Blood Orange Hefeweizen Beer Recipe | BIAB Weissbier by narleth | Brewer's Friend
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Blood Orange Hefeweizen

198 calories 25 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 70 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.24 gallons
Post Boil Size: 3.07 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO
No Chill: 10 minute extended hop boil time
Calories: 198 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Monday April 26th 2021
1.059
1.021
5.0%
16.4
4.0
5.3
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Weyermann - Pale Wheat4 lb Pale Wheat 36 2 41.8%
3 lb Weyermann - Pilsner3 lb Pilsner 36 1.5 31.4%
25 oz Orange (Blood Orange)25 oz Orange (Blood Orange) - (late fermenter addition) 4.05 0 16.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 10.5%
9.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Artisan - Hull Melon (7.2 AA)0.33 oz Artisan - Hull Melon (7.2 AA) Hops Pellet 7.2 Boil 55 min 16.38 33%
0.67 oz Artisan - Hull Melon (7.2 AA)0.67 oz Artisan - Hull Melon (7.2 AA) Hops Pellet 7.2 Dry Hop 3 days 67%
1 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion 154 °F 154 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash --
1 each Campden Tablets Water Agt Mash --
6 g Gypsum Water Agt Mash --
28 g Citric acid Water Agt Mash --
 
Yeast
No Name - House Yeast
Amount:
0.60 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Fairfax County, VA, USA (Griffith 3/05/2021)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Day -2
-Prepare 1.5L starter
Day -1
-Collect and treat 5 Gallons of water
Brew day
-Mash at 154°F for 60 min.
-Mash out at 178°F for 10 minutes
-Boil for 70 min with schedule additions as indicated
-Transfer to sanitized keg and allow to chill to overnight to pitch temp (70°F)
Day 0
-Pitch yeast
Day 1
-Add fruit puree
Day ~3 (1.022 SG)
-Dry hop
-Cap and set pressure to 15PSI
-Allow temp to rise to to 72°F
Day ~6
-Cold crash to 50°F
Day ~7
-Close transfer, finish carbonation, serve.

BYO May-June 2021 p. 42 - https://byo.com/recipe/blood-orange-hefeweizen/

Recipe Picture
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-05-24 00:13 UTC
NEW Water Requirements:
Blood Orange Hefeweizen
Equipment Profile Used

System Default

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Water Requirements:
Blood Orange Hefeweizen
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Recipe Cost $ (USD)
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.
Gallons
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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