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German Hefeweizen

177 calories 15.8 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: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: KowNeil
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Monday April 20th 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Wheat Malt6.5 lb Wheat Malt 37 2 49.1%
4.50 lb German - Floor-Malted Bohemian Pilsner4.5 lb Floor-Malted Bohemian Pilsner 38 1.8 34%
4 oz German - Melanoidin4 oz Melanoidin 37 25 1.9%
2 lb Rice Hulls2 lb Rice Hulls 0 0 15.1%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Leaf/Whole 4.5 Boil 60 min 15.21 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2 ml Phosphoric acid Water Agt Mash 1 hr.
0 each Whirlfloc Other Other 0 min.
0 each Yeast Nutrients Other Other 0 min.
5 g Ascorbic Acid Water Agt Kegging 0 min.
5 g Corn Sugar Other Bottling 0 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
Imperial Yeast - G01 Stefon
Amount:
1 Liters
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
63 - 73 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
Fermentis - SafAle W-68
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
64 - 79 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
Omega Yeast Labs - Hefeweizen Ale I OYL-021
Amount:
1 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
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:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Liters
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 10.3 oz       Temp: 68 °F       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
42 3 13 68 50 0
Start out with 8 gallons of RO water.
Bring 10 quarts to boil at gas burner.
Add boiling water to step up to 146 F from 113 F.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.14 gal Acid Rest Strike 165 °F 113 °F 10 min
9.6 qt Beta Rest Infusion 113 °F 146 °F 30 min
Alpha Rest Temperature 146 °F 158 °F 30 min
Mash Out Temperature 158 °F 170 °F 10 min
6 qt Sparge Fly Sparge 170 °F 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.14 16.6  
Mash volume with grains 5.2 20.8  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume 4.81 19.2  
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 5.5 22  
Going into fermentor 5.5 22  
Total: 8.95 35.8
Equipment Profile Used: System Default
 
Notes

Grind wheat and barley separately.
Add rice hulls to mash tun first.
You can add enzymes to mash.

Do not use whrilfloc or yeast nutrient.
Ferment at 66 F for 3-4 days without air lock.
Add air lock and ramp up to 72 F over next 10 days.
Rack into keg and add ascorbic acid.
Add 10 grams of 50/50 syrup to each 14 oz bottle.
Use beer gun to fill each bottle, then cap.
Let sit for 2 weeks at 75 F; drink after 4 weeks.

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  • Last Updated: 2026-04-22 02:24 UTC