Weiss #1 - Beer Recipe - Brewer's Friend

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Weiss #1

160 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 48 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ole Trygve
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Friday May 10th 2019
1.052
1.013
5.1%
13.3
7.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg German - Pilsner5 kg Pilsner 38 2.77 42.6%
5 kg German - Wheat Malt5 kg Wheat Malt 37 3.84 42.6%
1.15 kg Flaked Wheat1.15 kg Flaked Wheat 34 3.84 9.8%
0.35 kg German - Acidulated Malt0.35 kg Acidulated Malt - (late boil kettle addition) 27 7.58 3%
0.25 kg Rice Hulls0.25 kg Rice Hulls 0 2.1%
11.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Hallertau Mittelfruh75 g Hallertau Mittelfruh Hops Pellet 3 Boil 60 min 11.85 75%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 3 Boil 10 min 1.43 25%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.60 g Chalk Water Agt Mash 1 hr.
7.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.20 g Epsom Salt Water Agt Mash 1 hr.
4.80 g Gypsum Water Agt Mash 1 hr.
2.40 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 386 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.97 bar       Temp: 3 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
74.1 5.9 14.3 68.3 75.3 0.4
Hold back acidulated malt, gypsum, Epsom salt and calsiumchloride until protein step
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Mash in Infusion -- 37 °C 15 min
3.2 L Ferrulic acid rest Infusion -- 45 °C 20 min
6.4 L Protein rest Infusion -- 55 °C 5 min
7.2 L Maltose rest Infusion -- 63 °C 45 min
8.8 L Saccharification rest Infusion -- 69 °C 20 min
25.6 L Sparge -- 76 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.05 L. Suggest reducing initial water volume to 45.4 L and adding 3.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 50.64 L. Suggest reducing strike water volume to 37.65 L and adding 5.24 L sparge/top-off. 42.9
Strike water volume at mash thickness of 3.7 L/kg 42.9
Mash volume with grains 50.6
Grain absorption losses -11.8
Remaining sparge water volume (equipment estimates 18.8 L) 24.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.1 L) 55
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 40 L) 48
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 48 L) 40
Total: 67.7  
Equipment Profile Used: System Default
"Weiss #1" Weissbier beer recipe by Ole Trygve. All Grain, ABV 5.09%, IBU 13.29, SRM 7.26, Fermentables: (Pilsner, Wheat Malt, Flaked Wheat, Acidulated Malt, Rice Hulls) Hops: (Hallertau Mittelfruh) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda)
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  • Last Updated: 2019-08-28 13:39 UTC