Edelweiss clone - Beer Recipe - Brewer's Friend

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Edelweiss clone

142 calories 11.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: inkyoung
Rating:
5.00 (1 Review)

Calories: 142 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created: Tuesday October 2nd 2018
1.047
1.007
5.3%
11.1
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg German - Wheat Malt2.3 kg Wheat Malt 37 2 51.1%
2 kg German - Pilsner2 kg Pilsner 38 1.6 44.4%
100 g American - Caramel / Crystal 10L100 g Caramel / Crystal 10L 35 10 2.2%
100 g American - Vienna100 g Vienna 35 4 2.2%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 4 Boil at 100 °C 60 min 11.12 100%
20 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 22.7 L) 21
Estimated amount in fermentor 21
Total: 33.9  
Equipment Profile Used: System Default
"Edelweiss clone" Weissbier beer recipe by inkyoung. All Grain, ABV 5.28%, IBU 11.12, SRM 3.63, Fermentables: (Wheat Malt, Pilsner, Caramel / Crystal 10L, Vienna) Hops: (Hallertau Hersbrucker)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-10-02 11:40 UTC