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Basic Weissbier

Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 82%
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)

Created: Friday October 23rd 2020

Three Weiss Men

by Rothrock Brewing Company

OG: 1.053 FG: 1.015 ABV: 5.0% IBU: 10

Dead Simple Hefeweizen

by Maltose Falcons

OG: 1.049 FG: 1.011 ABV: 4.9% IBU: 11

Split batch Heffe

by Forwood Brewing

OG: 1.050 FG: 1.012 ABV: 5.0% IBU: 13

Original Gravity:

1.055

Final Gravity:

1.013

ABV (alternate):

5.7%

IBU (tinseth):

12.0

SRM (morey):

3.7

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.25 lb	German - Wheat Malt6.25 lb Wheat Malt	37	2	55.6%
4 lb	German - Pilsner4 lb Pilsner	38	1.6	35.6%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	8.9%
11.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
26 g	Hallertau Hersbrucker26 g Hallertau Hersbrucker Hops		Pellet	4	Boil	60 min	12	100%
26 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
26 g	Hallertau Hersbrucker (Pellet)		12	100%
26 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.75 gal	Ferulic acid rest	Strike	120 °F	113 °F	15 min
	Protein rest	Temperature	113 °F	147 °F	10 min
	Heat mash to 147 degrees. Kesselmaische decoction: Pull thick mash, raise to 158 degrees, hold for 20 minutes, then boil 10 minutes. Return decoction to mash,target temperature 158 degrees. Hold 10 minutes	Decoction	147 °F	168 °F	15 min
	Raise temp to 170 degrees, hold for 15 mins, recirculating constantly.	Temperature	158 °F	170 °F	15 min
4.75 gal		Batch Sparge	168 °F	170 °F	15 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	10 min.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3.50 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
2 g	Magnesium Chloride	Water Agt	Mash	1 hr.
4.60 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	64 - 75 °F	Starter:	No
Fermentation Temp:	62 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.17 psi Temp: 34 °F CO₂ Level: 2.7 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Alternate yeast WLP 300
Pitch temp < 62 (pref. 57).

Last Updated and Sharing

373

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Public: Yup, Shared
Last Updated: 2020-10-24 01:49 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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