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맛봐이젠

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BOOsanJOOdanG
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)

Created: Wednesday September 25th 2019

Hopfenweizen

by choephel

OG: 1.040 FG: 1.005 ABV: 4.6% IBU: 13

Weihenmaxdanbarnen - Hefeweizen

by Barney BB

OG: 1.054 FG: 1.013 ABV: 5.4% IBU: 13

Original Gravity:

1.047

Final Gravity:

1.011

ABV (standard):

4.7%

IBU (tinseth):

14.9

SRM (morey):

3.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	German - Pilsner2.5 kg Pilsner	38	1.6	50%
2.50 kg	German - Wheat Malt2.5 kg Wheat Malt	37	2	50%
5 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
28 g	Hallertau Tradition (Germany)28 g Hallertau Tradition (Germany) Hops		Pellet	4.8	Boil at 100 °C	60 min	14.85	100%
28 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
28 g	Hallertau Tradition (Germany) (Pellet)		14.85	100%
28 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L		Fly Sparge	--	65 °C	60 min
Starting Mash Thickness: 4 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
227 g	Rice hull		Other	Mash	0 min.
10 g	Five Star Chemicals - 5.2 pH Stabilizer		Water Agt	Mash	15 min.

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:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 98 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 3.56 bar Temp: 20 °C CO₂ Level: 4.04 Volumes

Target Water Profile

Burton on Trent (historic)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
270	41	113	85	720	270
Mash Chemistry and Brewing Water Calculator

Notes

WATER

We run water from the garden hose and through a water filter for both mash and sparge water. Then we add Five Star 5.2 pH stabilizer to the mash water.

SPECIFICATIONS
Original Gravity: 1.046 (11.4°P)
Final Gravity: 1.010 (2.6°P)
ABV: 4.7% by volume
IBU: 15
SRM: 4
Efficiency: 72%

DIRECTIONS
Single infusion mash at 154°F (67.8°C) for 60 minutes. Recirculate and raise temperature to 168°F (75.6°C). Fly sparge and boil for 60 minutes. After flameout, run wort through plate chiller and directly into carboy. Aerate with oxygen stone and pitch yeast. Ferment at 60°F (15.6°C) for 2 weeks. Cold crash at 35°F (1.7°C) for 1 week. Rack into keg with pure CO2 through racking cane. Force carbonate. Counterpressure bottle using beer gun with pure CO2. Beast Bay Brewers high five, chest bump, and kiss each bottle before sending them out to competition.

Last Updated and Sharing

515

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Brews

Public: Yup, Shared
Last Updated: 2020-01-19 00:23 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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