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Chinu's German Weissbier

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: My rusty old granny’s dirty curry recipe
Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)

Created: Monday December 23rd 2019

Original Gravity:

1.044

Final Gravity:

1.011

ABV (standard):

4.4%

IBU (tinseth):

10.5

EBC (ebcmorey):

7.4

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
2.80 kg	German - Wheat Malt2.8 kg Wheat Malt	37	3.84	62.2%
1 kg	Belgian - Pilsner1 kg Pilsner	37	2.77	22.2%
0.25 kg	American - Carapils (Dextrine Malt)0.25 kg Carapils (Dextrine Malt)	33	3.31	5.6%
0.25 kg	Belgian - Caramel Pils0.25 kg Caramel Pils	34	19.85	5.6%
0.20 kg	Rice Hulls0.2 kg Rice Hulls	0		4.4%
4.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Leaf/Whole	5	Boil	60 min	8.77	50%
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Leaf/Whole	5	Whirlpool	15 min	1.69	50%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	East Kent Goldings (Leaf/Whole)		10.46	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11.3 L	Ferulic acid rest - to develop clove character. during fermentation	Infusion	43.3 °C	40 °C	15 min
	Multiple decoctions until mash the temperature reaches 67°C	Decoction	85 °C	67 °C	60 min
9.7 L		Batch Sparge	80 °C	70 °C	--
9 L		Batch Sparge	80 °C	72 °C	--
Starting Mash Thickness: 2.8 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Table Salt	Water Agt	Mash	1 hr.
5 g	Tartaric acid	Water Agt	Mash	1 hr.

Yeast

Danstar - Munich Dry Wheat Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	18 - 21 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 81 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: cornsyrup Amount: 169 g Temp: 20 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
I use deionised water, locally baught quite inexpensively(40L for $2.5) from a battery water supplier. When left exposed to air for 24 hours, it gets naturally carbonated, dropping ph to about 6, makes it easy to dissolve chalk.
Mash Chemistry and Brewing Water Calculator

Notes

Low ABV is desirable for malty German styles. It helps create a smoother finish and creamier mouthfeel.
I wouldn’t recommend going about this recipe w/o using Rice Hulls. The higher than usual ratio of wheat to barley here will result in a stuck sparge without a doubt.
If the temp crosses over 19c you’ll get too much phenols - banana and cloves. Not desirable in this recipe.
Other than that, the recipe makes a very delicious malty, fruity, hazy wheat beer. Hope you guys enjoy making it as much as I did.

Have fun!

Chinmay

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-01-19 15:16 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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