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Hefeweizen

178 calories 18.1 g 12 oz
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created Tuesday June 9th 2015
1.054
1.013
5.4%
20.91
3.67
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 48%
6 lb American - Wheat6 lb Wheat 38 1.8 48%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4%
12.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 4.3 Boil 60 min 16.33 50%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 4.3 Boil 10 min 2.96 25%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 4.3 Boil 5 min 1.63 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18 qt Infusion 152 °F 60 min
Mash Out Temperature 168 °F 20 min
Batch Sparge Sparge 168 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 20 min.
1.50 tsp Calcium Chloride Water Agt Mash 1 hr.
1 oz Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 208 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 Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.89 35.6  
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume 4.2 16.8  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses -0.08 -0.3  
Amount going into fermentor 5.5 22  
Total: 8.89 35.6
 
Notes

Ferment at 68F until high krausen then let free rise in a bath of air temp water.

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  • Last Updated: 2016-09-18 16:31 UTC