WEIZEM 2019 num 2 - Beer Recipe - Brewer's Friend

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WEIZEM 2019 num 2

147 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 53% (brew house)
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Tuesday January 15th 2019
1.048
1.012
4.7%
24.6
4.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg American - Pilsner5.5 kg Pilsner 37 1.8 42.1%
5.75 kg German - Pale Wheat5.75 kg Pale Wheat 39 1.5 44.1%
0.80 kg Flaked Barley0.8 kg Flaked Barley 32 2.2 6.1%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 7.7%
13.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Columbus25 g Columbus Hops Pellet 15 Boil 60 min 22.51 50%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 2.04 50%
50 g / $ 0.00
 
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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.95 L. Suggest reducing initial water volume to 45.4 L and adding 5.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 47.76 L. Suggest reducing strike water volume to 36.79 L and adding 2.36 L sparge/top-off. 39.2
Strike water volume at mash thickness of 3 L/kg 39.2
Mash volume with grains 47.8
Grain absorption losses -13.1
Remaining sparge water volume (equipment estimates 25.8 L) 24.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 45
Going into fermentor 45
Total: 64  
Equipment Profile Used: System Default
 
Notes

BRASSAGEM DIA 11/1
OG OBTIDA 1.048
1 BALDE COM US 05
1 BALDE COM NOTTINGHAM
I BALDE COM BELLE SAISON
sg no dia 16/1- US 05- 1.007

                         BELLE SAISON-  1.007<br />
                          NOTTINGHAN-  1012 Foi feito dry hop nesta amostra com 25g de columbus com ótimo resultado.ficou muito melhor que as outras.                                                                                              ENGARRAFADA EM 28/1<br />

PROVAVELMENTE O BALDE COM NOTTINGHAM NÃO ESTAVA BEM ATENUADO. EXPLODIRAM DUAS GARRAFAS

BRASSAGEM DIA 21/3
OG OBTIDA 1.048
3 BALDES COM 14 l
FERMENTO WB 06
SG DIA 25/3- 1009
25/3 DRY HOP COM :1 GARRAFÃO COM 47 g DE SAAZ

                                     1 COM 30 g DE COLUMBUS<br />
                                      1 COM 30 g DE CITRA<br />


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  • Last Updated: 2019-03-25 19:32 UTC