Luc Senay Beer Recipe | All Grain Weissbier | Brewer's Friend
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Luc Senay

140 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18.83 liters
Post Boil Size: 15.9 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cabochons nanobrasseurs
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Wednesday July 12th 2023
1.046
1.010
4.7%
18.9
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.58 kg American - Pilsner1.58 kg Pilsner 37 1.8 50%
1.58 kg American - Red Wheat1.58 kg Red Wheat 38 2.5 50%
3.16 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Hallertau Mittelfruh27 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 18.91 100%
27 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 L Strike 71 °C 65 °C 60 min
9.5 L Vorlauf 65 °C 76 °C 5 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
300 g Lactose Other Boil 10 min.
59 ml Vanilla extract Flavor Bottling 0 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
0.79 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 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

https://www.homebrewersassociation.org/homebrew-recipe/holier-meow-hefeweizen/

Directions:
Make your yeast starter 2–3 days ahead of time. Heat 3 gallons (11 L) of water to the proper strike temperature to mash in at 149° F (65° C). If your malt and equipment is at room temperature, the strike water temperature should be around 160° F (71° C). Mash at 149° F (65° C) for 60–75 minutes. Mash out at 168° F (76° C) and recirculate. Collect 5.9 gallons (22 L) of wort. You’ll need about 3.5 gallons (13 L) of sparge water for this. The sparge water should be heated enough that the grain bed remains around 168° F (76° C). Boil the wort for 60–75 minutes. (You may need to add boiling water to keep the volume from dipping below 5 gallons/19 L.) Add hops with 60 minutes left in the boil. Chill wort to 54° F (12° C). Aerate and pitch yeast from yeast starter. Let ferment, allowing the temperature to rise to 64° F (18° C). After fermentation stops, allow the beer to sit for 3–7 days. Then, add bottling sugar to prime for 4 volumes of CO2 and bottle in heavy bottles.



23/07/2023 : preboil gravity : 1.042
23/07/2023 : postboil gravity : 1.044

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  • Public: Yup, Shared
  • Last Updated: 2024-03-07 20:04 UTC
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