Joe's Hefeweizen - Beer Recipe - Brewer's Friend

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Joe's Hefeweizen

169 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.54 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Tuesday June 13th 2023
1.051
1.014
4.9%
15.0
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Wheat4.5 lb Wheat 38 1.8 60%
3 lb German - Pilsner3 lb Pilsner 38 1.6 40%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewmaster - Czech Saaz1 oz Czech Saaz Hops Pellet 2.8 Boil 60 min 14.95 100%
1 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 67 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 7.1 oz       Temp: 68 °F       CO2 Level: 4 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
3 gal Ferulic acid rest Strike 119 °F 113 °F 10 min
1.5 qt Protein rest Infusion 212 °F 122 °F 15 min
(Decoct ~4 quarts) Beta amylase rest. Cacluate decoction volume from notes below Decoction -- 145 °F 20 min
(Decoct ~3 quarts) Alpha amylase rest Decoction -- 158 °F 30 min
(Decoct 3-3.5 quarts) Mashout Decoction -- 170 °F 10 min
2 gal Batch Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.81 11.3  
Mash volume with grains 3.41 13.7  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume 3.92 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 5.54 22.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 6.73 26.9
Equipment Profile Used: System Default
 
Notes

Decoction:
(Common formula found on several brewing sites and forums)

Decoction volume =
(Tot. mash vol * [targ. temp - start temp]) / (212°F - start temp)

(Due to drops in temp while the mash sits, plan to add a little extra each time.)


Hops:
Saaz are what I have on hand. Hallertau or other German variety would be more appropriate.


Fermentation:
Open fermentation in 5-Gal bucket to start, then transfer to carboy.


Reference:
Hieronymus, Stan. "Traditional Hefeweizen: Worth the Trouble?" Craft Beer and Brewing. August 25, 2017. Accessed online June 14, 2023. https://beerandbrewing.com/traditional-hefeweizen-worth-the-trouble/.

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  • Last Updated: 2023-06-14 16:34 UTC