맛봐이젠 - Beer Recipe - Brewer's Friend

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맛봐이젠

144 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BOOsanJOOdanG
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Wednesday September 25th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 50%
2.50 kg German - Wheat Malt2.5 kg Wheat Malt 37 2 50%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Tradition (Germany)28 g Hallertau Tradition (Germany) Hops Pellet 4.8 Boil at 100 °C 60 min 14.85 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
227 g Rice hull Other Mash 0 min.
10 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 15 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 3.56 bar       Temp: 20 °C       CO2 Level: 4.04 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Fly Sparge -- 65 °C 60 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20
Mash volume with grains (equipment estimates 18.3 L) 23.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 10.7 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Top off amount 5
Going into fermentor 24
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

WATER

  • We run water from the garden hose and through a water filter for both mash and sparge water. Then we add Five Star 5.2 pH stabilizer to the mash water.

    SPECIFICATIONS
  • Original Gravity: 1.046 (11.4°P)
  • Final Gravity: 1.010 (2.6°P)
  • ABV: 4.7% by volume
  • IBU: 15
  • SRM: 4
  • Efficiency: 72%


    DIRECTIONS
    Single infusion mash at 154°F (67.8°C) for 60 minutes. Recirculate and raise temperature to 168°F (75.6°C). Fly sparge and boil for 60 minutes. After flameout, run wort through plate chiller and directly into carboy. Aerate with oxygen stone and pitch yeast. Ferment at 60°F (15.6°C) for 2 weeks. Cold crash at 35°F (1.7°C) for 1 week. Rack into keg with pure CO2 through racking cane. Force carbonate. Counterpressure bottle using beer gun with pure CO2. Beast Bay Brewers high five, chest bump, and kiss each bottle before sending them out to competition.
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  • Last Updated: 2020-01-19 00:23 UTC