Weissbier 19 - Beer Recipe - Brewer's Friend

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Weissbier 19

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 6.2 gallons (ending kettle volume)
Pre Boil Size: 8.3 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: Facciola Brewing
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Saturday August 3rd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb German - Pale Wheat7.5 lb Pale Wheat 39 1.5 65.9%
1 lb German - Vienna1 lb Vienna 37 4 8.8%
2 lb German - Pilsner2 lb Pilsner 38 1.6 17.6%
6 oz Belgian - CaraVienne6 oz CaraVienne 34 20 3.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.4%
11.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Domestic Hallertau0.8 oz Domestic Hallertau Hops Pellet 3.6 Boil 60 min 10.72 100%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g CaCl2 (add salts at protein rest) Water Agt Mash 0 min.
3 g CaSO4 Water Agt Mash 0 min.
1 g MgSO4 Water Agt Mash 0 min.
1 each Yeast nutrient Other Boil 10 min.
3 ml Lactic Acid at protein rest Water Agt Mash 0 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 qt Ferulic acid. 120*F, pH 5.7-6.0 Infusion -- 112 °F 30 min
Add salts & Adjust pH to 5.2 (protein rest) Temperature -- 125 °F 5 min
4.4 qt Maltose. Infusion -- 145 °F 40 min
Saccharification. 6qt if needed Temperature -- 161 °F 30 min
Lauter Temperature -- 170 °F 5 min
4.1 gal Strike 178*F Batch Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 3.13 12.5  
Mash volume with grains 4.04 16.2  
Grain absorption losses -1.42 -5.7  
Remaining sparge water volume 6.84 27.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.48 g | 33.9 qt) 8.3 33.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 6.02 g | 24.1 qt) 6.2 24.8  
Estimated amount in fermentor 6.2 24.8  
Total: 9.97 39.9
Equipment Profile Used: System Default
 
Notes

Skip using kettle finings in this beer
Long Acid rest for more flavor.
Check pH
Do a protein rest
Do a single decoction?

Last Updated and Sharing
 
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  • Last Updated: 2019-08-24 21:25 UTC