Dark Elf Weissbier - Beer Recipe - Brewer's Friend

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Dark Elf Weissbier

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 22.4 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Monday December 30th 2019
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1.052
1.012
5.2%
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4.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg German - Wheat Malt3.7 kg Wheat Malt 37 2 67.3%
1.50 kg German - Pilsner1.5 kg Pilsner 38 1.6 27.3%
0.30 kg German - Munich Light0.3 kg Munich Light 37 6 5.5%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 11.84 50%
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Pellet 4 Boil 1 min 0.51 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Danstar - Munich Classic Wheat Beer Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 321.3 g       Temp: 20 °C       CO2 Level: 4.04 Volumes
 
Target Water Profile
Redland Bay, Queensland, Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 15 75 75 18.9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
38 L Mash In - Ferulic Acid Rest Infusion 46.2 °C 45 °C 15 min
Protein Rest Infusion -- 55 °C 5 min
Maltose Rest Infusion -- 63 °C 30 min
Saccharification Rest Infusion -- 72 °C 30 min
Mash Out - Sparge Sparge -- 78 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.8
Mash volume with grains (equipment estimates 16.8 L) 17.4
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 23.9 L) 21.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 28.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22.4
Top off amount 0.6
Going into fermentor 23
Total: 34.8  
Equipment Profile Used: System Default
 
Notes

Heat Strike Water - 46.2C - 38L

Mix grain and strike water

Target - pH 5.7-5.8

Ferulic Acid Rest - 45C - 15 min
Heat to Protein Rest - 55C - 5 min

Lower pH 5.2-5.6 (5 ml Lactic Acid)

Heat to Beta-Amylase - 63C - 30-45 min
Heat to Alpha-Amylase - 72C - 30 min
Heat to Mash Out - 76C - 10 min

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  • Last Updated: 2019-12-31 03:19 UTC