Mark's Wit - Beer Recipe - Brewer's Friend

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Mark's Wit

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Sunday January 19th 2020
1.046
1.011
4.7%
13.6
3.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.26 lb German - Pale Wheat8.26 lb Pale Wheat 39 1.5 47%
5.40 lb Belgian - Pilsner5.4 lb Pilsner 37 1.6 30.7%
2.30 lb Belgian - Pale Ale2.3 lb Pale Ale 38 3.4 13.1%
3.50 oz German - Acidulated Malt3.5 oz Acidulated Malt 27 3.4 1.2%
1.40 lb Flaked Wheat1.4 lb Flaked Wheat 34 2 8%
17.58 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Domestic Hallertau1.6 oz Domestic Hallertau Hops Pellet 3.9 Boil 90 min 13.61 100%
1.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz orange peel Spice Boil 1 min.
5 oz corriander Water Agt Whirlpool 90 min.
3.10 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
8.10 g Gypsum Water Agt Mash 1 hr.
6.40 g Baking Soda Water Agt Mash 1 hr.
7.81 ml Lactic acid Water Agt Mash 1 hr.
7 g Chalk Water Agt Mash 1 hr.
5 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Hefeweizen Ale I OYL-021
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 152 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 gal Decoction 122 °F 122 °F 20 min
13.5 gal Decoction 149 °F 149 °F 20 min
13.5 gal Decoction 158 °F 158 °F 20 min
13 gal Vorlauf 212 °F 212 °F 90 min
11 qt whirlpool for 20 minutes after boil Temperature -- -- 20 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.69 30.8  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.2 -8.8  
Remaining sparge water volume (equipment estimates 6.32 g | 25.3 qt) 5.76 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.56 g | 46.2 qt) 11 44  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 13.45 53.8
Equipment Profile Used: System Default
"Mark's Wit" Weissbier beer recipe by hoffner22. All Grain, ABV 4.71%, IBU 13.61, SRM 3.34, Fermentables: (Pale Wheat, Pilsner, Pale Ale, Acidulated Malt, Flaked Wheat) Hops: (Domestic Hallertau) Other: (orange peel, corriander, Calcium Chloride (anhydrous), Gypsum, Baking Soda, Lactic acid, Chalk, Magnesium Chloride)
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  • Public: Yup, Shared
  • Last Updated: 2020-01-22 22:43 UTC