Where's Fluffy Weiss Beer - Beer Recipe - Brewer's Friend

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Where's Fluffy Weiss Beer

192 calories 19.5 g 16 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Paul Brown
Hop Utilization: 99%
Calories: 192 calories (Per 16oz)
Carbs: 19.5 g (Per 16oz)
Created: Sunday November 10th 2019
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westiphaner Weizen clone

OG: 1.056 FG: 1.014 ABV: 5.5% IBU: 17

1.058
1.014
5.8%
18.9
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Wheat Malt, Red6 lb Wheat Malt, Red 37.3 2.3 49%
5 lb German - Pilsner5 lb Pilsner 38 1.6 40.8%
12 oz German - Melanoidin12 oz Melanoidin 37 25 6.1%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 4.1%
6 lb Briess - Wheat Malt, Red6 lb Wheat Malt, Red 37.3 2.3 49%
18.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 15 First Wort 90 min 18.86 100%
0.30 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 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-
2 0 0 0 3 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.13 gal Strike 132 °F 122 °F 30 min
Add until target reached Infusion 192 °F 148 °F 30 min
3.13 gal Strike 132 °F 122 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.84 27.4  
Mash volume with grains (equipment estimates 7.6 g | 30.4 qt) 8.3 33.2  
Grain absorption losses -2.28 -9.1  
Remaining sparge water volume (equipment estimates 2.75 g | 11 qt) 2.69 10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 4.8 19.2  
Top off amount 0.7 2.8  
Going into fermentor 5.5 22  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

Double infusion mash with a 30 minute rest at 122° F. Add 192° F water to mash to bring it to 148° F for 30 minutes. Bring temp to 168° F for mash out. Sparge with 168° F water. Boil for 90 minutes, chill and ferment at 64° F for 5 days, then 66° F until fermentation is complete. Carbonate to 3.0 volumes of CO2. Serve fresh!

brew day
started 1:10 pm
Strike water, first infusion: 1:28

HLT water was not hot enough to get mash to 148, so had to vorlauf and poured back into HLT.

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  • Public: Yup, Shared
  • Last Updated: 2019-11-11 18:09 UTC