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NEW Beez Squeeze - Hefeweizen

198.59 calories 20.54 g 12 oz
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: 1.056 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Saturday August 1st 2020
1.060
1.015
6.09%
20.73
4.43
5.82
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Briess - Wheat Malt, White20 lb Wheat Malt, White 39.1 2.5 48.8%
15 lb American - Pilsner15 lb Pilsner 37 1.8 36.6%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 4.9%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 4.9%
2 lb Briess - Rice Hulls2 lb Rice Hulls 0 0 4.9%
41 lb / 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 9.56 34.5%
1.80 oz Tettnanger1.8 oz Tettnanger Hops Pellet 2.2 Boil 60 min 4.3 31%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 6.1 Boil 60 min 6.63 17.2%
1 oz Saaz1 oz Saaz Hops Pellet 3 Whirlpool 15 min 0.25 17.2%
5.8 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
13.5 gal Infusion 143 °F 60 min
15 gal Sparge 170 °F 45 min
Starting Mash Thickness: 1.33 qt/lb
 
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 Acetic acid Water Agt 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) 1953 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
 
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

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-08-01 20:40 UTC
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