PDJBrewer Hefeweizen - Beer Recipe - Brewer's Friend

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PDJBrewer Hefeweizen

209 calories 22.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 3.25 gallons
Pre Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: PDJBREWER
Calories: 209 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Sunday March 24th 2013
1.063
1.017
6.0%
33.3
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Wheat6 lb Liquid Malt Extract - Wheat 35 3 58.5%
0.50 lb American - Munich - Light 10L0.5 lb Munich - Light 10L 33 10 4.9%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 14.6%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 2.4%
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 19.5%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Leaf/Whole 5.9 Boil 60 min 13.37 44.4%
0.75 oz Nugget0.75 oz Nugget Hops Leaf/Whole 13.8 Boil 30 min 18.03 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 8.3 Boil 5 min 1.88 22.2%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Flour Other Boil 1 min.
0.50 oz Orange Peel Spice Boil 5 min.
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: SUGAR       Amount: 3/4 CUP       CO2 Level: 5.0 g/l
 
Target Water Profile
Bull Run Watershed
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 1 2 10 1 9
Bull Run Water Supply Water is first disinfected with chlorine, entering the
system at about 2 parts per million (ppm). At the end of the disinfection process, sodium hydroxide (NaOH) and ammonium hydroxide (NH4OH) are added to the water. Sodium hydroxide (at a dose of
3.5 to 5.0 ppm) is added to raise the pH slightly(approximately 1 pH unit). This helps prevent corrosion of household plumbing and lowers the amount of lead and copper that can leach into the
water. Ammonium hydroxide (aqueous ammonia) is added (at a dose of about 0.35 ppm as NH3-N) to form a long-lasting chloramine disinfectant residual.
Chlorine and ammonia are used in a ratio by weight of approximately 4.9 to 1.ply
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.31 qt Grains Decoction -- 158 °F 0.45 min
1 qt Grains Fly Sparge -- 150 °F 0.3 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Batch size mode 'kettle' requires full wort boil. Increase boil size to be greater than batch size.    
Water added to kettle 3.52 14.1  
Mash volume with grains 3.86 15.4  
Grain absorption losses (steep / mash) -0.53 -2.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 3.25 13  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 1.67 g | 6.7 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 3.52 14.1
Equipment Profile Used: System Default
"PDJBrewer Hefeweizen" Weizen/Weissbier beer recipe by PDJBREWER. Partial Mash, ABV 5.99%, IBU 33.28, SRM 6.17, Fermentables: (Liquid Malt Extract - Wheat, Munich - Light 10L, Flaked Wheat, Caramel / Crystal 40L, Pale 2-Row) Hops: (Willamette, Nugget, Cascade) Other: (Flour, Orange Peel)
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  • Last Updated: 2013-11-09 19:33 UTC