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PopsWeiss

Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29.15 liters
Post Boil Size: 24.15 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Papini
Hop Utilization: 92%
Calories: 147 calories (Per 330ml)
Carbs: 11.2 g (Per 330ml)

Created: Saturday October 31st 2015

Wheat Beer w/ Candied Orange Peel

by Magician

OG: 1.055 FG: 1.014 ABV: 5.3% IBU: 16

Original Gravity:

1.049

Final Gravity:

1.006

ABV (standard):

5.6%

IBU (tinseth):

14.7

SRM (morey):

5.7

Mash pH

5.4

Cost R$

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	German - Wheat Malt2.5 kg Wheat Malt	37	2	47.6%
2.50 kg	German - Pilsner2.5 kg Pilsner	38	1.6	47.6%
0.25 kg	German - CaraMunich I0.25 kg CaraMunich I	34	39	4.8%
5.25 kg / R$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Mandarina Bavaria10 g Mandarina Bavaria Hops	Pellet	8.5	Boil	60 min	9.81	20%
40 g	Mandarina Bavaria40 g Mandarina Bavaria Hops	Pellet	8.5	Boil	3 min	4.88	80%
50 g / R$ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Mandarina Bavaria (Pellet) 50 g Mandarina Bavaria (Pellet) Hops		14.69	100%
50 g / R$ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20 L	Infusion	--	45 °C	10 min
	Infusion	--	50 °C	10 min
	Infusion	--	60 °C	10 min
	Infusion	--	67 °C	40 min
14 L	Sparge	--	77 °C	10 min

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Whirlfloc	Fining	Boil	15 min.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
1 tsp	Yeast Nutrient	Other	Boil	15 min.
3 g	Enzima UltraFlo Max	Water Agt	Mash	1 hr.
5.56 ml	Lactic acid	Water Agt	Mash	1 hr.
2.49 ml	Lactic acid	Water Agt	Sparge	1 hr.
3 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
1 g	Epsom Salt	Water Agt	Sparge	1 hr.
1 g	Gypsum	Water Agt	Sparge	1 hr.

Yeast

Fermentis - Safbrew - Wheat Beer Yeast WB-06

Amount:	1 Each	Cost:
Attenuation (avg):	86%	Flocculation:	Low
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 200 B cells required

R$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.11 bar Temp: 6 °C CO₂ Level: 4 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
91	17.4	6.4	99.7	55.7	2.4
Mash Chemistry and Brewing Water Calculator

Notes

Relação BU/GU - 0,26

Adição dos sais e da enzima ultraflo max nos 34 litros de água.
Perfil da água para o estilo Weizen:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 0-100 mg/l
Sulfato - 0-50 mg/l
Alcalinidade Total - 0-80 ppm - Esperado 16,5
Alcalinidade Residual - (-)30-0 ppm - Esperado -60
PH 5,4 - Esperado

Relação sulfato/cloreto - 0,6 - Maltado

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

1 pacote de Fermentis - WB-06.
Starter com 1,0L e 100g DME: 0.80M cells / mL / °P

Fermentação:
19°C por 5 dias
21°C por 2 dias
Baixar de 21°C para 15°C em 3 dias

Baixar para 0°C e manter por 12 dias.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-10-26 15:02 UTC

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

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