Weissbier Penguin Brew - Beer Recipe - Brewer's Friend

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Weissbier Penguin Brew

207 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Medarius
Calories: 207 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Monday October 8th 2018
1.063
1.012
6.7%
11.3
4.9
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Wheat Malt6 lb Wheat Malt 37 2 53.3%
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 26.7%
1.50 lb American - Vienna1.5 lb Vienna 35 4 13.3%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.2%
8 oz German - CaraHell8 oz CaraHell 34 11 4.4%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Yakima Chief Hops - German Hallertau20 g German Hallertau Hops Pellet 4.1 Boil 60 min 10.19 66.7%
10 g German Hersbrucker10 g German Hersbrucker Hops Pellet 1.8 Aroma 15 min 1.11 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 4 0 85 72 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 qt 50% of Grain bill. Strike temp 115 Temperature -- 110 °F 20 min
3.5 qt Infusion -- 144 °F 30 min
2.5 qt Infusion -- 158 °F 10 min
11 qt Add cool water to bring temp down to 115. Add rest of grain bill. Pull THICK decoction ( 10-12 qt mostly grain) at 30 min Infusion -- 110 °F 30 min
Decoction: heat to 155 for 15 min. Decoction -- 155 °F 15 min
Bring decoction to boil for 15 min. Return to main slowly , to reach rest temp of 145. Decoction -- 200 °F 15 min
ACID malt added at this rest. Pull THIN (approx 8-9qts) decoction at 20 min, bring to boil for 15 min. Add back to main for mahout Decoction -- 145 °F 20 min
Mashout Decoction -- 168 °F 10 min
1.75 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.52 14.1  
Mash volume with grains 4.42 17.7  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.93 g | 19.7 qt) 4.39 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 7.91 31.6
Equipment Profile Used: System Default
"Weissbier Penguin Brew" Weizenbock beer recipe by Medarius. All Grain, ABV 6.7%, IBU 11.3, SRM 4.9, Fermentables: (Wheat Malt, Pale 2-Row, Vienna, Acidulated Malt, CaraHell) Hops: (German Hallertau, German Hersbrucker) Other: (Calcium Chloride, Gypsum, Epsom Salt)
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  • Last Updated: 2018-11-20 19:13 UTC