Hefeweizen - Beer Recipe - Brewer's Friend

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Hefeweizen

154 calories 17 g 330 ml
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 80 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.56 liters
Post Boil Size: 11.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Sunday January 29th 2023
1.050
1.014
4.7%
13.6
3.3
5.5
10.46
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,413.30 g Weyermann - Pale Wheat1413.3 g Pale Wheat 2.85 € / kg
4.03 € 		36 2 59%
977.95 g Weyermann - Barke Pilsner Malt977.945 g Barke Pilsner Malt 3.10 € / kg
3.03 € 		37.03 1.75 40.8%
3.45 g Rice Hulls3.4473 g Rice Hulls 5.99 € / kg
0.02 € 		0 0 0.1%
2,394.69 g / 7.08 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12.10 g Mittelfrüh DE12.1 g Mittelfrüh DE Hops 0.05 € / g
0.61 € 		Pellet 4.8 Boil 60 min 13.64 100%
12.10 g / 0.61 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Epsom Salt 0.03 € / g
0.03 € 		Water Agt Mash 1 hr.
2.96 ml Lactic acid 0.05 € / ml
0.15 € 		Water Agt Mash 1 hr.
1.34 ml Lactic acid 0.05 € / ml
0.07 € 		Water Agt Sparge 1 hr.
4.50 g Nutrisal 0.04 € / g
0.19 € 		Other Boil 15 min.
0.44 €
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
7.30 Grams
Cost:
0.32 € / g
2.34 €
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 74 B cells required
2.34 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 126.6 g       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Albert Heijn koolzuurvrij water Romy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.1 L Infusion 47 °C 45 °C 20 min
Temperature 51 °C 51 °C 15 min
Temperature 70 °C 70 °C 60 min
Temperature 76 °C 76 °C 15 min
6.6 L Sparge 80 °C 100 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22.5 L) 18.9
Mash volume with grains (equipment estimates 24 L) 20.4
Grain absorption losses -2.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.2 L) 15.6
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11.5
Top off amount 0.5
Volume into fermentor 12
Total: 18.9  
Equipment Profile Used: System Default
 
Notes

Chill to16.7C (62F) and pitch at 0.5M cells/mL/Plato (75M cells)
Ferment for 3 days at 16.7C (62F), 18.3C (65F) for 3 days and then 5 days at 20C (68F).

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  • Last Updated: 2023-03-01 20:25 UTC