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Blueberry Weissbier

Method: BIAB
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 22.57 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)

Created: Wednesday July 31st 2024

Original Gravity:

1.049

Final Gravity:

1.012

ABV (standard):

4.9%

IBU (tinseth):

14.8

SRM (morey):

6.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 kg	Canada Malting - WHITE WHEAT MALT1.5 kg WHITE WHEAT MALT	38.1	3.5	30%
1 kg	Blueberry1 kg Blueberry - (late fermenter addition)	4.95	0	20%
1 kg	Canadian - Pale 2-Row1 kg Pale 2-Row	36	1.75	20%
0.50 kg	Currant, black0.5 kg Currant, black - (late fermenter addition)	4.2	0	10%
0.30 kg	Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) - (late boil kettle addition)	41	1	6%
0.20 kg	Flaked Oats0.2 kg Flaked Oats	33	2.2	4%
0.20 kg	Flaked Wheat0.2 kg Flaked Wheat	34	2	4%
0.15 kg	American - Carapils (Dextrine Malt)0.15 kg Carapils (Dextrine Malt)	33	1.8	3%
0.15 kg	Caramel / Crystal 60L0.15 kg Caramel / Crystal 60L	34	60	3%
5 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.50 g	Centennial2.5 g Centennial Hops	Pellet	7.6	Boil	45 min	3.05	14.3%
15 g	Citra15 g Citra Hops	Pellet	12.3	Boil	10 min	11.7	85.7%
17.50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.50 g	Centennial (Pellet) 2.5 g Centennial (Pellet) Hops	3.05	14.3%
15 g	Citra (Pellet) 15 g Citra (Pellet) Hops	11.7	85.7%
17.50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
26 L			68 °C	67 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
2.50 g	Irish Moss	Fining	Boil	15 min.
1.80 g	Yeast Nutrient	Water Agt	Boil	15 min.
4.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.
0.75 g	Salt	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safbrew - Wheat Beer Yeast WB-06

Amount:	0.90 Each	Cost:
Attenuation (avg):	86%	Flocculation:	Low
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 72 B cells required