Basic Hefe (with step mash) - Beer Recipe - Brewer's Friend

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Basic Hefe (with step mash)

155 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Post Boil Size: 5.7 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Sunday April 26th 2020
1.047
1.013
4.5%
13.0
5.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb American - White Wheat5.25 lb American - White Wheat 40 2.8 59.6%
2.25 lb German - Bohemian Pilsner2.25 lb German - Bohemian Pilsner 38 1.9 25.5%
1 lb German - Dark Munich1 lb German - Dark Munich 36 10 11.3%
5 oz German - Melanoidin5 oz Melanoidin 37 25 3.5%
8.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 3.9 Boil 60 min 11.14 75%
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 3.9 Boil 15 min 1.84 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Blackmuse's Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Infusion 113 °F 113 °F 10 min
2qt is the amount of boiling water to help bring temp up Infusion -- 130 °F 15 min
2qt is the amount of boiling water to help bring temp up Infusion -- 144 °F 10 min
2qt is the amount of boiling water to help bring temp up Infusion -- 155 °F 20 min
2qt is the amount of boiling water to help bring temp up Infusion -- 161 °F 20 min
Mash out Temperature -- 172 °F 5 min
5 gal Sparge -- 175 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.75 11  
Mash volume with grains 3.46 13.8  
Grain absorption losses -1.1 -4.4  
Remaining sparge water volume (equipment estimates 6.39 g | 25.5 qt) 5.4 21.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 6.8 27.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.7 22.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.7 g | 22.8 qt) 5.5 22  
Total: 8.15 32.6
Equipment Profile Used: System Default
 
Notes

Schneider-Weiss starts at 63 and lets it rise to 73. I will try to do the same but only let it rise to 72.

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  • Last Updated: 2020-05-09 18:00 UTC