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Munich Hefeweizen

138 calories 10.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Weizen/Weissbier
Boil Time: 80 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27.96 liters
Post Boil Size: 22.55 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
No Chill: 20 minute extended hop boil time
Hop Utilization: 95%
Calories: 138 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Sunday May 8th 2022
1.046
1.006
5.3%
15.4
6.0
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Weyermann - Munich Type I2.5 kg Munich Type I 38 6 50%
2.50 kg German - Wheat Malt2.5 kg Wheat Malt 37 2 50%
5 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Cascade15 g Cascade Hops Pellet 7 Boil 70 min 13.8 60%
10 g Cascade10 g Cascade Hops Pellet 7 Whirlpool 0 min 1.59 40%
25 g / 0.00 €
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
11.80 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 189 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.5 L Strike 68 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.6 L) 33.9
Mash volume with grains (equipment estimates 38.9 L) 37.2
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 28
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 22.1 L) 22.6
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 22.5 L) 22
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

Ferment at 62 degrees per Jamil.

Mash at 152 per Jamil.

90 minute boil.

Original recipe calls for .75 oz Hallertau (4.3%aa) at 60, .25 at 5 minutes.

Carbonate to 2.5 to 3 volumes

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  • Last Updated: 2022-08-09 13:51 UTC