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[29] Hefe Weiss

Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 23.12 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 68% (brew house)
Source: David Russell
Calories: 7913 calories (Per 17L)
Carbs: 837.3 g (Per 17L)

Created: Sunday December 21st 2025

Bananito

by Elbunuelo

OG: 1.050 FG: 1.011 ABV: 5.2% IBU: 14

Original Gravity:

1.050

Final Gravity:

1.013

ABV (standard):

4.7%

IBU (tinseth):

16.2

SRM (morey):

4.3

Mash pH

6.0

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	Crisp Malting - Pale Wheat Malt2 kg Pale Wheat Malt	38.7	2	50.9%
1.80 kg	Crisp Malting - Finest Maris Otter1.8 kg Finest Maris Otter	36.8	2.4	45.8%
0.13 kg	Crisp Malting - Munich Malt0.13 kg Munich Malt	37	10	3.3%
3.93 kg / £ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25 g	Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops		Pellet	4	Boil at 100 °C	60 min	16.22	100%
25 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25 g	Hallertau Hersbrucker (Pellet)		16.22	100%
25 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	66 °C	60 min

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Bitter Orange Peel	Flavor	Boil	5 min.
20 g	Coriander	Spice	Boil	5 min.
20 g	Pepper Corns	Spice	Boil	5 min.

Yeast

Mangrove Jack - Bavarian Wheat Yeast M20

Amount:	1 Each	Cost:
Attenuation (custom):	71%	Flocculation:	Low
Optimum Temp:	15 - 30 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 74 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.04 Volumes

Target Water Profile

Friars Mews, Lewes, Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Camden tablets to Both - 2.6 to Mash, 3.7 to Sparge. AMS to both - 10.5ml to Mash Kettle - 15ml to Sparge Kettle DWB to mash kettle only 6.2g
Mash Chemistry and Brewing Water Calculator

Notes

BREGR NOTES

MM Kit
Rate: 7/10
ABV: 4.7%
Yeast attenuation: 70-75%
My attenuation: 71%

Recipe: OG: 1050 FG: 1009 ABV: 5.4%
Achieved: OG: 1050 FG: 1014 ABV: 4.7%

Notes: Added 20g Coriander, and zest of 5 tangerine. Didn’t have pepper corns.

Yeast produced no bubbles, so after 2 days added a Saflager-189 I happened to have in fridge. This also produce no bubbles, but it did ferment. Not sure what happened.

Do again: Maybe. Nice orange came though. Good flavour for under strength.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-01-06 15:09 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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