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Hefeweizen CRHOPS

163 calories 16.7 g 330 ml
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 18.9 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created Tuesday September 29th 2020
1.053
1.013
5.1%
10.9
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.99 kg Bestmalz - BEST Wheat Malt2.99 kg BEST Wheat Malt 37.7 2.2 65%
0.46 kg Bestmalz - BEST Caramel Pils0.46 kg BEST Caramel Pils 37 2.43 10%
0.92 kg Bestmalz - BEST Pale ale0.92 kg BEST Pale ale 38.1 2.81 20%
0.23 kg Bestmalz - BEST Chit Malt0.23 kg BEST Chit Malt 23 1.4 5%
4.60 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Tradition (Germany)10 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 4.81 33.3%
10 g Hallertau Tradition (Germany)10 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 30 min 3.69 33.3%
10 g Hallertau Tradition (Germany)10 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 15 min 2.39 33.3%
30 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
12 L Temperature 50 °C 15 min
10 L Decoction 68 °C 30 min
8 L Batch Sparge 75 °C 10 min
Starting Mash Thickness: 1.5 L/kg
 
Yeast
Danstar - Munich Classic Wheat Beer Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
"Hefeweizen CRHOPS" Weissbier beer recipe. All Grain, ABV 5.13%, IBU 10.89, SRM 4.3, Fermentables: (BEST Wheat Malt, BEST Caramel Pils, BEST Pale ale, BEST Chit Malt) Hops: (Hallertau Tradition (Germany))
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-20 03:49 UTC
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