Brewer's Friend

Print

Hefeweizen (Traditional Style)

188 calories 19.3 g 12 oz
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created Sunday April 24th 2022
1.057
1.014
5.7%
12.1
4.0
5.4
47.94
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Pale Wheat7 lb Pale Wheat 3.09 / lb
21.63
36 2 52.8%
5 lb German - Pilsner5 lb Pilsner 2.41 / lb
12.05
38 1.6 37.7%
1 lb Rice Hulls1 lb Rice Hulls 2.00 / lb
2.00
0 0 7.5%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 3.69 / lb
0.92
27 3.4 1.9%
13.25 lbs / 36.60
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Hallertau Tradition (Germany)0.65 oz Hallertau Tradition (Germany) Hops 3.00 / oz
1.95
Pellet 5.3 Boil at 212 °F 60 min 12.08 100%
0.65 oz / 1.95
 
Mash Guidelines
Amount Description Type Temp Time
6.5 gal Dough-in Strike 96 °F --
6.5 gal 1st Decoction (during grain steep and added at end) + Hydrolysis of Ferulic Acid, Phytase, Beta-Glucanase, Peptidase (acid rest) Steeping 110 °F 20 min
6.5 gal 2nd Decoction (during grain steep and added at end) + Beta Amylase (avoid protein rest) Steeping 144 °F 45 min
6.5 gal 3rd Decoction (during grain steep and added at end) + Saccharification Steeping 152 °F 45 min
6.5 gal Saccharification (beta amylase + alpha amylase) Steeping 159 °F 30 min
7.5 gal Mashout/Sparge Sparge 168 °F --
Starting Mash Thickness: 3.04 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3.60 g Calcium Chloride (anhydrous) 0.05 / g
0.18
Water Agt Mash 0 min.
1.70 g Epsom Salt 0.05 / g
0.09
Water Agt Mash 0 min.
1.70 g Gypsum 0.05 / g
0.09
Water Agt Mash 0 min.
0.70 g Sea salt 0.05 / g
0.04
Water Agt Mash 0 min.
0.39
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
9.00 / each
9.00
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
9.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (3.04 qt/lb), your strike volume will exceeds the total water needed for the recipe (8.41 g). Reduce mash thickness to 2.53 qt/lb or increase pre-boil volume to 8.16 g.    
Strike water volume at mash thickness of 3.04 qt/lb 10.07 40.3  
Grain absorption losses -1.66 -6.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.41 33.6
 
Notes

Brew Day:

Mash pH Measured: 5.30
Pre-Sparge Gravity: 1.059
Post-Sparge Gravity: 1.051
Post-Boil Gravity: 1.057

Decoction:

1st Decoction: 6 quarts
2nd Decoction: 3 quarts
3rd Decoction: 3 quarts

After sparging we had only 6 gallons in the kettle, and decided to add 0.5 gallons so we could still boil 6.5.

Pitched 3/4 pack of WLP300 @ 72F into temperature controlled catalyst fermenter set to 72F - started bubbling in approximately 2 hours. 5.5 gallons made it into the fermenter. Extremely vigorous fermentation after 24 hours with high amount of CO2 blowoff. Vigorous fermentation lasted for approximately 48 hours, and continued to ferment with a medium amount of blowoff for the next two days.

Multiple E3 errors encountered during mash. Fixed by letting sit for 5 minutes, resetting bottom switch, and doing only 80% power. Wort started a milk color and was a transparent straw color by the time we boiled. Recirculation was used for the full duration of all temperature rests past the first 5 minutes.
-----------------------------------------------------------------------

No Cold Crash

WLP300 YEAST (Under pitch 3/4 pack @ 70F - Fermentation @ 72F)

Softish water profile for pale/malty

Triple Decoction using quart ladle

-----------------------------------------------------------------------
Plans for next brew day:

Use both floor-malted wheat and pils - these have higher proteins

Only do two decoctions instead of three to maximize flavor but minimize protein consumption by milliard reaction

Attempt to get as much body as possible by blowing through protein rest temperature quickly with a rapid heat combined with decoction addition

Last Updated and Sharing
 
401
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-06-10 21:53 UTC