[center]BIABacus Pre-Release 1.3T RECIPE REPORT[/center]Wish me luck - my 2nd wheatbeer, taken from http://goo.gl/E0co1D" onclick="window.open(this.href);return false; and basically dumped into BIABacus. I've added a few different bits and bobs of advice I've picked up elsewhere into the recipe but it's basically the same bar the pitching and the yeast.
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[center]All-grain Paulaner Clone - Batch A0[/center]
Recipe Overview
Brewer: Tim_N
Style: German Wheatbeer
Source Recipe Link:
ABV: 5% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.052
IBU's (Tinseth): 15
Bitterness to Gravity Ratio: 0.29
Colour: 15.4 EBC = 7.8 SRM
Kettle Efficiency (as in EIB and EAW): 84.8 %
Efficiency into Fermentor (EIF): 76.4 %
Note: This is a Multi-Step Mash - See 'Mash Steps' Below
Times and Temperatures
Mash: 20 mins at 48 C = 118.4 F
Boil: 90 min
Ferment: 14 days at 18 C = 64.4 F
Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/" onclick="window.open(this.href);return false;
Total Water Needed (TWN): 40.12 L = 10.6 G
Volume into Boil (VIB): 37.92 L = 10.02 G @ 1.038
Volume of Ambient Wort (VAW): 26.64 L = 7.04 G @ 1.052
Volume into Fermentor (VIF): 24 L = 6.34 G @ 1.052
Volume into Packaging (VIP): 22.22 L = 5.87 G @ 1.013 assuming apparent attenuation of 75 %
The Grain Bill (Also includes extracts, sugars and adjuncts)
Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)
54.8% Wheat Malt Light (5 EBC = 2.5 SRM) 3020 grams = 6.66 pounds
33.3% Floor Malted Bohemian Pilsner Malt (5 EBC = 2.5 SRM) 1838 grams = 4.05 pounds
4.8% Cara Munich Type 2 (130 EBC = 66 SRM) 263 grams = 0.58 pounds
7.1% Munich Malt (30 EBC = 15.2 SRM) 394 grams = 0.87 pounds
The Hop Bill (Based on Tinseth Formula)
11.4 IBU Hall Mittlefruh Pellets (4.6%AA) 26.4 grams = 0.933 ounces at 60 mins
3.7 IBU Hall Mittlefruh Pellets (4.6%AA) 17.1 grams = 0.604 ounces at 15 mins
Mash Steps
Mash Type: Multi-Step Mash - First Step: Protein Rest for 20 mins at 48 C = 118.4 F
Strike Water Needed (SWN): 40.92 L = 10.81 G 48.4 C = 119.1 F
for 40 mins at 66 C = 150.8 F
for 10 mins at 75.5 C = 167.9 F
Mashout for for 0 mins at 78 C = 172.4 F
Miscellaneous Ingredients
0.63 Protofloc Tablet (Boil) 15 Mins - Clarity
Chilling & Hop Management Methods
Hopsock Used: Y
Chilling Method: Immersion Chiller (Employed 0 mins after boil end.)
Fermentation & Conditioning
Fermentation: WLP300 for 14 days at 18 C = 64.4 F
Secondary Used: N
Crash-Chilled: N
Filtered: N
Req. Volumes of CO2: 2.5
Serving Temp: 5 C = 41 F
Condition for 14 days.
Consume within 6 months.
Special Instructions/Notes on this Beer
"Water used - Tesco Ashbeck as previous water too high PH.
Gradual rise in temp after pitching at 12'C to 18'C over a period of 12 days to develop banana/clove flavours. Final conditioning at 20'C"