Tuscany Wheat - Beer Recipe - Brewer's Friend

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Tuscany Wheat

228 calories 22.7 g 12 oz
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Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Monday September 30th 2019
1.069
1.016
6.8%
16.5
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - DME Bavarian Wheat6 lb DME Bavarian Wheat 44.6 3 75%
2 lb Briess - LME Pilsen Light2 lb LME Pilsen Light 37.6 2 25%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 45 min 13.28 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 3.22 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 0 min 25%
2 oz / $ 0.00
 
Yeast
Wyeast - American Wheat 1010
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 5.96 g | 23.8 qt) 5.88 23.5  
Volume increase from sugar/extract (early additions) 0.62 2.5  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 5.88 23.5
Equipment Profile Used: System Default
"Tuscany Wheat" Weissbier beer recipe by Rico2551. Extract, ABV 6.84%, IBU 16.5, SRM 4.12, Fermentables: (DME Bavarian Wheat, LME Pilsen Light) Hops: (Domestic Hallertau, Saaz)
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  • Public: Yup, Shared
  • Last Updated: 2019-10-01 21:01 UTC