Chinu's German Weissbier - Beer Recipe - Brewer's Friend

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Chinu's German Weissbier

135 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: My rusty old granny’s dirty curry recipe
Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Monday December 23rd 2019
1.044
1.011
4.4%
10.5
7.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.80 kg German - Wheat Malt2.8 kg Wheat Malt 37 3.84 62.2%
1 kg Belgian - Pilsner1 kg Pilsner 37 2.77 22.2%
0.25 kg American - Carapils (Dextrine Malt)0.25 kg Carapils (Dextrine Malt) 33 3.31 5.6%
0.25 kg Belgian - Caramel Pils0.25 kg Caramel Pils 34 19.85 5.6%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 4.4%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 8.77 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Leaf/Whole 5 Whirlpool 15 min 1.69 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
5 g Tartaric acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Munich Dry Wheat Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: cornsyrup       Amount: 169 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
I use deionised water, locally baught quite inexpensively(40L for $2.5) from a battery water supplier. When left exposed to air for 24 hours, it gets naturally carbonated, dropping ph to about 6, makes it easy to dissolve chalk.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.3 L Ferulic acid rest - to develop clove character. during fermentation Infusion 43.3 °C 40 °C 15 min
Multiple decoctions until mash the temperature reaches 67°C Decoction 85 °C 67 °C 60 min
9.7 L Batch Sparge 80 °C 70 °C --
9 L Batch Sparge 80 °C 72 °C --
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 12.6
Mash volume with grains (equipment estimates 15.5 L) 15.6
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 19.6 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 21
Total: 30.4  
Equipment Profile Used: System Default
 
Notes
  • Low ABV is desirable for malty German styles. It helps create a smoother finish and creamier mouthfeel.
  • I wouldn’t recommend going about this recipe w/o using Rice Hulls. The higher than usual ratio of wheat to barley here will result in a stuck sparge without a doubt.
  • If the temp crosses over 19c you’ll get too much phenols - banana and cloves. Not desirable in this recipe.
  • Other than that, the recipe makes a very delicious malty, fruity, hazy wheat beer. Hope you guys enjoy making it as much as I did.

    Have fun!

    Chinmay
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  • Last Updated: 2020-01-19 15:16 UTC