Belgian Wheat beer_02 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian Wheat beer_02

132 calories 9.7 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 132 calories (Per 330ml)
Carbs: 9.7 g (Per 330ml)
Created: Wednesday January 2nd 2019
1.044
1.005
5.2%
10.3
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Pilsen2.5 kg Pilsen 36 1.8 61%
1 kg German - Pale Wheat1 kg Pale Wheat 39 1.5 24.4%
0.30 kg Rolled Oats0.3 kg Rolled Oats 33 2.2 7.3%
0.30 kg Flaked Wheat0.3 kg Flaked Wheat 34 2 7.3%
4.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Columbus5 g Columbus Hops Pellet 15 Boil 60 min 10.29 15.2%
28 g tradition28 g tradition Hops Pellet 5.5 Boil 0 min 84.8%
33 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g coriander Flavor Boil 1 min.
60 g orenge fill Water Agt Mash 1 min.
 
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:
0.35 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
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
21 L Temperature -- 65 °C 60 min
Temperature -- 73 °C 5 min
Temperature -- 78 °C 5 min
6 L Sparge -- 78 °C --
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 12.7
Mash volume with grains 15.4
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 19.2 L) 18.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 31  
Equipment Profile Used: System Default
 
Notes

Addition of hops after 5 days from the start of fermentation at 18 degrees
After fermentation, let the beer yeast sink to the floor for 2-3 days in a refrigerator below 4 degrees. It is caught by aging period.

18도 발효시작 5일뒤 호프 첨가
발효완료 후 4도 이하의 냉장고에서 2~3일 맥주 효모들을 바닥에 가라앉도록 한다. 숙성기간으로 잡는다.

Last Updated and Sharing
 
319
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-06-22 10:39 UTC