Honolulu BeerWorks CocoWeizen - Beer Recipe - Brewer's Friend

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Honolulu BeerWorks CocoWeizen

163 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Saturday October 19th 2019
1.053
1.013
5.2%
15.8
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.63 kg Briess - Wheat Malt, White3.63 kg Wheat Malt, White 39.1 2.5 76.3%
1.13 kg New Zealand - American Ale Malt1.13 kg American Ale Malt 37.3 2.54 23.7%
4.76 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Crystal24 g Crystal Hops Pellet 4.3 Boil 60 min 15.77 100%
24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
450 g Coconut Flavor Secondary 0 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
P
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.3
Mash volume with grains 17.4
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 16.2 L) 19.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 19 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 19
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

Conduct a mash at 150° F (66° C) for 60 minutes. Boil for 60 minutes, following the listed ingredient additions. Ferment at 72° F (22° C) for 10 days.Toast coconut until very dark, but not burnt. Add to secondary in a bag for easy removal. As you will be adding to secondary, take necessary sanitation steps when introducing the coconut. Let beer sit on coconut for 2 days. Transfer and carbonate.

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  • Last Updated: 2019-10-19 10:38 UTC