Recipe Overview

Wort Volume Before Boil: 28.50 l Wort Volume After Boil: 24.50 l
Volume Transferred: 22.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 22.00 l Volume Of Finished Beer: 21.00 l
Expected Pre-Boil Gravity: 1.071 SG Expected OG: 1.083 SG
Expected FG: 1.021 SG Apparent Attenuation: 72.8 %
Expected ABV: 8.3 % Expected ABW: 6.4 %
Expected IBU (using Tinseth): 29.9 IBU Expected Color (using Morey): 13.6 SRM
BU:GU ratio: 0.36 Approx Color:
Mash Efficiency: 65.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Fermentables
Ingredient Amount % MCU When
German Wheat Malt 4.000 kg 39.2 % 2.0 In Mash/Steeped
Agromalte Pilsen 3.000 kg 29.4 % 1.7 In Mash/Steeped
Wheat flaked 1.500 kg 14.7 % 1.6 In Mash/Steeped
Castle Chateau Munich Light 1.000 kg 9.8 % 2.4 In Mash/Steeped
Chateau Cara Ruby 0.500 kg 4.9 % 3.3 In Mash/Steeped
Belgian Special B 0.160 kg 1.6 % 8.0 In Mash/Steeped
German Roasted Barley 0.040 kg 0.4 % 5.9 In Mash/Steeped

Hops
Variety Alpha Amount IBU Form When
German Hallertauer 14.0 % 20 g 23.9 Loose Pellet Hops 60 Min From End
Magnum
Czech Saaz 4.5 % 20 g 5.9 Loose Pellet Hops 30 Min From End

Other Ingredients
Ingredient Amount When

Yeast
White Labs WLP300-Hefeweizen Ale