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Wheat

154 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 55 liters (ending kettle volume)
Pre Boil Size: 65 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Mat
Calories: 154 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Monday April 15th 2019
1.050
1.013
4.9%
7.4
3.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 42.4%
4 kg German - Wheat Malt4 kg Wheat Malt 37 2 33.9%
0.30 kg New Zealand - Gladiator Malt0.3 kg Gladiator Malt 37.3 5.08 2.5%
1 kg New Zealand - Rolled Oats1 kg Rolled Oats 12.4 1.4 8.5%
1.50 kg Torrified Wheat1.5 kg Torrified Wheat 36 2 12.7%
11.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Wakatu200 g Wakatu Hops Pellet 7.5 Boil 60 min 7.39 100%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Calcium Chloride Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
4.51 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
2 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 238 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
10ml 80% lactic and 3 x Campden tablets in HLT

LACTIC added to mash AFTER ferrulic acid rest

Pitch temp + Fermentation temp = 30oC
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 L Ferrulic acid rest Temperature -- 44 °C 10 min
22.5 L Sacch rest for body Temperature -- 68 °C 20 min
45 L Sparge -- 77 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.7 L. Suggest reducing initial water volume to 45.4 L and adding 16.3 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 29.5
Mash volume with grains 37.3
Grain absorption losses -11.8
Remaining sparge water volume 48.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 61.7 L) 65
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil volume (equipment estimates 58.3 L) 55
Estimated amount in fermentor 55
Total: 77.7  
Equipment Profile Used: System Default
 
Notes

70g Mixed fresh citrus zest, lime, oranges and grapefruit
20g Coriander seed

Added at 5mins from end of boil

48oC strike temp for 44oC ferrulic acid rest, then rasied

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  • Last Updated: 2019-04-20 05:28 UTC