20190126德式小麥 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

20190126德式小麥

153 calories 14.8 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Saturday December 29th 2018
1.050
1.011
5.1%
11.3
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Wheat Malt2.5 kg Wheat Malt 37 2 56.8%
1.70 kg German - Pilsner1.7 kg Pilsner 38 1.6 38.6%
0.20 kg German - CaraHell0.2 kg CaraHell 34 11 4.5%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Tettnanger10 g Tettnanger Hops Pellet 4.5 Boil 90 min 5.78 40%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 60 min 5.4 40%
5 g Tettnanger5 g Tettnanger Hops Pellet 4.5 Boil 20 min 0.16 20%
25 g / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
14.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion -- 44 °C 10 min
5 L Infusion -- 52 °C 10 min
5 L Infusion -- 65 °C 40 min
5 L Decoction -- 70 °C 10 min
Sparge -- 76 °C 10 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 12.8
Mash volume with grains 15.7
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 23.2 L) 16.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22
Going into fermentor 22
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

建議麥汁降到14.5度.打氧氣,後丟酵母.讓他自然升溫到17度,控溫一星期再升溫到20度二星期，但我想一星期就完成，主發三天收酵母，轉桶再放五天就好！
熬煮20分鐘

Last Updated and Sharing
 
402
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-01-28 12:24 UTC