Gyllen Weissen
| Selected Style and BJCP Guidelines |
15A-German Wheat/Rye Beer-Weizen/Weissbier
| Minimum OG: |
1.044 SG |
Maximum OG: |
1.052 SG |
| Minimum FG: |
1.010 SG |
Maximum FG: |
1.014 SG |
| Minimum IBU: |
8 IBU |
Maximum IBU: |
15 IBU |
| Minimum Color: |
3.9 EBC |
Maximum Color: |
15.8 EBC |
| Wort Volume Before Boil: |
26.00 l |
Wort Volume After Boil: |
23.40 l |
| Volume Transferred: |
21.00 l |
Water Added To Fermenter: |
0.00 l |
| Volume At Pitching: |
21.00 l |
Volume Of Finished Beer: |
20.00 l |
| Expected Pre-Boil Gravity: |
1.046 SG |
Expected OG: |
1.051 SG |
| Expected FG: |
1.012 SG |
Apparent Attenuation: |
74.9 % |
| Expected ABV: |
5.1 % |
Expected ABW: |
4.0 % |
| Expected IBU (using Rager): |
13.1 IBU |
Expected Color (using Morey): |
7.3 EBC |
| BU:GU ratio: |
0.26 |
Approx Color: |
|
| Mash Efficiency: |
75.0 % |
|
|
| Boil Duration: |
60.0 mins |
|
|
| Fermentation Temperature: |
17 degC |
|
|
| Ingredient |
Amount |
% |
MCU |
When |
| Weyermann Pale Ale |
2.459 kg |
50.0 % |
2.5 |
In Mash/Steeped |
| Wheat Malt (W) |
2.459 kg |
50.0 % |
1.3 |
In Mash/Steeped |
| Variety |
Alpha |
Amount |
IBU |
Form |
When |
| German Hallertauer Mittlefruh |
4.7 % |
21 g |
13.1 |
Bagged Pellet Hops |
60 Min From End |
| Ingredient |
Amount |
When |
| Protafloc |
1 g |
In Boil |
Wyeast 3068-Weihenstephen Weizen
| Target Profile: |
No Water Profile Chosen |
| Mash pH: |
5.2 |
| pH Adjusted with: |
Unadjusted |
| Total Calcium (ppm): |
66 |
Total Magnesium (ppm): |
2 |
| Total Sodium (ppm): |
14 |
Total Sulfate (ppm): |
43 |
| Total Chloride(ppm): |
77 |
Total Bicarbonate (ppm): |
20 |
| Mash Type: |
Full Mash |
| Schedule Name: |
50C/67C w/Mash-Out |
| Step Type |
Temperature |
Duration |
| Rest at |
50 degC |
1 |
| Raise by direct heating to |
67 degC |
60 |
| Raise to and Mash out at |
77 degC |
10 |
BIAB calc
26 + (4.918 * 0.5) = 28.459 LVattenjustering
Gypsum CaSO4: 1g
Calcium Chloride CaCl2: 3g (33% lösning 3g*2,3 = 6.9g)Adjusted Water:
Ca2 57, Mg 2, SO4 43, Na 14, Cl 61, HCO3 20 |