Franzisianer clone 031619 - Beer Recipe - Brewer's Friend

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Franzisianer clone 031619

177 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Me!
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Saturday March 16th 2019
1.054
1.011
5.5%
16.8
3.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Wheat Malt7 lb Wheat Malt 37 2 60.9%
4 lb German - Pilsner4 lb Pilsner 38 1.6 34.8%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.2%
4 oz German - CaraFoam4 oz CaraFoam 37 1.8 2.2%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 14.47 66.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 10 min 2.35 33.3%
1.50 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
NEIPA
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
Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.43 g | 17.7 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

031719, Mash and Boil .
Long Ferulic acid rest at 109-115.F
Mashed at 150-155.F for 60-90 minutes
Boiled for 60 minutes approx ( kept getting E4 error from MAsh and Boil).
Left overnight to cool.
1.054~
031919, yeast starter , 800ml , started at 0700 pitched at 1345.
65.F
Put into plastic big mouth fermenter with Brewjacket immersion pro set to 64.F, just under 5 Gal.

032119 raised to 66.5.F SG ~1.024
03232019 raised to 69.5.F SG 1.012-1.014,
Looking for more clove

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  • Public: Yup, Shared
  • Last Updated: 2019-03-23 19:35 UTC