Whiny Steven - Beer Recipe - Brewer's Friend

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Whiny Steven

166 calories 16.8 g 330 ml
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Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Tuesday January 29th 2019
1.054
1.013
5.3%
11.3
4.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg Dry Malt Extract - Wheat3.4 kg Dry Malt Extract - Wheat 42 3 87.2%
3.40 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 kg American - Munich - Light 10L0.5 kg Munich - Light 10L 33 10 12.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Tradition20 g Hallertau Tradition Hops Pellet 6.6 Boil 60 min 8.29 50%
20 g Hallertau Tradition20 g Hallertau Tradition Hops Pellet 6.6 Boil 10 min 3.01 50%
40 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 300g       CO2 Level: 4.0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 27.2 L) 9.3
Mash volume with grains (equipment estimates 27.2 L) 9.6
Grain absorption losses (steeping) -0.5
Volume increase from sugar/extract (early additions) 2.2
Pre boil volume (equipment estimates 28.9 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 23
Going into fermentor 23
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 9.3  
Equipment Profile Used: System Default
 
Notes

Loosely aiming to replicate Weihenstephaner hefeweizen. Good notes are here: http://www.sillysir.com/recipe-weihenstephaner-hefeweissbier/. They recommend 60% wheat, 20% pilsen, 20% Munich for homebrew. Can't match that exactly with DME. Best match is to use mainly Briess Wheat DME (65% wheat, 35% base malt), and then add a little Munich malt. Recipe says target IBU is ~15 using Hallertau Mittelfrueh. But it has such low AA% it would require a huge amount. So substitute in Hallertau Tradition with 6.6% AA. To get a good balance of clove and banana esters, suggestion is to start the ferment cool (~16C) and then slowly heat up (to ~22C). Much over 22C may make it BANANARAMIC!

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  • Last Updated: 2019-02-16 01:26 UTC