Brewer's Friend

Print

Hefeweizen

167 calories 16.1 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 230 liters (fermentor volume)
Pre Boil Size: 230 liters
Post Boil Size: 230 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Wednesday January 7th 2026
1.051
1.011
5.3%
11.0
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30,000 g Weyermann - Pale Wheat30000 g Pale Wheat 36 2 60%
17,000 g Crisp Malting - Europils Malt17000 g Europils Malt 37.5 1.87 34%
3,000 g Weyermann - Caramunich Type 13000 g Caramunich Type 1 33.5 35 6%
50,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
250 g Hallertau Mittelfruh250 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 90 min 10.99 100%
250 g / $ 0.00
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
130 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 1016 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
182.5 L Infusion 73 °C 67 °C 60 min
Temperature -- -- --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 239.8 L. Suggest reducing initial water volume to 45.4 L and adding 194.4 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 215.5 L. Suggest reducing strike water volume to 12.4 L and adding 170.1 L sparge/top-off. 182.5
Strike water volume at mash thickness of 3.7 L/kg 182.5
Mash volume with grains 215.5
Grain absorption losses -50
Remaining sparge water volume (equipment estimates 108.2 L) 98.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 239.8 L) 230
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil Volume 230
Going into fermentor 230
Total: 280.9  
Equipment Profile Used: System Default
 
Notes

Calcium: 50 ppm
Sodium: 5 ppm
Sulfates: 55 ppm
Chloride: 60 ppm

Step mash:

Fereulic rest 43c 20min
64c 40min
74c 30min


mash out at 76c

Last Updated and Sharing
 
117
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-01-09 07:53 UTC