Hefeweizen - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Hefeweizen

12068 calories 1337.7 g 16 L
brewer logo
Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 22.84 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Source: David Russell
Calories: 12068 calories (Per 16L)
Carbs: 1337.7 g (Per 16L)
Created: Tuesday April 15th 2025
1.080
1.023
7.6%
20.4
7.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Crisp Malting - Pale Wheat Malt3.6 kg Pale Wheat Malt 38.7 2 58.5%
1.40 kg Crisp Malting - Munich Malt1.4 kg Munich Malt 37 10 22.8%
1 kg Crisp Malting - German Pilsen1 kg German Pilsen 36.8 2 16.3%
0.15 kg Flaked Corn0.15 kg Flaked Corn 40 0.5 2.4%
6.15 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Magnum4 g Magnum Hops Pellet 15 Boil 60 min 8.2 12.1%
7 g Saaz7 g Saaz Hops Pellet 3.5 Boil 60 min 3.35 21.2%
4 g Magnum4 g Magnum Hops Pellet 15 Boil 30 min 6.3 12.1%
7 g Saaz7 g Saaz Hops Pellet 3.5 Boil 30 min 2.57 21.2%
4 g Magnum4 g Magnum Hops Pellet 15 Boil 0 min 12.1%
7 g Saaz7 g Saaz Hops Pellet 3.5 Boil 0 min 21.2%
33 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Bitter Orange Peel Flavor Boil 20 min.
 
Yeast
Mangrove Jack - Bavarian Wheat Yeast M20
Amount:
10 Grams
Cost:
Attenuation (custom):
70%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 164 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 237.5 g       Temp: 20 °C       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
23 L Temperature 66 °C 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29.9 L) 29.9
Mash volume with grains (equipment estimates 34 L) 33.9
Grain absorption losses -6.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.9 L) 22.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 17
Volume into fermentor 17
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

Brew No.59

Rate: 0/10

ABV: 0%
Yeast: Mangrove Jack’s Yeast M20
Attenuation: 70 – 75%
My attenuation: 0%
Aroma: Vanilla and Banana
Recipe IBU: 10
My IBU:

Recipe: OG: 1049 FG: 1012 ABV: 4.9%
Achieved: OG: 1000 FG: 1000 ABV: 0%

Brewers friend website calculated:
OG 1069 FG 1017 ABV 6.76 IBU 20

Notes:
– Ferment 22-24ºC for banana.
– Ferment 19-20ºC for cloves
_ Start at 19 then ramp up to 22 after 48 hours.

– Based only on MM recipe.
– Added extra 30% extra malt
– Used Magnum rather than Tettnang as use ups hops in fridge
– Added orange

Do again: N/A

__________________________

Take yeast out of fridge

ChemSan Sanitiser 80ML – 40Lt
Water to Mash kettle – 17Lt
Water to Sparge Kettle – 17Lt
Both – Camden tablet – 1/2 - leave for 20 mins in water
Both – Lactic Acid 10ml each
Mash only – Calcium Chloride Flakes & Calcium Sulphate–1.5g each

Mash 66ºC – 60 mins
Mash out – 77ºC – Takes 10 minutes to work

Use extra Saaz in freezer (kit gave 5g per addition of Saaz)
60mins – 7g Saaz and 4g Magnum
45mins –7g Saaz and 4g Magnum
20mins – Proflac
20mins – 20g Orange
0mins – 7g Saaz and 4g Magnum

Yeast ferment – 19ºC 3 days – 22ºC 7 days (18ºC - 30ºC is allowed)

90g sugar – 180ml water

Last Updated and Sharing
 
22
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-04-16 10:59 UTC