Bavarian Hefe

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per )
Carbs: 16.9 g (Per )

Created: Friday June 1st 2018

Original Gravity:

1.051

Final Gravity:

1.012

ABV (standard):

5.2%

IBU (tinseth):

13.7

SRM (morey):

4.1

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.50 lb	Belgian - Wheat6.5 lb Wheat	38	1.8	60.2%
3.75 lb	Belgian - Pilsner3.75 lb Pilsner	37	1.6	34.7%
0.55 lb	German - CaraHell0.55 lb CaraHell	34	11	5.1%
10.80 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops		Pellet	3.75	Boil	60 min	13.73	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Hallertau Mittelfruh (Pellet)		13.73	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	--	--	114 °F	30 min
	--	--	147 °F	30 min
	--	--	163 °F	30 min
	--	--	170 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	64 - 75 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

60% Weyermann Wheat malz
35% Weyermann Barke Pils
5% Weyermann carahell

Step mash (though decoction is tradional and still used, be wary of color pick up though).
30 minute rest at 114 (to enhance esters and clove)
then step up though beta
147 for 30-40
163 for 30
170-10

Do not adjust pH at all let it ride.

Soft water, I like 40ish ppm ca, 70cl, 20na.

OG1.051
FG 1.010

Pristine wort preboil, soft boil 60minutes
A 60min addition of hallertau mittlefruh, to about 12-14ibu
hot and cold break separation
5ppm 02, 1 smack pack per 5g of 3068
Ferment at 68F (to enhance banana)
Spund or Krausen to 4 vols.

View Count: 352
Brew Count: 0
Last Updated: 2018-06-01 06:43 UTC

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