Weihenstephan-Style Weissbier - Beer Recipe - Brewer's Friend

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Weihenstephan-Style Weissbier

184 calories 22.1 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: 184 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Tuesday October 27th 2020
1.055
1.018
5.1%
15.4
4.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Wheat Malt6.5 lb Wheat Malt 37 2 63.1%
1.90 lb German - Pilsner1.9 lb Pilsner 38 1.6 18.4%
1.90 lb Munich1.9 lb Munich 38 6 18.4%
10.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 14.5 Boil at 202 °F 70 min 8.63 41.7%
7 g Perle7 g Perle Hops Pellet 8.2 Boil at 202 °F 65 min 6.73 58.3%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
4.26 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (custom):
66%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.94 psi       Temp: 34 °F       CO2 Level: 3.5 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
3.5 gal Dough-in Strike 113 °F 113 °F 20 min
Thick 1/3 of mash heat to 162, rest 20 mins, then boil 20 mins. Heat remaining mash to 131 degrees and hold until mashes reunited. Rest 40 mins. Decoction 113 °F 149 °F 40 min
Pull 1/3 thin mash, heat to 162 degrees and hold 20 mins, then boil 15 minutes. Reunite with the mash to reach 162 degrees. Decoction 149 °F 162 °F 15 min
Immediately after reuniting the mash, ramp temperature to 172 degrees, hold 10 mins. Temperature 162 °F 172 °F 10 min
5.75 gal Batch sparge Batch Sparge 172 °F 172 °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 3.86 15.5  
Mash volume with grains 4.69 18.7  
Grain absorption losses -1.29 -5.2  
Remaining sparge water volume (equipment estimates 4.94 g | 19.8 qt) 4.18 16.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.27 g | 29.1 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -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: 8.04 32.2
Equipment Profile Used: System Default
 
Notes

Alternate yeasts WLP 300
Lager 2 weeks

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  • Last Updated: 2020-10-27 17:46 UTC