau18 g German Hallertau Hops Pellet 4.1 Aroma 10 min 2.53 33.3%
54 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Wyeast - Beer Nutrient Other Boil 10 min.
3.44 g Chalk Water Agt Mash 1 hr.
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3.75 g Epsom Salt Water Agt Mash 1 hr.
2.19 g Gypsum Water Agt Mash 1 hr.
1.88 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bavarian Wheat 3056
Amount:
2.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 2.61qt       CO2 Level: 3 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 0
Aim for soft profile with balanced so/cl ratio
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.8 qt Infusion -- 104 °F 5 min
Decoction -- 113 °F 15 min
Decoction to mo temp Temperature -- 151 °F 60 min
Temperature -- 168 °F 15 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 6.47 25.9  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 5.38 g | 21.5 qt) 5.94 23.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.45 g | 37.8 qt) 10 40  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 7.5 30  
Going into fermentor 7.5 30  
Total: 12.41 49.6
Equipment Profile Used: System Default
 
Notes

Balance of esters and low banana great malt backbone and creamy head

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  • Last Updated: 2024-06-13 16:25 UTC