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[center]Snidey Weiss[/center]
Recipe Overview
Brewer: Tim
Style: German Wheatbeer
Source Recipe Link:
ABV: 5.1% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.053
IBU's (Tinseth):
Bitterness to Gravity Ratio:
Colour:
Kettle Efficiency (as in EIB and EAW): 83.1 %
Efficiency into Fermentor (EIF): 71.2 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 65.5 C = 149.9 F
Boil: 90 min
Ferment:
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): 37.65 L = 9.95 G
Volume into Boil (VIB): 34.48 L = 9.11 G @ 1.037
Volume of Ambient Wort (VAW): 23.33 L = 6.16 G @ 1.053
Volume into Fermentor (VIF): 20 L = 5.28 G @ 1.053
Volume into Packaging (VIP): 18.52 L = 4.89 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)
48.8% Wheat Malt Light (3 EBC = 1.5 SRM) 2451 grams = 5.4 pounds
35.1% Pislner Malt (3 EBC = 1.5 SRM) 1764 grams = 3.89 pounds
8.8% Oat Husks 441 grams = 0.97 pounds
3.3% Munich Malt 1 (12 EBC = 6.1 SRM) 167 grams = 0.37 pounds
1.2% Acidulated Malt (3 EBC = 1.5 SRM) 59 grams = 0.13 pounds
2.8% Crystal Malt (240 EBC = 121.8 SRM) 142 grams = 0.31 pounds
The Hop Bill (Based on Tinseth Formula)
Mash Steps
Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 65.5 C = 149.9 F
Strike Water Needed (SWN): 38.4 L = 10.14 G 66.1 C = 151 F
Miscellaneous Ingredients
0.81 Whirfloc ()10 Mins
Chilling & Hop Management Methods
Fermentation & Conditioning
Special Instructions/Notes on this Beer
Snidey Weiss - German Wheatbeer
Post #1 made 10 years ago
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Last edited by tim_n on 01 Aug 2016, 03:28, edited 1 time in total.
