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leonzweisse

Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 98 calories (Per 12oz)
Carbs: 9.8 g (Per 12oz)

Created: Tuesday May 5th 2020

Original Gravity:

1.030

Final Gravity:

1.007

ABV (standard):

3.1%

IBU (tinseth):

6.6

SRM (morey):

2.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 lb	Briess - LME Bavarian Wheat1.5 lb LME Bavarian Wheat	37.6	3	27.3%
1 lb	Briess - LME Pilsen Light1 lb LME Pilsen Light	37.6	2	18.2%
2.50 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
1 lb	German - Acidulated Malt1 lb Acidulated Malt	27	3.4	18.2%
1 lb	German - Bohemian Pilsner1 lb Bohemian Pilsner	38	1.9	18.2%
1 lb	American - White Wheat1 lb White Wheat	40	2.8	18.2%
$ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops		Pellet	4	Boil	60 min	6.56	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Hallertau Hersbrucker (Pellet)		6.56	100%
0.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal			--	152 °F	20 min

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	64 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 55 B cells required

Wyeast - Lactobacillus 5335

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	-
Optimum Temp:	60 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 55 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 4.04 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

Kettle Souring:

mash as usual
-boil wort for 10 minutes
-chill to 120 degrees
-add lactobacillus- 12hours checking pH
-when pH is 3.3-3.7 boil as usual, hop as usual
-ferment with double yeast

Last Updated and Sharing

219

Views

Brews

Public: Yup, Shared
Last Updated: 2020-05-05 21:19 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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