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Awesome Recipe

232 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 232 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Wednesday June 19th 2019
1.070
1.016
7.0%
0.0
25.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.14 lb United Kingdom - Maris Otter Pale8.14 lb Maris Otter Pale 38 3.75 47.6%
5.76 lb Briess - Red Wheat Raw5.76 lb Red Wheat Raw 36.8 2 32.7%
2.87 lb German - Caramel Wheat2.87 lb Caramel Wheat 34 46 15%
8 oz Rice Hulls8 oz Rice Hulls 0 0 2%
17.27 lbs / $ 0.00
 
Yeast
White Labs - Berliner Weisse Blend WLP630
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.92 psi       Temp: 34 °F       CO2 Level: 2.47 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: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (5.91 g). Reduce mash thickness to 1.36 qt/lb or increase pre-boil volume to 4.07 g.    
Strike water volume at mash thickness of 1.5 qt/lb 6.48 25.9  
Mash volume with grains 7.86 31.4  
Grain absorption losses -2.16 -8.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5 g | 20 qt) 3.5 14  
Boil off losses -1.5 -6  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 5.91 23.6
Equipment Profile Used: System Default
"Awesome Recipe" Weissbier beer recipe by Bachs Brewhaus. All Grain, ABV 7.03%, IBU 0, SRM 25.34, Fermentables: (Maris Otter Pale, Red Wheat Raw, Caramel Wheat, Rice Hulls)
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  • Public: Yup, Shared
  • Last Updated: 2019-06-19 06:55 UTC