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[59] Hefeweizen

Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Russell
Calories: 13405 calories (Per 17L)
Carbs: 1375.9 g (Per 17L)

Created: Friday December 26th 2025

Original Gravity:

1.084

Final Gravity:

1.021

ABV (standard):

8.3%

IBU (tinseth):

22.0

SRM (morey):

7.9

Mash pH

5.8

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.60 kg	Crisp Malting - Pale Wheat Malt3.6 kg Pale Wheat Malt	38.7	2	60%
1.40 kg	Crisp Malting - Munich Malt1.4 kg Munich Malt	37	10	23.3%
1 kg	Crisp Malting - German Pilsen1 kg German Pilsen	36.8	2	16.7%
6 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 g	Magnum4 g Magnum Hops	Pellet	15	Boil at 100 °C	60 min	7.84	12.1%
7 g	Saaz7 g Saaz Hops	Pellet	3.5	Boil at 100 °C	60 min	3.2	21.2%
4 g	Magnum4 g Magnum Hops	Pellet	15	Boil at 100 °C	30 min	6.02	12.1%
7 g	Saaz7 g Saaz Hops	Pellet	3.5	Boil at 100 °C	30 min	2.46	21.2%
4 g	Magnum4 g Magnum Hops	Pellet	15	Hop Stand	0 min	1.76	12.1%
7 g	Saaz7 g Saaz Hops	Pellet	3.5	Hop Stand at 100 °C	0 min	0.72	21.2%
33 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
12 g	Magnum (Pellet) 12 g Magnum (Pellet) Hops	15.62	36.3%
21 g	Saaz (Pellet) 21 g Saaz (Pellet) Hops	6.38	63.6%
33 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
13 g	Bitter Orange Peel	Flavor	Boil	10 min.
5 g	Coriander	Water Agt	Boil	10 min.
3 g	Chamomile	Water Agt	Boil	10 min.

Yeast

Mangrove Jack - Bavarian Wheat Yeast M20

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Low
Optimum Temp:	15 - 30 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 120 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
Both – Camden tablet – 1/2 - leave for 20 mins in water Both – Lactic Acid 10ml each Mash only – Calcium Chloride Flakes & Calcium Sulphate – 1.5g of each
Mash Chemistry and Brewing Water Calculator

Notes

BREWGR NOTES

Rate: 4/10

ABV: 5%
Yeast: Mangrove Jack’s Yeast M20
Attenuation: 70 – 75%
My attenuation: 69%
Aroma: Vanilla and Banana
IBU: 20

Recipe: OG: 1049 FG: 1012 ABV: 4.9%
Achieved: OG: 1056 FG: 1017 ABV: 5%

Notes:
– Ferment 22-24ºC for banana.
– Ferment 19-20ºC for cloves
Start at 20 then ramp up to 22 after 48 hours.
Grain took off 5ºC.
– Based on MM recipe.
– Used Magnum rather than Tettnang as use up hops
– Added orange, coriander seeds, camomile flowers

Do again: Nah. But defo no Camomile flowers. 7g Orange.

Recipe Photos

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-12-27 17:12 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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