wiess Mestre - Beer Recipe - Brewer's Friend

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wiess Mestre

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Sunday October 14th 2018
1.053
1.012
5.4%
12.7
4.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 48.1%
2.50 kg German - Wheat Malt2.5 kg Wheat Malt 37 2 48.1%
200 g Belgian - Biscuit200 g Biscuit 35 23 3.8%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Perle10 g Perle Hops Pellet 6.8 Boil 50 min 9.22 50%
10 g Perle10 g Perle Hops Pellet 6.8 Boil 10 min 3.52 50%
20 g / $ 0.00
 
Yeast
Danstar - Munich Dry Wheat Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar Cane       Amount: 208 g       CO2 Level: 3,6 Volumes
 
Target Water Profile
Minalba
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 4 7 8 1 75
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Decoction -- 45 °C 10 min
Decoction -- 52 °C 10 min
Infusion -- 65 °C 60 min
17 L Sparge -- 77 °C 5 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 14.6
Mash volume with grains 18
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 17.3 L) 20
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

Fermento Lallemand Munich
6 dias 18 graus
4 dias 20 graus
3 dias 2 (cold Crash)

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  • Last Updated: 2018-12-16 12:17 UTC