Ian's Hefeweizen Beer Recipe | All Grain Weizen/Weissbier | Brewer's Friend
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Ian's Hefeweizen

172 calories 18.5 g 12 oz
Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5.15 gallons (fermentor volume)
Pre Boil Size: 6.94 gallons
Post Boil Size: 5.65 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Monday June 3rd 2024
1.052
1.014
4.9%
15.5
5.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Great Western - White Wheat7 lb White Wheat 37 3.5 68.3%
3 lb Great Western - Pure Idaho Pilsen3 lb Pure Idaho Pilsen 37.7 1.5 29.3%
0.25 lb Weyermann - Melanoidin0.25 lb Melanoidin 34.5 27 2.4%
10.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 15.45 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 qt Ferulic acid rest (4VG) Strike 120.6 °F 113 °F 10 min
4.3 qt Beta-saccharification Temperature 212 °F 135 °F 30 min
7.3 qt Alpha-saccharification Temperature 212 °F 156 °F 30 min
8.9 qt Mash out Sparge 212 °F 170 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 68 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1.60 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 85 min.
70.86 ml Phosphoric acid Water Agt Mash 85 min.
1 tsp Whole Cloves Spice Mash 30 min.
6.08 ml Phosphoric acid Water Agt Sparge 15 min.
1 tsp Diammonium Phosphate (DAP) Water Agt Boil 5 min.
1 each Whirlfloc Fining Boil 5 min.
1 tsp Biofine Clear Fining Kegging 2 days
 
Yeast
CellarScience - German
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 62 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Notes
  1. Heat 20.5 qt water to boiling.
  2. Add all grains and rice hulls into mash tun.
  3. Once the 20.5 qt of water is nearly at a boil, heat 13 qt water to 120.6 F.
  4. Acidify strike water to 5.3 pH. Add acid and stabilizer.
  5. Add strike water to mash tun. Let rest for 10 mins.
  6. Follow mash schedule as above. For last 30 min of mash, add the 1 tsp whole cloves.
  7. After mash out, transfer all wort into kettle and begin boil. Pre-boil pH target of 5.6 since boil will acidify wort.
  8. Add 60min bittering hops in a bag. At this point let yeast come up to room temperature.
  9. Add 5 min additions to boil.
  10. Cool wort using chiller to 85 degrees.
  11. Transfer to keg to ferment and pitch yeast on top.
  12. Ferment at room temp at 5 psi until FG is reached (~5 days).
  13. Transfer to secondary keg, add Biofine Clear and cold crash overnight.
  14. Transfer AGAIN to final keg and shake at force carbonate at 30 psi for 3 mins.
  15. Set keg pressure regulator at 18 psi for carbonation and serving.
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  • Public: Yup, Shared
  • Last Updated: 2024-06-03 23:48 UTC
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