Blood Orange Hefeweizen - Beer Recipe - Brewer's Friend

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Blood Orange Hefeweizen

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (ending kettle)
Rating:
2.00 (1 Review)

Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday February 18th 2015
1.052
1.013
5.1%
15.0
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - White Wheat10 lb White Wheat 40 2.8 50%
8.50 lb German - Pilsner8.5 lb Pilsner 38 1.6 42.5%
1.50 lb German - Munich Light1.5 lb Munich Light 37 6 7.5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittlefruh2 oz Hallertau Mittlefruh Hops Pellet 2.7 Boil 60 min 9.11 50%
2 oz Saaz (Czech)2 oz Saaz (Czech) Hops Pellet 2.9 Boil 20 min 5.93 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 5 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 438 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash water additions assuming RO water is used:
Gypsum : 5.5 g
Epsom Salt : 2 g
Table Salt : 1 g
Calcium Chloride : 9 g

Sparge water additions:
85% Phosphoric : 0.57 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.4 gal (57.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.4 gal (9.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume 9.75 39  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.4 g | 57.6 qt) 14.5 58  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 12.1 g | 48.4 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 17.25 69
Equipment Profile Used: System Default
 
Notes

For each 5 gallon fermenter :
Peel 4 medium sized blood oranges and separate sections of fruit. Cut the fruit sections into small pieces. Use a zester and zest one orange. Heat the fruit and zest in enough water to cover to 160F and then turn off heat. Let the fruit steep as it cools. Cool the wort and steeping fruit to 70-75F and add to fermenter.

Ferment for about 10 days at 72F.

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  • Last Updated: 2015-02-23 15:03 UTC