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Hefeweizen (apartment brewer)

Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 26.5 liters (fermentor volume)
Pre Boil Size: 30.47 liters
Post Boil Size: 27.45 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (steeping grains only)
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)

Created: Tuesday December 12th 2023

Original Gravity:

1.052

Final Gravity:

1.015

ABV (standard):

4.9%

IBU (tinseth):

10.2

SRM (morey):

4.3

Mash pH

n/a

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Weyermann - Pale Wheat3.5 kg Pale Wheat	36	2	60.9%
2.10 kg	Weyermann - Floor-Malted Bohemian Pilsner2.1 kg Floor-Malted Bohemian Pilsner	36.3	1.9	36.5%
0.15 kg	Weyermann - Melanoidin0.15 kg Melanoidin	34.5	27	2.6%
5.75 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
37 g	Tettnanger37 g Tettnanger Hops		Pellet	2.8	Boil	60 min	10.18	100%
37 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
37 g	Tettnanger (Pellet) 37 g Tettnanger (Pellet) Hops		10.18	100%
37 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
35.1 L		Infusion	60 °C	57 °C	45 min
		Infusion	57 °C	69 °C	30 min
	mashout	Infusion	69 °C	77 °C	15 min

Other Ingredients

Amount	Name	Type	Use	Time
6 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.20 g	Gypsum	Water Agt	Mash	1 hr.
6.70 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - Hefeweizen Ale Yeast WLP300

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Low
Optimum Temp:	20 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 119 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	95	55	0

Notes

-Prepare 35.3L of water with salts, minerals and 1 campden tablet
-Set aside 10L for the step mash
-Heat 25L @ 60 degC (strike water)
-Mash in, add Lactic acid and keep temperature steady at 57degC for 40 minutes

Add the 10L of water at 100degC
Hold steady at 69degC for 30 minutes
Raise temp to 77degC for 15 minutes (mash out)

Last Updated and Sharing

258

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Brews

Public: Yup, Shared
Last Updated: 2024-03-02 00:26 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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Hefeweizen (apartment brewer)

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