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Hefeweizen

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 80 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.24 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 97%
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Sunday January 19th 2025
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1.052
1.014
4.9%
12.7
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Canada Malting - WHITE WHEAT MALT8 lb WHITE WHEAT MALT 38.1 3.5 59.3%
5.25 lb Franco-Belges - Pilsen Malt5.25 lb Pilsen Malt 39 1.7 38.9%
0.25 lb Bestmalz - BEST Munich0.25 lb BEST Munich 37 6.3 1.9%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 60 min 12.67 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Yeast Nutrient Fining Boil 10 min.
1.84 g Gypsum Water Agt Mash 90 min.
1.71 g Calcium Chloride (anhydrous) Water Agt Mash 90 min.
1.38 g Epsom Salt Water Agt Mash 90 min.
0.28 g Canning Salt Water Agt Mash 90 min.
2 ml Lactic acid Water Agt Mash 90 min.
1.51 g Gypsum Water Agt Sparge 30 min.
1.40 g Calcium Chloride (anhydrous) Water Agt Sparge 30 min.
1.13 g Epsom Salt Water Agt Sparge 30 min.
0.23 g Canning Salt Water Agt Sparge 30 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.6 psi       Temp: 32 °F       CO2 Level: 4.04 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
5 gal Rest 1 Strike 112 °F 112 °F 20 min
Rest 2 Strike 140 °F 140 °F 40 min
Rest 3 Strike 156 °F 156 °F 30 min
4.5 gal Fly Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.91 g | 19.7 qt) 4.12 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.04 g | 32.2 qt) 7.24 29  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 9.18 36.7
Equipment Profile Used: System Default
 
Notes

Add more than normal amount of Rice Hulls!

No Whirl flock

Barely under pitch yeast

MASH SCHEDULE
112 for 20 min

  • remove 1.5 gallons and boil for 10-15 min while increasing mash to:
    140 for 40 min
  • remove another 1.5 gallons and boil for 10-15 min while increasing mash temp to:
    156 for 30 min
    -then sparge and increase to boil temp

    Fermentation Schedule
    Day:
    1- open fermentation - 65 degrees
    2- add airlock - 66
    3 - 67
    4 - 68
    5 - 69
    6- 70
    7- 71
    8 - 72
    day 9 - cold crash to 33
    day 10 - Keg
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  • Last Updated: 2025-03-04 19:59 UTC