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Hefeweize

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Quentin ST. Brewery
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Saturday March 14th 2015
1.051
1.013
4.9%
13.3
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.03 lb German - Wheat Malt5.03 lb Wheat Malt 37 2 45.5%
5.03 lb American - Pale 2-Row5.03 lb Pale 2-Row 37 1.8 45.5%
1 lb Rice Hulls1 lb Rice Hulls 0 0 9%
11.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hellertau1.5 oz Hellertau Hops Plug 2.5 Boil 60 min 12.55 60%
1 oz Hellertau1 oz Hellertau Hops Plug 2.5 Boil 2 min 0.71 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Water Agt Boil 10 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Aurora, Colorado 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 12 46 47 65 145
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Temperature -- 152 °F 45 min
5.5 gal Sparge -- 165 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.84 19.4  
Mash volume with grains 5.72 22.9  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.64 g | 18.6 qt) 3.29 13.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

put 5.03 Lb wheat malt, 5.03 lb. pale malt, 1 lb. rice hulls in 4 gallons of 165 F water for 152F
Spurge with 5.5 gallons of 178F water to get 165F for 10 min.
boil for 90 min, hops at 60 and 2 min.
Cool down, put in fermenter, Aerate, pitch yeast.
Ferment at 66F for 1 week, secondary 2 weeks, or just Primary for 3 weeks.
Keg

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  • Last Updated: 2015-03-14 02:42 UTC