Weihenstephan Hefe Weissbier - Beer Recipe - Brewer's Friend

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Weihenstephan Hefe Weissbier

172 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Rob
Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Thursday December 17th 2020
1.056
1.013
5.6%
16.0
5.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg German - Pilsner1.5 kg Pilsner 38 1.6 27.3%
2.90 kg United Kingdom - Wheat2.9 kg Wheat 37 2 52.8%
125 g Rice Hulls125 g Rice Hulls 0 0 2.3%
170 g German - Melanoidin170 g Melanoidin 37 25 3.1%
800 g Munich800 g Munich 37 6 14.6%
5,495 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Hersbrucker (4 AA)25 g Hallertau Hersbrucker (4 AA) Hops Leaf/Whole 1.8 Boil 59 min 5.49 39.7%
13 g Hallertau Mittelfruh (3.75 AA)13 g Hallertau Mittelfruh (3.75 AA) Hops Leaf/Whole 3.9 Boil 59 min 6.18 20.6%
25 g Hallertau Mittelfruh (3.75 AA)25 g Hallertau Mittelfruh (3.75 AA) Hops Leaf/Whole 3.9 Boil 10 min 4.33 39.7%
63 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Water Agt Mash 1 hr.
9 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Wheat Beer
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 5 15 44 35 10
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 L Strike 70 °C 67 °C 60 min
Starting Mash Thickness: 7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (7 L/kg), your strike volume will exceeds the total water needed for the recipe (37.4 L). Reduce mash thickness to 6.79 L/kg or increase pre-boil volume to 32.1 L.  
Strike water volume at mash thickness of 7 L/kg 38.5
Mash volume with grains 42.1
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 20
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Brew Date 02/01/21
Weihenstephan Hefe Weissbier
38l water treated with 1 x campden tablet and 10ml lactic acid and 9ml AMS.
Carry out alkalinity and calcium test for further info
Alkalinity 6.4 = 86ppm so a bit high
Calcium test 7.50 = 125ppm so pretty good
Dough in at 40, 20 min rest at 43 degrees
Add 1.5l water mash at 67 for 50
Add 1.5l water mash at 72 for 5 mins
Mash at 77 for 5 mins
No protofloc
At start of boil appeared to be approx 33litres of wort took gravity reading and it was 1.033!!
Decided to switch to a 2 hour boil to increase the gravity so reduced wort to approx 25 litres
cooled to 21 degrees and whirlpooled, managed to squeeze 20l of wort into the fermenter
OG now 1.052
Pitched yeast, (nutrient sachet hadn't dispersed into yeast properly as it was folded over)
Placed into fermentation chamber @ 18.5 degrees
Ferment at 18.5 for 3 days then 20 degrees for 2 days, 21 for 2 days
After 8 days checked gravity and it was 1.011
Racked into keg with 150g brewing sugar ready to be bottled.
ABV 5.4%
After 36 hours in keg transferred to 27 x bottles
Placed in conditioning chamber @ 18 degrees
Would probably go for 35 litres water only next time as ended up with too much wort after mash.
Tasting Notes:

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  • Last Updated: 2021-02-13 12:17 UTC