Brewer's Friend

Print

Weissbier 25

162 calories 17.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 6.4 gallons (ending kettle volume)
Pre Boil Size: 7.2 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Facciola Brewing
Calories: 162 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Saturday April 5th 2025
Similar Recipes

Wyeast 3068 hefe

by BigDaddy84

OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 12

Banana Hefeweizen

OG: 1.054 FG: 1.013 ABV: 5.4% IBU: 13

Franziskaner Weissbier

OG: 1.053 FG: 1.018 ABV: 4.6% IBU: 14

1.049
1.013
4.7%
12.8
3.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Pale Wheat7 lb Pale Wheat 36 2 56%
5 lb Weyermann - Floor-Malted Bohemian Pilsner5 lb Floor-Malted Bohemian Pilsner 36.3 1.9 40%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Hallertau Blanc0.3 oz Hallertau Blanc Hops Pellet 10 Boil 60 min 10.82 60%
0.20 oz Hallertau Blanc0.2 oz Hallertau Blanc Hops Pellet 10 Boil 15 min 1.93 40%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g CaCl2 (add salts at protein rest) Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
2 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
1 each Yeast nutrient Other Boil 10 min.
4 ml Lactic Acid at protein rest Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
59 - 86 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 221 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Ferulic acid. 123*F, pH 5.7-6.0 Infusion -- 112 °F 30 min
Add salts & Adjust pH to 5.2 (protein rest) Temperature -- 125 °F 5 min
6 qt Maltose. Infusion -- 145 °F 40 min
4 qt Saccharification. Temperature -- 161 °F 30 min
Lauter 4.5G Temperature -- 170 °F 5 min
2.7 gal Strike 178*F Batch Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.12 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.12 qt/lb 3.5 14  
Mash volume with grains 4.5 18  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume 5.51 22.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.67 g | 34.7 qt) 7.2 28.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 4.93 g | 19.7 qt) 6.4 25.6  
Estimated amount in fermentor 6.4 25.6  
Total: 9.01 36.1
Equipment Profile Used: System Default
 
Notes

Skip using kettle finings in this beer
Long Acid rest for more flavor.
Check pH
Do a protein rest
Do a single decoction?

Last Updated and Sharing
 
502
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-04-06 15:52 UTC