Güntherbräu weizen - Beer Recipe - Brewer's Friend

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Güntherbräu weizen

153 calories 15.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Garth Brews
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Monday March 23rd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Wheat Malt2.5 kg Wheat Malt 37 2 50%
0.50 kg German - Munich Light0.5 kg Munich Light 37 6 10%
2 kg American - Pilsner2 kg Pilsner 37 1.8 40%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 8.55 50%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 3.1 50%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.70 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.19 bar       Temp: 4 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike -- 72 °C --
Infusion -- 67 °C 60 min
5 L Batch Sparge -- 77 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.8 L) 30.9
Mash volume with grains (equipment estimates 38.1 L) 34.2
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Volume into fermentor 23
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

Links:

  • https://byo.com/article/german-hefeweizen-style-profile/
  • https://byo.com/article/using-munich-vienna-malts-tips-from-the-pros/ (Re: adding Munich, suggests no more than 30% for diastatic power)

    Key points:
  • > 50% wheat malt, rest pilsner
  • Mash options:
    • Decoction: 20 mins @ 55C, pull single decoction and boil for 10-15 mins, add back to mash raising to 67C for 60 mins.
    • Single infusion: replace some or all pilsner with Munich and mash at 67C for 60 mins. Can adjust to somewhere in 66-68 if you want more/less body. Went light on Munich in this recipe (10%), add up to ~30% if you want it more grainy.
    • If you want to add more clove flavour, add ferulic acid rest: 20 min @ 43C.
  • Use German hops (Hallertau, Spalt, Tettnang, Perle, Magnum or Tradition), target ~10 IBU, add mainly @ 60 min, avoid excessive late additions.
  • Don't use finings.
  • Boil: 60 min probably fine. Some claim than 90 mins can reduce SMM from pilsen (only do this if you notice significant canned corn flavour in previous batches)
  • Ferment with Wyeast 3068 (Weihenstephan) @ 17C until completely attenuated, pitch one pack per 20L. Target 200B cells (~0.75 M / ml / P).
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  • Last Updated: 2020-04-12 01:32 UTC