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Hefeweizen

160 calories 18.7 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: 7.65 gallons
Post Boil Size: 6.46 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Stephen Goadhouse
Hop Utilization: 98%
Calories: 160 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Tuesday July 8th 2025
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1.048
1.015
4.3%
12.0
4.1
5.5
12.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb US - Virginia Pils5 lb Virginia Pils $ 2.50 / lb
$ 12.50 		37 1.75 41.7%
7 lb US - White Wheat7 lb White Wheat 35 2.5 58.3%
12 lbs / $ 12.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 2 Boil 60 min 10.14 50%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 2 Whirlpool 15 min 1.87 50%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
0.75 g Brewtan B Other Mash 80 min.
1.25 ml Glucabuster Water Agt Mash 77 min.
3 g Ascorbic Acid Water Agt Mash 76 min.
2 g Brewtan B Other Boil 15 min.
1 each Servomyces Other Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
1 ml ALDC Other Primary 0 min.
 
Yeast
Imperial Yeast - G01 Stefon
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
63 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Apt. Brewer Czech Dark Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 3 0 50 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Ferulic Acid Rest Strike 117 °F 113 °F 15 min
Protein Rest Temperature -- 131 °F 10 min
33-40% thick mash Decoction -- 158 °F 20 min
Boil Gently Decoction -- 212 °F 10 min
Hold while Decocting Temperature -- 147 °F --
Combine for Alpha Temperature -- 158 °F 10 min
Mash Out Temperature -- 168 °F 10 min
1.4 gal Sparge -- 168 °F --
Starting Mash Thickness: 2.15 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.15 qt/lb 6.45 25.8  
Mash volume with grains 7.41 29.6  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.41 g | 13.7 qt) 2.95 11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.11 g | 32.5 qt) 7.65 30.6  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 6.06 g | 24.2 qt) 6.46 25.8  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.4 g | 25.6 qt) 6 24  
Total: 9.4 37.6
Equipment Profile Used: System Default
 
Notes

Add late addition hops at flame-out and whirlpool up to 15 min to sanitize hoses before transferring hot into open fermenter to sanitize it. Still would be good to spray fermenter with sanitizer first.

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  • Last Updated: 2025-07-12 22:58 UTC