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Hefe-schwar-weizen

220 calories 20.1 g 12 oz
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 97%
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created Saturday May 7th 2022
1.067
1.013
7.4%
18.0
4.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Ireks - Pale Ale Malt5 lb Pale Ale Malt 36.8 2.8 47.6%
4 lb Ireks - Wheat Malt Light4 lb Wheat Malt Light 38 1.95 38.1%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 9.5%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.8%
10.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 50 min 14.47 66.7%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Boil 5 min 2.09 16.7%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Whirlpool at 175 °F 10 min 1.42 16.7%
1.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Cloves Spice Boil 1 min.
10 g Black Pepper Spice Boil 1 min.
5 g Banana Peel Spice Boil 1 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
3 g Tartaric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 115 50 0
Mash Chemistry and Brewing Water Calculator
"Hefe-schwar-weizen" Weissbier beer recipe. All Grain, ABV 7.35%, IBU 17.97, SRM 4.82, Fermentables: (Pale Ale Malt, Wheat Malt Light, Flaked Wheat, Flaked Oats) Hops: (Hallertau Hersbrucker, Citra) Other: (Cloves, Black Pepper, Banana Peel, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Tartaric acid)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-05-18 14:18 UTC
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