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Hefeweizen

184 calories 17.7 g 330 ml
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Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 19.02 liters
Post Boil Size: 11.5 liters
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.120 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created Sunday November 15th 2020
1.060
1.013
6.2%
14.2
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Castle Malting - Château Wheat Blanc3 kg Château Wheat Blanc 38 1.8 47.4%
3 kg Castle Malting - Château Pilsen 2RS3 kg Château Pilsen 2RS 37 1.9 47.4%
325 g Belgian - Biscuit325 g Biscuit 35 23 5.1%
6.33 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 10.13 50%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 3.35 33.3%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 0.67 16.7%
60 g / $ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Infusion -- 60 min
Mash Out Infusion 75 °C 15 min
20 L Sparge 75 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
2.60 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
6.70 g Epsom Salt Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
4.90 ml Phosphoric acid Water Agt Mash 1 hr.
2.84 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 292.4 g       Temp: 20 °C       CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 55 95 0
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
Heat water added to kettle (equipment estimates 6.67 g | 26.7 qt) 6.7 26.8  
Grain absorption losses (steeping) -1.67 -6.7  
Pre boil volume (equipment estimates 5 g | 20 qt) 5.02 20.1  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 3.04 12.2  
Top off amount 3.04 12.2  
Going into fermentor 6.08 24.3  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 9.73 38.9
Equipment Profile Used: System Default
"Hefeweizen" Weissbier beer recipe. Extract, ABV 6.15%, IBU 14.16, SRM 5.52, Fermentables: (Château Wheat Blanc, Château Pilsen 2RS, Biscuit) Hops: (Hallertau Mittelfruh) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Phosphoric acid)
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  • Last Updated: 2020-11-18 01:30 UTC