Hefeweizen - Beer Recipe - Brewer's Friend

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Hefeweizen

342 calories 33.3 g 740 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 30 minute extended hop boil time
Calories: 342 calories (Per 740ml)
Carbs: 33.3 g (Per 740ml)
Created: Friday December 13th 2019
1.050
1.011
5.0%
11.4
3.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 48.2%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 48.2%
0.15 kg Corn Sugar - Dextrose0.15 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.6%
4.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11.38 100%
20 g / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Temp: 20 °C       CO2 Level: 3.7 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
RO with CaCl only
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 45 °C 45 °C 15 min
Infusion 45 °C 67 °C 45 min
Infusion 67 °C 78 °C 15 min
17 L Sparge -- 78 °C --
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 14
Mash volume with grains 16.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 19.5 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.6 L) 25
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

90 minute boil for pilsen malt..

FERMENT @ 17*c

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  • Last Updated: 2020-06-23 08:34 UTC