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Die Weißbier von dem sich der Kaiser betrank und seine Großmutter verärgerte.

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 74% (brew house)
Source: BV Craft
Hop Utilization: 97%
Calories: 240 calories (Per 500ml)
Carbs: 22.9 g (Per 500ml)

Created: Thursday August 8th 2024

Hefeweizen 10A by chefO

by PaiboonL

OG: 1.052 FG: 1.014 ABV: 5.1% IBU: 11

Original Gravity:

1.052

Final Gravity:

1.011

ABV (standard):

5.4%

IBU (tinseth):

9.4

SRM (morey):

5.6

Mash pH

n/a

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.30 kg	Dingemans - Wheat Malt2.3 kg Wheat Malt	38.1	1.8	48.3%
2.20 kg	Dingemans - Pilsen2.2 kg Pilsen	36.8	1.7	46.2%
15 g	Belgian - Roasted Barley15 g Roasted Barley	30	575	0.3%
0.25 kg	Rice Hulls0.25 kg Rice Hulls	0	0	5.2%
4.77 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8 g	Perle8 g Perle Hops	Pellet	7.8	Boil	60 min	7.82	50%
8 g	Perle8 g Perle Hops	Pellet	7.8	Boil	5 min	1.56	50%
16 g / 0.00 €

Show Summary View

Amount	Variety	Cost	IBU	Bill %
16 g	Perle (Pellet) 16 g Perle (Pellet) Hops		9.38	100%
16 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
23.05 L		Strike	--	45 °C	15 min
			--	55 °C	10 min
	pH 5.5–5.6		--	63 °C	30 min
			--	72 °C	15 min
	Rise the temperature via decoction		--	77 °C	5 min
7 L		Sparge	--	77 °C	--
Starting Mash Thickness: 5.1 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Lactic acid		Water Agt	Mash	15 min.
1 each	Servomyces		Other	Boil	5 min.

Yeast

Fermentis - Safale-WB06

Amount:	11 Grams	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	15 - 24 °C	Starter:	Yes
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.21 bar Temp: 2 °C CO₂ Level: 3.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
125	20	30	55	55	300
Gypsum CaSO4: 1 g. Epsom Salt MgSO4: 1 g. Canning Salt NaCl: 1.5 g. OG: 1.052 FG: 1.010 ABV: 5.5%
Mash Chemistry and Brewing Water Calculator

Notes

Mash: During the rest of 63°C, add lactic acid as necessary to get a pH of 5.5–5.6.

For the Decoction: Remove 20% of the mash to a separate burner and boil for 10 minutes. Reunite the mash to achieve the target temp of 77°C.

Boil: Lactic acid at 15 minutes to adjust a pH to 5.0–5.1
Under-pitch the yeast and under-aerate the wort, to make that yeast work and express itself.

Start fermentation at 18°C and leave free rise up to 24°C.
After fermentation is complete - crash to 0°C for 7 days.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2024-10-27 16:00 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost €	Cost %
Fermentables	€
Steeping Grains (Extract Only)	€
Hops	€
Yeast	€
Other	€
Cost Per Barrel	€ 0.00
Cost Per Pint	€ 0.00
Total Cost	€ 0.00

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