Iron Goat Weissbier - Beer Recipe - Brewer's Friend

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Iron Goat Weissbier

188 calories 19.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 100 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Rubberduck Bruing
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Thursday May 23rd 2019
1.057
1.014
5.7%
15.2
4.8
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pale Wheat8 lb Pale Wheat 39 1.5 66.7%
1.50 lb German - Munich Light1.5 lb Munich Light 37 6 12.5%
1.50 lb German - Pilsner1.5 lb Pilsner 38 1.6 12.5%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Tettnanger1.1 oz Tettnanger Hops Leaf/Whole 4.5 Boil 60 min 15.17 100%
1.10 oz / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 8.7 oz       Temp: 60 °F       CO2 Level: 3.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.71 gal (50.84 qt). Suggest reducing initial strike volume to 11.04 gal (44.16 qt) and adding 0.71 gal (2.84 qt) sparge/top-off. 11.75 47  
Strike water volume (equipment estimates 10.29 g | 41.2 qt) 11.75 47  
Mash volume with grains (equipment estimates 11.25 g | 45 qt) 12.71 50.8  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.54 g | 34.2 qt) 10 40  
Boil off losses -2.5 -10  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 7.5 30  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 7.5 g | 30 qt) 6 24  
Total: 11.75 47
Equipment Profile Used: System Default
 
Notes

This one is for the boys. If you have to ask, you ain't one of 'em.


Add 1 pound rice hills to grain bill to help prevent sticking

The contents of this recipe and the methods used are very typical of a true Bavarian weiss brau.

Mash in at 80 degrees

Bring to 113 and hold for 20 minutes.

Proceed slowly to 152 for remaining 40 minutes of mash

100 Minute boil.

Hop in at 60 minutes

Pitch two packs of yeast, making a starter out of DME isn't the worst idea you ever had.

Open ferment for 4 days, close the fermenter after that. Finish fermentation.

Bottle / keg. Enjoy....keep the lemon wedge, this one isn't from Berlin.



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  • Last Updated: 2020-04-17 17:56 UTC