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Hefeweizen

Method: BIAB
Style: Weissbier
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14.03 gallons
Post Boil Size: 12.13 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 55% (brew house)
Hop Utilization: 98%
Calories: 135 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)

Created: Sunday September 24th 2023

Original Gravity:

1.041

Final Gravity:

1.010

ABV (standard):

4.1%

IBU (tinseth):

15.6

SRM (morey):

3.7

Mash pH

5.7

Cost $

50.76

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
10 lb	Avangard - Pilsner10 lb Pilsner	$ 1.27 / lb $ 12.73	37.3	1.7	45.5%
12 lb	Briess - Red Wheat Raw12 lb Red Wheat Raw	$ 1.99 / lb $ 23.88	36.8	2	54.5%
22 lbs / $ 36.61

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.80 oz	Hallertau Blanc0.8 oz Hallertau Blanc Hops	$ 2.49 / oz $ 1.99	Pellet	10.1	Boil	60 min	15.62	100%
0.80 oz / $ 1.99

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.80 oz	Hallertau Blanc (Pellet)	$ 2.49 / oz $ 1.99	15.62	100%
0.80 oz / $ 1.99

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16 gal	Acid rest	Temperature	110 °F	110 °F	20 min
	Temp step		152 °F	152 °F	45 min
	Mash out		168 °F	169 °F	15 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Chalk	$ 0.50 / oz $ 0.04	Water Agt	Mash	1 hr.
10 g	Calcium Chloride (anhydrous)	$ 1.00 / oz $ 0.35	Water Agt	Mash	1 hr.
1 g	Epsom Salt	$ 1.00 / oz $ 0.04	Water Agt	Mash	1 hr.
9 g	Gypsum	$ 0.75 / oz $ 0.24	Water Agt	Mash	1 hr.
6 g	Baking Soda	$ 0.99 / lb $ 0.01	Water Agt	Mash	1 hr.
$ 0.67

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	1 Each	Cost:	$ 11.49 / each $ 11.49
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	64 - 75 °F	Starter:	No
Fermentation Temp:	71 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 149 B cells required

$ 11.49 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^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

I can’t quite put my finger on what went wrong during brew day. I was expecting a BHE of 69% or higher but ended up closer to 54%. This was my first time doing the Ferric acid rest at 110°. I did add the water salts before doughing in. Once recirculating at 150° for several minutes, I then checked PH and added a teaspoon of lactic acid. Upon rechecking the PH I realized I can no longer trust the ph meter, even after calibrating on brew day. For what it’s worth I got an initial reading of 5.5 then I got higher reading even after the one teaspoon of lactic acid. I did keep the element at only 50% but the boil didn’t seem too weak. I ended up at roughly 13 gallon post boil so I must not have had any where near the boil off I would expect.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2023-09-25 02:53 UTC

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.

Cost for

Gallons

Cost by

Final Yield

	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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