Laiho 4 - Beer Recipe - Brewer's Friend

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Laiho 4

140 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 19 liters (ending kettle volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Kaarlon kotipanimo
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Monday January 14th 2019
1.046
1.010
4.7%
19.5
4.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg Finland - Vienna Malt1.4 kg Vienna Malt 36 3 40%
1.40 kg Finland - Wheat Malt1.4 kg Wheat Malt 38 2 40%
0.70 kg Simpson's Rye malt0.7 kg Simpson's Rye malt 38 3.5 20%
3.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 13.3 Boil at 100 °C 60 min 19.52 100%
10 g / $ 0.00
 
Yeast
Wyeast - Bavarian Wheat 3056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pitkäkoski 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 2 6 5 24 43
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 64 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.5
Mash volume with grains 12.8
Grain absorption losses -3.5
Remaining sparge water volume 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 16.3 L) 19
Estimated amount in fermentor 19
Total: 26.4  
Equipment Profile Used: System Default
"Laiho 4" Weissbier beer recipe by Kaarlon kotipanimo. All Grain, ABV 4.69%, IBU 19.52, SRM 3.96, Fermentables: (Vienna Malt, Wheat Malt, Simpson's Rye malt) Hops: (Citra)
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  • Public: Yup, Shared
  • Last Updated: 2019-01-14 19:15 UTC