Banoffee Weizen - Beer Recipe - Brewer's Friend

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Banoffee Weizen

122 calories 12 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 77 liters
Post Boil Size: 60.5 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 76% (brew house)
Source: JB's
No Chill: 10 minute extended hop boil time
Calories: 122 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Friday April 24th 2020
1.040
1.009
4.0%
8.4
5.8
5.4
11.93
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg German - Pale Wheat4.8 kg Pale Wheat £ 0.86 / kg
£ 4.14 		39 1.5 52.1%
2.53 kg German - Pilsner2.53 kg Pilsner £ 0.89 / kg
£ 2.24 		38 1.6 27.4%
0.96 kg German - Carapils0.96 kg Carapils £ 1.00 / kg
£ 0.96 		35 1.3 10.4%
0.75 kg German - Caramel Wheat0.75 kg Caramel Wheat £ 1.14 / kg
£ 0.85 		34 46 8.1%
0.18 kg German - Acidulated Malt0.18 kg Acidulated Malt £ 1.33 / kg
£ 0.24 		27 3.4 2%
9.22 kg / £ 8.43
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops £ 0.04 / g
£ 1.83 		Pellet 3 Boil at 70 °C 60 min 8.44 100%
50 g / £ 1.83
 
Other Ingredients
Amount Name Cost Type Use Time
1.75 g Baking Soda Water Agt Mash 1 hr.
4.23 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.05 g Epsom Salt Water Agt Mash 1 hr.
1.53 g Gypsum Water Agt Mash 1 hr.
10 g Protofloc Fining Boil 15 min.
6.50 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
3.23 g Baking Soda Water Agt Sparge 1 hr.
7.75 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
5.55 g Epsom Salt Water Agt Sparge 1 hr.
2.83 g Gypsum Water Agt Sparge 1 hr.
0.55 g Potassium Metabisulphite Water Agt Other 0 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
£ 1.68 / each
£ 1.68
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 687 B cells required
£ 1.68 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 68 68 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Dough-in Temperature 53 °C 45 °C 30 min
Main Mash Temperature -- 66.6 °C 90 min
Mash-out Temperature -- 75.5 °C 30 min
55 L Sparge Fly Sparge -- 75.5 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 63.8 L. Suggest reducing initial water volume to 45.4 L and adding 18.4 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 27.7
Mash volume with grains 33.7
Grain absorption losses -9.2
Remaining sparge water volume (equipment estimates 46.3 L) 59.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 63.8 L) 77
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 55 L) 60.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 60.5 L) 55
Total: 87.1  
Equipment Profile Used: System Default
 
Notes


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  • Last Updated: 2020-06-26 11:50 UTC