WEISS FUDDER - Beer Recipe - Brewer's Friend

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WEISS FUDDER

416 calories 40.6 g 1 L
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 40.85 liters
Post Boil Size: 32.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Alv JR
No Chill: 30 minute extended hop boil time
Hop Utilization: 93%
Calories: 416 calories (Per 1L)
Carbs: 40.6 g (Per 1L)
Created: Tuesday April 14th 2020
1.045
1.010
4.6%
0.0
7.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg Castle Malting - Château Pilsen 2RS3 kg Château Pilsen 2RS 37 3.57 35.1%
0.30 kg Dry Malt Extract - Light0.3 kg Dry Malt Extract - Light - (late boil kettle addition) 42 9.18 3.5%
4.50 kg Viking - Wheat Malt4.5 kg Wheat Malt 38 5.17 52.6%
0.75 kg Flaked Wheat0.75 kg Flaked Wheat 34 3.84 8.8%
8.55 kg / R$ 0.00
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
11.50 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 165 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.81 bar       Temp: 5 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.62 L ACID REST Strike 42 °C 40 °C 15 min
5 L PROTEASE Infusion 40 °C 50 °C 10 min
10 L A amilase Infusion 64 °C 76 °C 15 min
15 L Lavagem Sparge 76 °C 76 °C 5 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 20.6
Mash volume with grains (equipment estimates 16.6 L) 26.1
Grain absorption losses -8.3
Remaining sparge water volume (equipment estimates 26.5 L) 29.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 38 L) 40.9
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Post boil Volume 32.5
Top off amount 9.5
Going into fermentor 42
Total: 50  
Equipment Profile Used: System Default
 
Notes

Starter: Water 0.9L, DME 100g, 18h Shaking 4 times

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  • Last Updated: 2022-02-23 16:28 UTC