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Open Fermented Weissbier

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.04 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Sunday August 3rd 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - White Wheat5 lb White Wheat 40 2.8 55.6%
4 lb Weyermann - Floor-Malted Bohemian Pilsner4 lb Floor-Malted Bohemian Pilsner 36.3 1.9 44.4%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.9 Boil 60 min 10.86 100%
1 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Hefeweizen Ale I OYL-021
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Low
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Reverse Osmosis
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
2.81 gal Strike 165 °F 144 °F 30 min
2.81 gal 144 °F 158 °F 30 min
2.81 gal 158 °F 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.81 11.3  
Mash volume with grains 3.53 14.1  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume 5.6 22.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.04 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.42 33.7
Equipment Profile Used: System Default
 
Notes

Open fermented with lid propped open for 3-4 days

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  • Last Updated: 2025-08-23 22:25 UTC