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The Beez Squeeze - Hefeweizen

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 17.5 gallons (fermentor volume)
Pre Boil Size: 18.5 gallons
Post Boil Size: 17.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Tuesday January 22nd 2019
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OG: 1.044 FG: 1.007 ABV: 4.9% IBU: 15

1.058
1.014
5.9%
20.9
4.8
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb Briess - Wheat Malt, White25 lb Wheat Malt, White 39.1 2.5 59.5%
10 lb Finland - Pale Ale Malt10 lb Pale Ale Malt 36 2 23.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 4.8%
2 lb German - Rye2 lb Rye 38 3.5 4.8%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 3.6%
1.50 lb American - Rice Hulls1.5 lb Rice Hulls 0 0 3.6%
42 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 4.4 Boil at 212 °F 60 min 9.64 34.5%
1.80 oz Tettnanger1.8 oz Tettnanger Hops Pellet 2.2 Boil 60 min 4.34 31%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 6.1 Boil 60 min 6.69 17.2%
1 oz Saaz1 oz Saaz Hops Pellet 3 Whirlpool 15 min 0.25 17.2%
5.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Citric acid Water Agt Mash 1 hr.
10 g Epsom Salt Water Agt Mash 1 hr.
5.60 g Slaked Lime Water Agt Mash 1 hr.
12 g Table Salt Water Agt Mash 1 hr.
1 tbsp yeast nutrient Other Boil 10 min.
1.50 each Whirlfloc - Crushed Fining Boil 1 min.
7 g Whole Coriander seeds Spice Boil 0 min.
3.30 oz Blood Orange Zest - Sweet Flavor Boil 0 min.
10 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1891 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51.5 14.9 63.6 104.4 43.3 77.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 gal Infusion 156 °F 143 °F 60 min
15 gal Sparge 185 °F 170 °F 45 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 63 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.18 gal (76.72 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.18 gal (28.72 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.33 gal (69.3 qt). Suggest reducing strike water volume to 8.64 gal (34.56 qt) and adding 5.33 gal (21.3 qt) sparge/top-off. 13.97 55.9  
Strike water volume at mash thickness of 1.33 qt/lb 13.97 55.9  
Mash volume with grains (equipment estimates 17.29 g | 69.2 qt) 17.33 69.3  
Grain absorption losses -5.25 -21  
Remaining sparge water volume (equipment estimates 10.72 g | 42.9 qt) 10.04 40.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.18 g | 76.7 qt) 18.5 74  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume 17.5 70  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Going into fermentor 17.5 70  
Total: 24 96
Equipment Profile Used: System Default
 
Notes

Possibly start fermenting at 64 and slowly raise to 71?

Make a yeast starter. I made a 5L starter with the smack pack. Chilled then decanted off the spent wort. Made a new 10L starter and added that new wort to the previous 5L starter. After another 24hrs I chilled the 10L starter and let it crash till brew day. Then I decanted off about 2/3rds of the 10L starter and pitched about 1L of yeast alone with the remaining wort. It went from 1.058 to 1.016 in two days. After 5 days I start to cold crash when gravity was about 1.012-1.013

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  • Last Updated: 2020-02-17 20:53 UTC