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Dark Elf Weissbier

Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 22.4 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)

Created: Monday December 30th 2019

Toombstone - Banana Wheat

by Toombstone

OG: 1.048 FG: 1.006 ABV: 5.5% IBU: 12

Hopfenweizen

by choephel

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

Hefeweizen 10A by chefO

by PaiboonL

OG: 1.052 FG: 1.014 ABV: 5.1% IBU: 11

Original Gravity:

1.052

Final Gravity:

1.012

ABV (standard):

5.2%

IBU (tinseth):

12.4

SRM (morey):

4.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.70 kg	German - Wheat Malt3.7 kg Wheat Malt	37	2	67.3%
1.50 kg	German - Pilsner1.5 kg Pilsner	38	1.6	27.3%
0.30 kg	German - Munich Light0.3 kg Munich Light	37	6	5.5%
5.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops	Pellet	4	Boil	60 min	11.84	50%
25 g	Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops	Pellet	4	Boil	1 min	0.51	50%
50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Hallertau Hersbrucker (Pellet)		12.35	100%
50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
38 L	Mash In - Ferulic Acid Rest	Infusion	46.2 °C	45 °C	15 min
	Protein Rest	Infusion	--	55 °C	5 min
	Maltose Rest	Infusion	--	63 °C	30 min
	Saccharification Rest	Infusion	--	72 °C	30 min
	Mash Out - Sparge	Sparge	--	78 °C	10 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 25 °C

Other Ingredients

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

Yeast

Danstar - Munich Classic Wheat Beer Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	17 - 22 °C	Starter:	No
Fermentation Temp:	16 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 321.3 g Temp: 20 °C CO₂ Level: 4.04 Volumes

Target Water Profile

Redland Bay, Queensland, Australia

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	10	15	75	75	18.9
Mash Chemistry and Brewing Water Calculator

Notes

Heat Strike Water - 46.2C - 38L

Mix grain and strike water

Target - pH 5.7-5.8

Ferulic Acid Rest - 45C - 15 min
Heat to Protein Rest - 55C - 5 min

Lower pH 5.2-5.6 (5 ml Lactic Acid)

Heat to Beta-Amylase - 63C - 30-45 min
Heat to Alpha-Amylase - 72C - 30 min
Heat to Mash Out - 76C - 10 min

Last Updated and Sharing

220

Views

Brews

Public: Yup, Shared
Last Updated: 2019-12-31 03:19 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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