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Rautinger

Method: All Grain
Style: Weissbier
Boil Time: 75 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 66% (brew house)
Source: LBH
Hop Utilization: 96%
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)

Created: Monday October 1st 2018

Original Gravity:

1.052

Final Gravity:

1.012

ABV (standard):

5.3%

IBU (tinseth):

18.3

SRM (morey):

4.5

Mash pH

5.4

Cost $

13.23

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Brew Log History

Target 64°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
2.50 lb	Bestmalz - BEST Spelt2.5 lb BEST Spelt	$ 5.29 / lb $ 13.23	37.7	2.2	14.5%
6.25 lb	German - Wheat Malt6.25 lb Wheat Malt		37	2	36.2%
6.25 lb	Belgian - Pilsner6.25 lb Pilsner		37	1.6	36.2%
0.75 lb	German - CaraHell0.75 lb CaraHell	$ 0.00 / lb $ 0.00	34	11	4.3%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt		27	3.4	2.9%
1 lb	Rice Hulls1 lb Rice Hulls		0	0	5.8%
17.25 lbs / $ 13.23

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
9 g	Perle9 g Perle Hops	Pellet	8.2	Boil	60 min	7.67	16.7%
9 g	Northern Brewer - German Hallertau9 g German Hallertau Hops	Pellet	4.1	Boil	45 min	3.52	16.7%
18 g	Northern Brewer - German Tettnang18 g German Tettnang Hops	Pellet	3.5	Aroma	30 min	4.57	33.3%
18 g	Northern Brewer - German Hallertau18 g German Hallertau Hops	Pellet	4.1	Aroma	10 min	2.53	33.3%
54 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
9 g	Perle (Pellet) 9 g Perle (Pellet) Hops	7.67	16.7%
27 g	Northern Brewer - German Hallertau (Pellet) 27 g German Hallertau (Pellet) Hops	6.05	50%
18 g	Northern Brewer - German Tettnang (Pellet) 18 g German Tettnang (Pellet) Hops	4.57	33.3%
54 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
23.8 qt		Infusion	--	104 °F	5 min
		Decoction	--	113 °F	15 min
	Decoction to mo temp	Temperature	--	151 °F	60 min
		Temperature	--	168 °F	15 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2.50 g	Wyeast - Beer Nutrient	Other	Boil	10 min.
3.44 g	Chalk	Water Agt	Mash	1 hr.
2.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
3.75 g	Epsom Salt	Water Agt	Mash	1 hr.
2.19 g	Gypsum	Water Agt	Mash	1 hr.
1.88 g	Salt	Water Agt	Mash	1 hr.

Yeast

Wyeast - Bavarian Wheat 3056

Amount:	2.50 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	64 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 365 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Amount: 2.61qt CO₂ Level: 3 Volumes

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	10	16	70	70	0
Aim for soft profile with balanced so/cl ratio
Mash Chemistry and Brewing Water Calculator

Notes

Balance of esters and low banana great malt backbone and creamy head

Recipe Photos

Last Updated and Sharing

412

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Brews

Public: Yup, Shared
Last Updated: 2024-06-13 16:25 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 $	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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Rautinger

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