Bavarian Hefeweizen (Traditional) - Beer Recipe - Brewer's Friend

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Bavarian Hefeweizen (Traditional)

156 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.1 liters
Post Boil Size: 23.1 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Friday October 19th 2018
1.051
1.012
5.1%
12.2
3.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 50%
2.50 kg German - Wheat Malt2.5 kg Wheat Malt 37 2 50%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Domestic Hallertau20 g Domestic Hallertau Hops Pellet 3.9 Boil 60 min 10.45 66.7%
10 g Domestic Hallertau10 g Domestic Hallertau Hops Pellet 3.9 Whirlpool at 75 °C 0 min 1.7 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
56.59 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 290 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L acid rest Temperature -- 43 °C 20 min
saccharification rest Temperature -- 65 °C 50 min
19.1 L Sparge -- 76 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 22.6 L) 20
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 29.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23.1 L) 23.1
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.1 L) 23
Total: 35  
Equipment Profile Used: System Default
 
Notes

Mill the grains and dough-in targeting a mash ratio of about 3:1. If you have the ability to do a step mash, start with a rest at 43 °C for 20 minutes and then raise to a temperature of 67 °C until conversion is complete. With a recirculating mash system raise the temperature to mash out at 76 °C. Sparge slowly with 77 °C water, collecting wort until the pre-boil kettle volume is around 29 L and the gravity is 1.038.

The total wort boil time is 90 minutes, which helps reduce the S-Methyl Methiomine (SMM) present in the lightly kilned pilsner malt and results in less Dimethyl sulfide (DMS) in the finished beer. Add the bittering hops with 60 minutes remaining in the boil. I skip using kettle finings in this beer, unless making a kristallweizen. Chill the wort rapidly to 17 °C (62 °F), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. The proper pitch rate is 1.7 packages of fresh liquid yeast or 1 package of liquid yeast in a 1.3-liter starter.

Ferment at 17 °C (62 °F) until the beer attenuates fully. With healthy yeast, fermentation should be complete in a week, but do not rush it. The cooler than average ale fermentation temperature can extend the time it takes for complete attenuation. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 to 3 volumes.

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  • Last Updated: 2020-10-30 07:12 UTC