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Weissbier

170 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Raymond Shveida
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Monday May 19th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb BSG - Flaked White Wheat5 lb Flaked White Wheat 36 1.6 51.6%
12 oz Briess - Brewers Rye Flakes12 oz Brewers Rye Flakes 32.7 3 7.7%
8 oz Briess - Carapils Malt8 oz Carapils Malt 34.5 1.5 5.2%
2.50 lb American - White Wheat2.5 lb White Wheat 40 2.8 25.8%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.9%
8 oz Cane Sugar8 oz Cane Sugar 46 0 5.2%
4 oz American - Caramel / Crystal 40L4 oz Caramel / Crystal 40L 34 40 2.6%
155 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - German Hallertau1 oz German Hallertau Hops Pellet 2.2 Boil 60 min 8.6 50%
1 oz Yakima Chief Hops - German Hallertau1 oz German Hallertau Hops Pellet 2.2 Boil 15 min 4.27 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.50 tsp magnesium sulfate Water Agt Mash 0 min.
0.50 tsp Gypsum Water Agt Mash 0 min.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
0.50 oz Coriander Seed Spice Boil 15 min.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
6 gal Steeping 122 °F 122 °F 20 min
6 gal Steeping 152 °F 152 °F 60 min
6 gal Steeping 170 °F 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.02 16.1  
Mash volume with grains 4.75 19  
Grain absorption losses -1.15 -4.6  
Remaining sparge water volume (equipment estimates 3.92 g | 15.7 qt) 2.84 11.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.86 27.4
Equipment Profile Used: System Default
"Weissbier" Weizen/Weissbier beer recipe by Raymond Shveida. All Grain, ABV 5.49%, IBU 12.87, SRM 4.94, Fermentables: (Flaked White Wheat, Brewers Rye Flakes, Carapils Malt, White Wheat, Acidulated Malt, Cane Sugar, Caramel / Crystal 40L) Hops: (German Hallertau) Other: (Calcium Chloride (dihydrate), magnesium sulfate, Gypsum, 5.2 pH Stabilizer, Coriander Seed)
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  • Last Updated: 2026-03-09 10:21 UTC