Vitus Clone Beer Recipe | All Grain Weizenbock by Gustavo Marsan | Brewer's Friend
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Vitus Clone

198 calories 21.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 60 min
Batch Size: 19.5 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 43.5% (ending kettle)
Source: Gustavo Marsan + André Nery + Karl Stiller
Calories: 198 calories (Per 330ml)
Carbs: 21.1 g (Per 330ml)
Created: Tuesday April 7th 2015
1.064
1.017
6.2%
15.4
8.6
n/a
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Wheat Malt4.5 kg Wheat Malt 37 2 48.9%
1.50 kg German - Pilsner1.5 kg Pilsner 38 1.6 16.3%
0.20 kg Torrified Wheat0.2 kg Torrified Wheat 36 2 2.2%
3 kg Belgian - Munich3 kg Munich 38 6 32.6%
9.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 15 Boil 45 min 8.79 14.3%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 15 min 6.65 85.7%
35 g / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Lúpulos - Citra / Galaxy / Magnum

Maltes - 0,5 kg German Munich Light (6 ºL) / 1 kg German Pilsner / 3,3 kg Malte de Trigo



Weizenbock Helles

Densidade Original: 1.078 (ou um pouco menos)
Densidade Final: 1.020 (ou menos)
IBU: 17-19
Álcool provável: 7,6% Volume

Água

3g de Epsom (MgSO4)
4g de Cloreto de Cálcio (CaCl2)
3g de Chalk (CaCO3)
2g de Bicarbonato de Sódio (NaHCO3)


  1. Ir acrescentando o malte quando a água ficar a 50 graus
  2. Quando acabar de acrescentar o malte, colocar a temperatura em 55-58 (cima-baixo) e repousar por 20 minutos
  3. Elevar para 65-68 (cima-baixo) graus e deixar 75 minutos
  4. Aumentar a temperatura a 72ºC e manter durante 15 minutos
  5. Aumentar a temperatura a 78ºC e manter durante 15 minutos

    Fermentação: 1 dia fora. Depois, 19º C (durante 2 dias) e final a 20º C ou mais. Ir aumentando. A temperatura medida pelo termômetro pode ser 1 a menos do que isso.

    O off flavor de banana se consegue mediante umas das 3 variaveis:

    pouco fermento
    alta temperatura de fermentação (> 25C)
    pouco oxigenio


    Ontem, 15/12/2011, no período da manhã, baixei a temperatura para 12º C, a noite para 7º C e hoje de manhã para 1º C.

    Fiz a purga do fermento hoje a noite (16/12) e vou manter a 1º C até domingo.

    Maturar bem pouco para não perder o aroma


    Carbonatação de 7g/L
Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2015-06-09 20:27 UTC
NEW Water Requirements:
Vitus Clone
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Vitus Clone
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Recipe Cost $ (USD)
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.
Gallons
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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