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Hefeweizen

149 calories 14 g 330 ml
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 11.27 liters
Post Boil Size: 10.2 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: HS
No Chill: 5 minute extended hop boil time
Calories: 149 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Tuesday September 23rd 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 kg Weyermann - Pale Wheat1.25 kg Pale Wheat kr 26.00 / kg
kr 32.50 		36 2 54.3%
750 g Weyermann - Pilsner750 g Pilsner kr 18.76 / kg
kr 14.07 		36 1.5 32.6%
250 g Weyermann - Munich Type I250 g Munich Type I 38 6 10.9%
50 g Rice Hulls50 g Rice Hulls kr 55.00 / kg
kr 2.75 		0 0 2.2%
2,300 g / kr 49.32
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Tradition (Germany)10 g Hallertau Tradition (Germany) Hops kr 0.58 / g
kr 5.80 		Pellet 4.1 Boil 15 min 6.63 66.7%
5 g Hallertau Tradition (Germany)5 g Hallertau Tradition (Germany) Hops kr 0.58 / g
kr 2.90 		Pellet 4.1 Boil 45 min 5.21 33.3%
15 g / kr 8.70
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Citric acid kr 365.00 / kg
kr 1.10 		Water Agt Mash 40 min.
0.70 g Calcium Chloride (dihydrate) kr 0.39 / g
kr 0.27 		Water Agt Mash 1 hr.
kr 1.37
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
5 Grams
Cost:
kr 5.36 / g
kr 26.80
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 43 B cells required
kr 26.80 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 116.1 g       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 9 16 60 50 5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Strike 48 °C 44 °C 1 min
Ferulic Acid Rest Infusion 44 °C 44 °C 15 min
Saccharification rest Infusion 44 °C 67 °C 30 min
Decoct 2.5L while leaving the rest at 67°C, then add it back to reach ~78°C Decoction 67 °C 78 °C 20 min
Sparge temperature Temperature 78 °C 78 °C --
3 L Sparge 78 °C 78 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19 L) 14.5
Mash volume with grains (equipment estimates 20.5 L) 16
Grain absorption losses -2.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 11.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 10 L) 10.2
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 10.2 L) 10
Total: 14.5  
Equipment Profile Used: System Default
 
Notes

Optional: Ferment open for the first few days.

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  • Last Updated: 2025-10-23 18:04 UTC