Fjord & Fjell Muri / Jacky Weizen - Beer Recipe - Brewer's Friend

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Fjord & Fjell Muri / Jacky Weizen

155 calories 14.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 107 liters
Post Boil Size: 105 liters
Pre Boil Gravity: 11.8 °P (recipe based estimate)
Post Boil Gravity: 12.0 °P (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 155 calories (Per 330ml)
Carbs: 14.9 g (Per 330ml)
Created: Saturday April 20th 2019
12.5 °P
2.8 °P
5.2%
18.7
8.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
12.58 kg German - Wheat Malt12.58 kg Wheat Malt 37 3.84 49.6%
8.70 kg German - Pilsner8.7 kg Pilsner 38 2.77 34.3%
2.78 kg German - Munich Light2.78 kg Munich Light 37 14.51 11%
1.30 kg German - Acidulated Malt1.3 kg Acidulated Malt 27 7.58 5.1%
25.36 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Belma20 g Belma Hops Pellet 11.6 First Wort 0 min 6.63 33.3%
40 g Belma40 g Belma Hops Pellet 11.6 Boil 60 min 12.06 66.7%
60 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Table Salt Water Agt Mash 1 hr.
15 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
- Muri
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
33 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 627 B cells required
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
33 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 627 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 6 g/l
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 15 10 50 25 0

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
88 L Mash In Infusion -- 67 °C 60 min
Mash Out Temperature -- 73 °C 20 min
47 L Sparge Fly Sparge -- 76 °C 30 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 106 L. Suggest reducing initial water volume to 45.4 L and adding 60.6 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 105.5 L. Suggest reducing strike water volume to 28.66 L and adding 60.1 L sparge/top-off. 88.8
Strike water volume at mash thickness of 3.5 L/kg 88.8
Mash volume with grains 105.5
Grain absorption losses -25.4
Remaining sparge water volume (equipment estimates 43.5 L) 44.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 106 L) 107
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 100 L) 105
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 105 L) 100
Total: 133.3  
Equipment Profile Used: System Default
 
Notes

Yeast slurry from previous starter

Last Updated and Sharing
 
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  • Last Updated: 2019-09-14 10:36 UTC