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Hefeweizen

232 calories 23.6 g 500 ml
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 35 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 232 calories (Per 500ml)
Carbs: 23.6 g (Per 500ml)
Created: Sunday February 26th 2023
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1.050
1.012
5.0%
10.6
5.0
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0.23
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Canada Malting - WHITE WHEAT MALT5 lb WHITE WHEAT MALT 38.1 3.5 49.4%
5 lb Weyermann - Floor-Malted Bohemian Pilsner5 lb Floor-Malted Bohemian Pilsner 36.3 1.9 49.4%
2 oz German - Melanoidin2 oz Melanoidin $ 1.85 / lb
$ 0.23 		37 25 1.2%
10.12 lbs / $ 0.23
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau2 oz Hallertau Hops Pellet 2 Boil 25 min 10.63 100%
2 oz / $ 0.00
 
Yeast
Escarpment Labs - Uberweizen
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64.4 - 75.2 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
Escarpment Labs - Weizen I
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
64.4 - 75.2 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Prince Rupert, BC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1 gr gypsum
5 gr calcium chloride
3 gr Epsom salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.3 gal Steeping 118 °F 115 °F 10 min
7.3 gal Batch Sparge 152 °F -- 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.57 g | 30.3 qt) 7.52 30.1  
Mash volume with grains (equipment estimates 8.38 g | 33.5 qt) 8.33 33.3  
Grain absorption losses -1.27 -5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.05 g | 24.2 qt) 6 24  
Boil off losses -0.88 -3.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.1 20.4  
Top off amount 0.15 0.6  
Volume into fermentor 5.25 21  
Total: 7.52 30.1
Equipment Profile Used: System Default
 
Notes

Ferrulic rest was a little high at 118 dropping to 116

Added 5.2 mash stabilizer half way through the mash… oops

Co-pitch 2 old escarpment yeast, on expired fall 2024 and march 2025, see what happens, no started, pitched at 22 C

Melanoidin smelled funny

OG 1.050

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  • Last Updated: 2025-09-08 05:24 UTC