The Drunken German Hefe - Beer Recipe - Brewer's Friend

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The Drunken German Hefe

167 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.04 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Mark Smagner
Rating:
5.00 (1 Review)

Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Friday February 24th 2023
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31.64
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Briess - Wheat Malt, White6.5 lb Wheat Malt, White $ 2.18 / lb
$ 14.17 		39.1 2.5 61.9%
3.50 lb Weyermann - Pilsner3.5 lb Pilsner $ 2.39 / lb
$ 8.37 		36 1.5 33.3%
0.50 lb Weyermann - Vienna Malt0.5 lb Vienna Malt $ 3.05 / lb
$ 1.53 		37 3.5 4.8%
10.50 lbs / $ 24.06
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz German Hallertau (3.4 AA)0.5 oz German Hallertau (3.4 AA) Hops $ 2.59 / oz
$ 1.30 		Pellet 3.4 Boil at 212 °F 30 min 4.95 50%
0.50 oz German Hallertau (3.4 AA)0.5 oz German Hallertau (3.4 AA) Hops $ 2.59 / oz
$ 1.30 		Pellet 3.4 Boil at 212 °F 60 min 6.45 50%
1 oz / $ 2.59
 
Other Ingredients
Amount Name Cost Type Use Time
10 each Clove Spice Boil 30 min.
4 oz Dried Banana Spice Boil 30 min.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
$ 4.99 / each
$ 4.99
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 4.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 8.3 oz       Temp: 69 °F       CO2 Level: 3.58 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
4.5 gal Strike 162 °F 148 °F 60 min
3 gal Sparge 164 °F 164 °F 45 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.59 18.4  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume 4.01 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.04 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.6 34.4
Equipment Profile Used: System Default
 
Notes

First Batch:
OG 1.040
FG 1.004
ABV% 4.73
8.3 oz Table Sugar for Priming

Second Batch:
Pre-Boil Gravity 1.030
OG 1.042
FG 1.006
ABV% 4.73
8.3 oz Table Sugar for Priming

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  • Last Updated: 2024-06-07 20:35 UTC