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Hefeweizen

135 calories 13.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14.03 gallons
Post Boil Size: 12.13 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 55% (brew house)
Hop Utilization: 98%
Calories: 135 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Sunday September 24th 2023
1.041
1.010
4.1%
15.6
3.7
5.7
50.76
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Avangard - Pilsner10 lb Pilsner $ 1.27 / lb
$ 12.73 		37.3 1.7 45.5%
12 lb Briess - Red Wheat Raw12 lb Red Wheat Raw $ 1.99 / lb
$ 23.88 		36.8 2 54.5%
22 lbs / $ 36.61
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Hallertau Blanc0.8 oz Hallertau Blanc Hops $ 2.49 / oz
$ 1.99 		Pellet 10.1 Boil 60 min 15.62 100%
0.80 oz / $ 1.99
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk $ 0.50 / oz
$ 0.04 		Water Agt Mash 1 hr.
10 g Calcium Chloride (anhydrous) $ 1.00 / oz
$ 0.35 		Water Agt Mash 1 hr.
1 g Epsom Salt $ 1.00 / oz
$ 0.04 		Water Agt Mash 1 hr.
9 g Gypsum $ 0.75 / oz
$ 0.24 		Water Agt Mash 1 hr.
6 g Baking Soda $ 0.99 / lb
$ 0.01 		Water Agt Mash 1 hr.
$ 0.67
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
$ 11.49 / each
$ 11.49
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
71 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 11.49 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 gal Acid rest Temperature 110 °F 110 °F 20 min
Temp step 152 °F 152 °F 45 min
Mash out 168 °F 169 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.28 gal (53.12 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.28 gal (5.12 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.79 gal (75.16 qt). Suggest reducing initial strike volume to 10.24 gal (40.96 qt) and adding 6.79 gal (27.16 qt) sparge/top-off. 17.03 68.1  
Strike water volume (equipment estimates 16.28 g | 65.1 qt) 17.03 68.1  
Mash volume with grains (equipment estimates 18.04 g | 72.2 qt) 18.79 75.2  
Grain absorption losses -2.75 -11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.28 g | 53.1 qt) 14.03 56.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.13 48.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 12.13 g | 48.5 qt) 11 44  
Total: 17.03 68.1
Equipment Profile Used: System Default
 
Notes

I can’t quite put my finger on what went wrong during brew day. I was expecting a BHE of 69% or higher but ended up closer to 54%. This was my first time doing the Ferric acid rest at 110°. I did add the water salts before doughing in. Once recirculating at 150° for several minutes, I then checked PH and added a teaspoon of lactic acid. Upon rechecking the PH I realized I can no longer trust the ph meter, even after calibrating on brew day. For what it’s worth I got an initial reading of 5.5 then I got higher reading even after the one teaspoon of lactic acid. I did keep the element at only 50% but the boil didn’t seem too weak. I ended up at roughly 13 gallon post boil so I must not have had any where near the boil off I would expect.

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  • Last Updated: 2023-09-25 02:53 UTC