Hefeweizen Beer Recipe | BIAB Weissbier by Brewer #367612 | Brewer's Friend
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Hefeweizen

158 calories 18.5 g 330 ml
Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 80 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.08 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 158 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Monday October 24th 2022
1.051
1.016
4.6%
13.8
3.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.43 kg German - Wheat Malt1.43 kg Wheat Malt 37 2 57.7%
955 g German - Pilsner955 g Pilsner 38 1.6 38.5%
94 g Rice Hulls94 g Rice Hulls 0 0 3.8%
2,479 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Hallertau Mittelfruh16 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 13.82 100%
16 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.1 L Infusion 47 °C 45 °C 20 min
Temperature 51 °C 51 °C 15 min
Temperature 70 °C 70 °C 60 min
Temperature 76 °C 76 °C 15 min
6 L Sparge 80 °C 100 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
2 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.90 g Epsom Salt Water Agt Mash 1 hr.
0.20 g Salt Water Agt Mash 1 hr.
1.70 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
23 Milliliters
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 76 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 126.6 g       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
"Hefeweizen" Weissbier beer recipe by Brewer #367612. BIAB, ABV 4.6%, IBU 13.82, SRM 3.21, Fermentables: (Wheat Malt, Pilsner, Rice Hulls) Hops: (Hallertau Mittelfruh) Other: (Calcium Chloride (dihydrate), Epsom Salt, Salt, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2022-10-24 18:04 UTC
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