Weetabix Banana Hefeweizen V1 - Beer Recipe - Brewer's Friend

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Weetabix Banana Hefeweizen V1

150 calories 15.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 16 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Friday November 8th 2019
1.049
1.012
4.9%
10.2
3.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 35.1%
1 kg American - Pilsner1 kg Pilsner 37 1.8 35.1%
0.80 kg Banana0.8 kg Banana 7.65 0 28.1%
50 g German - Acidulated Malt50 g Acidulated Malt 27 3.4 1.8%
2.85 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.50 g Tettnanger7.5 g Tettnanger Hops Pellet 4.5 Boil 60 min 10.19 100%
7.50 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Gypsum Water Agt Mash 0 min.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 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:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 61 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Zero
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
46.1 3 10 47.5 49.7 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.2 L Sparge -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 20.8 L) 18.2
Mash volume with grains (equipment estimates 22.1 L) 19.6
Grain absorption losses -2.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 18.6 L) 16
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 10
Volume into fermentor 10
Total: 18.2  
Equipment Profile Used: System Default
 
Notes

Underpitch and ferment warm to enhance the banana esters. Aim for around 100bn yeast cells and ferment at 22 degrees.

Carb to at least 3 vols

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  • Last Updated: 2019-12-14 18:45 UTC