Basic Weissbier - Beer Recipe - Brewer's Friend

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Basic Weissbier

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 82%
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Friday October 23rd 2020
1.055
1.013
5.7%
12.0
3.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.25 lb German - Wheat Malt6.25 lb Wheat Malt 37 2 55.6%
4 lb German - Pilsner4 lb Pilsner 38 1.6 35.6%
1 lb Rice Hulls1 lb Rice Hulls 0 0 8.9%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Hallertau Hersbrucker26 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 12 100%
26 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2 g Magnesium Chloride Water Agt Mash 1 hr.
4.60 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.17 psi       Temp: 34 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Ferulic acid rest Strike 120 °F 113 °F 15 min
Protein rest Temperature 113 °F 147 °F 10 min
Heat mash to 147 degrees. Kesselmaische decoction: Pull thick mash, raise to 158 degrees, hold for 20 minutes, then boil 10 minutes. Return decoction to mash,target temperature 158 degrees. Hold 10 minutes Decoction 147 °F 168 °F 15 min
Raise temp to 170 degrees, hold for 15 mins, recirculating constantly. Temperature 158 °F 170 °F 15 min
4.75 gal Batch Sparge 168 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.72 g | 18.9 qt) 3.94 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.28 g | 29.1 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 8.16 32.6
Equipment Profile Used: System Default
 
Notes

Alternate yeast WLP 300
Pitch temp < 62 (pref. 57).

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  • Last Updated: 2020-10-24 01:49 UTC