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Hefeweizen V 2.0

Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17.48 gallons
Post Boil Size: 15.23 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 260 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)

Created: Monday November 9th 2020

Original Gravity:

1.078

Final Gravity:

1.020

ABV (standard):

7.5%

IBU (tinseth):

18.9

SRM (morey):

6.1

Mash pH

5.4

Cost $

n/a

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Brew Log History

Target 75°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	Finland - Pilsner Malt15 lb Pilsner Malt	37	2	37.5%
10 lb	Finland - Wheat Malt10 lb Wheat Malt	38	2	25%
2.50 lb	United Kingdom - Golden Naked Oats2.5 lb Golden Naked Oats	33	10	6.3%
2.50 lb	Finland - Vienna Malt2.5 lb Vienna Malt	36	3	6.3%
10 lb	Great Western - White Wheat10 lb White Wheat	37	3.5	25%
40 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
56 g	Hallertau Mittelfruh (3.75 AA)	Pellet	3.2	Boil	75 min	7.13	32.6%
56 g	Hallertau Mittelfruh (3.75 AA)	Pellet	4	Boil	75 min	8.91	32.6%
30 g	Hallertau Mittelfruh (3.75 AA)	Pellet	4	Boil	15 min	2.27	17.4%
30 g	Hallertau Mittelfruh (3.75 AA)	Pellet	4	Boil	3 min	0.57	17.4%
172 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
56 g	Hallertau Mittelfruh (3.75 AA) (Pellet)	7.13	32.6%
116 g	Hallertau Mittelfruh (3.75 AA) (Pellet)	11.75	67.4%
172 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13 gal	111 F H20 to reach target	Strike	120 °F	115 °F	40 min
2 gal	210F H20 to raise to next target	Infusion	210 °F	125 °F	40 min
2 gal	210F H20 to raise to next target + HEAT	Infusion	210 °F	145 °F	10 min
2 gal	210F H20 to raise to next target + HEAT	Infusion	210 °F	155 °F	40 min
1 gal	210F H20 to raise to next target + HEAT	Infusion	210 °F	165 °F	15 min
2 gal	210F H20 to raise to next target + HEAT	Sparge	170 °F	168 °F	15 min
Starting Mash Thickness: 1.3 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
14 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
7 g	Gypsum	Water Agt	Mash	1 hr.
33.13 ml	Phosphoric acid	Water Agt	Mash	1 hr.
2 g	Table Salt	Water Agt	Mash	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:	75 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 804 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 13.2 oz Temp: 68 °F CO₂ Level: 3 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

So The wort was divided into three carboys, one 30 liter carboy which was fermented with Wyeast 3068, one 20 liter carboy was fermented with Munich Dry Yeast , and one 20 liter carboy was fermented with Kveik Framgarden. All vessels were maintained d

While I believe the character of the 3068 was quite true to style and quite good, I preferred the Munich as it was a bit less expressive on the, esters and more approachable.

The Framgarden was of a different character with Tangerine and delicate melon notes, and like the Munich More approachable.

My sensory panel consists of people who enjoy drinking beer, but which have no interest in making it. Brutal honesty on matters of beer and life is a hallmark of the sensory panel members. Hands down they all preferred the Framgarden fermented Hefeweizen

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-11-09 15:00 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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Hefeweizen V 2.0

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