Weissbier with apple (weissenstrudel) - Beer Recipe - Brewer's Friend

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Weissbier with apple (weissenstrudel)

164 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 164 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Sunday April 21st 2019
1.054
1.010
5.9%
12.3
4.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg German - Wheat Malt6 kg Wheat Malt 37 2 46.2%
5 kg German - Pilsner5 kg Pilsner 38 1.6 38.5%
0.50 kg Bestmalz - CaraHell0.5 kg CaraHell 32.2 12 3.8%
1 kg German - Munich Light1 kg Munich Light 37 6 7.7%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 3.8%
13 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Tettnanger40 g Tettnanger Hops Pellet 4.5 Boil 60 min 8.79 44.4%
50 g Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 3.54 55.6%
90 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2,000 g Apple puree (pasturised) Spice Primary 3 days
20 g Lactic acid Water Agt Mash 1 hr.
20 g Calcium Chloride Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
3 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 233 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced carbonation       CO2 Level: 2.5-2.6 Volumes
 
Target Water Profile
Oslo
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
27 L Mash in Infusion -- 50 °C 10 min
Saccharification Steeping -- 65 °C 60 min
40 L Sparge -- 78 °C --
Starting Mash Thickness: 2.2 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.15 L. Suggest reducing initial water volume to 45.4 L and adding 10.75 L sparge/top-off.  
Strike water volume at mash thickness of 2.2 L/kg 28.6
Mash volume with grains 37.2
Grain absorption losses -13
Remaining sparge water volume 35.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.2 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 43.9 L) 50
Estimated amount in fermentor 50
Total: 63.9  
Equipment Profile Used: System Default
 
Notes

Apple puree added at peak fermentation to consume any additional sugars.
Can be fermented warmer to encourage banana/clove esters.

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  • Public: Yup, Shared
  • Last Updated: 2019-04-21 11:17 UTC