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Hefeweizen (Shandy Base)

179 calories 14.4 g 12 oz
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Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.8 gallons
Pre Boil Gravity: 1.002 (recipe based estimate)
Post Boil Gravity: 1.146 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Source: Tyler Roberts
Calories: 179 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Thursday May 12th 2022
1.055
1.008
6.2%
16.0
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - DME Bavarian Wheat7 lb DME Bavarian Wheat - (late boil kettle addition) 44.6 3 71.8%
2 lb Briess - DME Pilsen Light2 lb DME Pilsen Light - (late boil kettle addition) 45 2 20.5%
9 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.75 lb German - Carapils0.75 lb Carapils 35 1.3 7.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 4.1 Boil 60 min 15.97 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 5 min.
0.50 tsp Gelatin Fining Kegging 2 days
0.50 tsp potassium sorbate Other Kegging 0 min.
1 each Campden Tablets Other Kegging 0 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.1 psi       Temp: 34 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Steeping 160 °F 160 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.76 g | 15 qt) 3.09 12.4  
Mash volume with grains (equipment estimates 3.76 g | 15 qt) 3.15 12.6  
Grain absorption losses (steeping) -0.09 -0.4  
Pre boil volume (equipment estimates 3.66 g | 14.6 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.68 2.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 2.8 11.2  
Top off amount 4.7 18.8  
Going into fermentor 7.5 30  
Total: 7.79 31.2
Equipment Profile Used: System Default
 
Notes

Only using 1 yeast pack. Its SLIGHTLY underpitching. Probably not enough to boost ester production, but maybe.

Add DME 20 min to FO.

Gelatin, campden tabs, and potassium sorbate only needed if you want to make a shandy out of this.
The amounts for these 3 things are per gallon of beer that will combined with the lemonade.
2 days CC, gelatin to CC vessel, then another 2 days. Then, rack to keg, add lemonade, potassium sorbate, and campden tablets, then carb.

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  • Last Updated: 2022-07-10 18:36 UTC