Kvarnerski (Carski) Pingvin Hefeweizen/Weissbier - Weissbier |
RECIPE INFO |
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by kbara92
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 90 Minutes
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Efficiency: 75%
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OG: 1.052 |
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FG: 1.014 |
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ABV: 4.98%
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Bitterness: 10.12 (tinseth)
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IBU/OG: 0.19 |
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Color: 3° SRM
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Calories: 4.98 per 330ml
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Bavarian Weizen |
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FERMENTABLES |
| 42.9% |
0 |
Pilsner - DE |
38 |
1 |
Mash |
| 46.9% |
0 |
Wheat Malt - DE |
37 |
2 |
Mash |
| 10.2% |
0 |
Rice Hulls - US |
0 |
0 |
Mash |
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HOPS |
| 0 |
Hallertauer Mittelfrüh |
Pellet |
Boil |
60 Minutes |
3.8 |
10.12 |
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YEAST |
| Mangrove Jack Bavarian Wheat Yeast M20 |
73% |
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INSTRUCTIONS |
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Mash at 66°C for 60 minutes with 14l of water. Infuse with boiling water for mashout at 76°C. (Water treatment acc to excel table).
Sparge with 18l of water at 77°C until you collect 26l of wort at gravity of cca 1.038.
Boil for 90 minutes, add hops for last 60 minutes.
Chill the wort rapidly to 17°C and rack to fermenter.
Aerate the wort and pitch yeast. (If using liquid yeast, use 1 package in 1.3l starter).
Ferment for 10 days at 17°C.
Add priming sugar to achieve 2.5 to 3 vol CO2 and bottle.
*If using liquid yeast use WLP300 Hefeweizen Ale Yeast. Or substitute for Lallemand Munich Classic, Fermentis SafBrew WB-06.
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