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Joe's Hefeweizen

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.54 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Tuesday June 13th 2023

Original Gravity:

1.051

Final Gravity:

1.014

ABV (standard):

4.9%

IBU (tinseth):

15.0

SRM (morey):

3.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 lb	American - Wheat4.5 lb Wheat	38	1.8	60%
3 lb	German - Pilsner3 lb Pilsner	38	1.6	40%
7.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Brewmaster - Czech Saaz1 oz Czech Saaz Hops		Pellet	2.8	Boil	60 min	14.95	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Brewmaster - Czech Saaz (Pellet)		14.95	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal	Ferulic acid rest	Strike	119 °F	113 °F	10 min
1.5 qt	Protein rest	Infusion	212 °F	122 °F	15 min
	(Decoct ~4 quarts) Beta amylase rest. Cacluate decoction volume from notes below	Decoction	--	145 °F	20 min
	(Decoct ~3 quarts) Alpha amylase rest	Decoction	--	158 °F	30 min
	(Decoct 3-3.5 quarts) Mashout	Decoction	--	170 °F	10 min
2 gal		Batch Sparge	--	--	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Yeast

Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	64 - 72 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 67 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 7.1 oz Temp: 68 °F CO₂ Level: 4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Decoction:
(Common formula found on several brewing sites and forums)

Decoction volume =
(Tot. mash vol * [targ. temp - start temp]) / (212°F - start temp)

(Due to drops in temp while the mash sits, plan to add a little extra each time.)

Hops:
Saaz are what I have on hand. Hallertau or other German variety would be more appropriate.

Fermentation:
Open fermentation in 5-Gal bucket to start, then transfer to carboy.

Reference:
Hieronymus, Stan. "Traditional Hefeweizen: Worth the Trouble?" Craft Beer and Brewing. August 25, 2017. Accessed online June 14, 2023. https://beerandbrewing.com/traditional-hefeweizen-worth-the-trouble/.