Bakke Brygg Weissbier 20 l - Beer Recipe - Brewer's Friend

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Bakke Brygg Weissbier 20 l

156 calories 15 g 330 ml
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Beer Stats
Notice: Recipe was deleted by owner
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Bakke Brygg
Rating:
4.00 (2 Reviews)

Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Saturday November 9th 2013
1.051
1.011
5.3%
14.1
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.76 kg Castle Malting Wheat Blanc2.76 kg Castle Malting Wheat Blanc 37 2.25 60%
0.92 kg Weyermann Munich I0.92 kg Weyermann Munich I 37 6.2 20%
0.92 kg Weyermann Premium Pilsner0.92 kg Weyermann Premium Pilsner 38 1.4 20%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Hallertau Mittelfruh26 g Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 14.07 100%
26 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 tsp Gjærnæring Other Boil 15 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.8
Mash volume with grains 19.8
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 17.4 L) 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 29.5  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 17 grader før pitching av gjær.

Rist godt på gjæringskaret i 5-10 min etter at vørteren er kjølt ned og overført fra kjelen, for å få mest mulig oksygen inn i ølet før gjæring.

Gjæring på 18 grader i 4 dager, 20 grader i 10 dager.

Forslag til vannfordeling (for BIAB, gjelder ikke Speidel eller andre bryggesystemer med resirkulering av mesk):
18,5 l (4 l/kg) meskevann, varmet opp til 72 grader før tilsetning av malten.
9 skyllevann (på 77-78 grader)

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  • Last Updated: 2018-01-31 10:34 UTC