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Hefeweizen

206 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Schaez
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Friday July 14th 2017
1.062
1.016
6.0%
12.3
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb German - Pilsner13 lb Pilsner 38 1.6 50%
8 lb German - Pale Wheat8 lb Pale Wheat 39 1.5 30.8%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 19.2%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau German1.5 oz Hallertau German Hops Pellet 4.3 Boil 60 min 10.89 60%
1 oz Hallertau German1 oz Hallertau German Hops Pellet 4.3 Boil 5 min 1.45 40%
2.50 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 633 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 145 °F 20 min
Temperature -- 154 °F 40 min
Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.34 gal (53.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.34 gal (5.38 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 8.45 33.8  
Mash volume with grains 10.53 42.1  
Grain absorption losses -3.25 -13  
Remaining sparge water volume (equipment estimates 8.39 g | 33.6 qt) 8.05 32.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.34 g | 53.4 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.5 66
Equipment Profile Used: System Default
 
Notes

Notes from Ryan:
"If there’s a lot of pilsner in the recipe then I usually do a 90 min boil to drive off dms. Probably not necessary, but it’s what I was taught.

Step mash was to drive the FG as low as possible. That’s my take on making Hefeweizens better. Single 152 degF would work fine too. "

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  • Last Updated: 2018-08-03 17:27 UTC