Hez
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- Joined
- 9/6/17
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Here it is the final recipe... any adjustments?
BIAB Weissbier (generic)
Grain:
2160g Total Grain
1080g Wheat Malt 50% (Weyermann Floor Malted Wheat if available)
1080g Pilsnet Malt 50% (Bohemian Floor Malted Pilsner if available)
Water plan:
17.48l mash
02.00l sparge
17.75l preboil wort
11.00l postboil wort
Mash:
55°C protein rest: 10 min
63°C maltose rest: 45 min
72°C saccharification rest: 30 min
Boil 90':
60' 14.35g Hallertauer
10' 50g dextrose <-- is this really necessary with the mash plan I scheduled? or should I make a simple 60' mash at 67º without mashout or anything else and add this? or both things?
10' 1/2 tablet Deltafloc
Estimated Gravity / ABV: OG: 1.049 SG - FG: 1.012 SG - ABV: 4.85 % ????
Yeast: W68 White Labs WLP300 @ 18ºC
Primary Fermentation: 7-8 days @ 16-24°C
Priming sugar (dextrose): 3.9g per 33cl bottle.
Carbonation: Rest in the bottle for 2 weeks @ 18-20°C
Priming sugar calculations:
https://www.brewersfriend.com/beer-priming-calculator/
Amount Being Packaged: 0.33l
Volumes of CO2: 3.6Vol.
Temperature of Beer: 18ºC
CO2 in Beer: 0.92 volumes
Dextrose: 3.9g
Water calculations:
http://www.biabcalculator.com/
Grain Bill 2160g
Grain Temp 18ºC
Batch Size 10l
Mash Temp 55ºC
Boil Time 90'
Kettle Size 20l
Trub 1l
BoilOff Rate 4,5l/h
Grain Absorption 0,8l/kg of grain
Total Water Needed 19.48l
Strike Water Temp 55ºC
Total Mash Volume 20.92l
PreBoil Wort 17.75l
PostBoil Wort 11.00l
BIAB Weissbier (generic)
Grain:
2160g Total Grain
1080g Wheat Malt 50% (Weyermann Floor Malted Wheat if available)
1080g Pilsnet Malt 50% (Bohemian Floor Malted Pilsner if available)
Water plan:
17.48l mash
02.00l sparge
17.75l preboil wort
11.00l postboil wort
Mash:
55°C protein rest: 10 min
63°C maltose rest: 45 min
72°C saccharification rest: 30 min
Boil 90':
60' 14.35g Hallertauer
10' 50g dextrose <-- is this really necessary with the mash plan I scheduled? or should I make a simple 60' mash at 67º without mashout or anything else and add this? or both things?
10' 1/2 tablet Deltafloc
Estimated Gravity / ABV: OG: 1.049 SG - FG: 1.012 SG - ABV: 4.85 % ????
Yeast: W68 White Labs WLP300 @ 18ºC
Primary Fermentation: 7-8 days @ 16-24°C
Priming sugar (dextrose): 3.9g per 33cl bottle.
Carbonation: Rest in the bottle for 2 weeks @ 18-20°C
Priming sugar calculations:
https://www.brewersfriend.com/beer-priming-calculator/
Amount Being Packaged: 0.33l
Volumes of CO2: 3.6Vol.
Temperature of Beer: 18ºC
CO2 in Beer: 0.92 volumes
Dextrose: 3.9g
Water calculations:
http://www.biabcalculator.com/
Grain Bill 2160g
Grain Temp 18ºC
Batch Size 10l
Mash Temp 55ºC
Boil Time 90'
Kettle Size 20l
Trub 1l
BoilOff Rate 4,5l/h
Grain Absorption 0,8l/kg of grain
Total Water Needed 19.48l
Strike Water Temp 55ºC
Total Mash Volume 20.92l
PreBoil Wort 17.75l
PostBoil Wort 11.00l