Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Tettnanger1 oz Tettnanger Hops |
|
Leaf/Whole |
4.5 |
Boil
|
60 min |
15.21 |
100% |
|
1 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Tettnanger (Leaf/Whole) 0.99999999771257 oz Tettnanger (Leaf/Whole) Hops |
|
15.21 |
100% |
|
1 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4.14 gal |
Acid Rest |
Strike |
165 °F |
113 °F |
10 min |
|
9.6 qt |
Beta Rest |
Infusion |
113 °F |
146 °F |
30 min |
|
|
Alpha Rest |
Temperature |
146 °F |
158 °F |
30 min |
|
|
Mash Out |
Temperature |
158 °F |
170 °F |
10 min |
|
6 qt |
Sparge |
Fly Sparge |
170 °F |
170 °F |
20 min |
Starting Mash Thickness:
1.25 qt/lb
Starting Grain Temp:
68 °F |
Yeast
|
Wyeast - Weihenstephan Weizen 3068
|
|
Amount:
|
1 Liters |
Cost:
|
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
64 - 75 °F |
Starter:
|
No |
|
Fermentation Temp:
|
66 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
97 B cells required
|
|
|
Imperial Yeast - G01 Stefon
|
|
Amount:
|
1 Liters |
Cost:
|
|
|
Attenuation (avg):
|
73%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
63 - 73 °F |
Starter:
|
No |
|
Fermentation Temp:
|
66 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
97 B cells required
|
|
|
Fermentis - SafAle W-68
|
|
Amount:
|
11 Grams |
Cost:
|
|
|
Attenuation (avg):
|
80%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
64 - 79 °F |
Starter:
|
No |
|
Fermentation Temp:
|
66 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
97 B cells required
|
|
|
Omega Yeast Labs - Hefeweizen Ale I OYL-021
|
|
Amount:
|
1 Liters |
Cost:
|
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
65 - 75 °F |
Starter:
|
No |
|
Fermentation Temp:
|
66 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
97 B cells required
|
|
|
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
|
|
Amount:
|
11 Grams |
Cost:
|
|
|
Attenuation (avg):
|
78%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
64 - 72 °F |
Starter:
|
No |
|
Fermentation Temp:
|
66 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
97 B cells required
|
|
|
White Labs - Hefeweizen Ale Yeast WLP300
|
|
Amount:
|
1 Liters |
Cost:
|
|
|
Attenuation (avg):
|
74%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
68 - 72 °F |
Starter:
|
No |
|
Fermentation Temp:
|
66 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
97 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: dextrose
Amount: 10.3 oz
Temp: 68 °F
CO2 Level: 4.04 Volumes |
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
42 |
3 |
13 |
68 |
50 |
0 |
Start out with 8 gallons of RO water.
Bring 10 quarts to boil at gas burner.
Add boiling water to step up to 146 F from 113 F. |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
Grind wheat and barley separately.
Add rice hulls to mash tun first.
You can add enzymes to mash.
Do not use whrilfloc or yeast nutrient.
Ferment at 66 F for 3-4 days without air lock.
Add air lock and ramp up to 72 F over next 10 days.
Rack into keg and add ascorbic acid.
Add 10 grams of 50/50 syrup to each 14 oz bottle.
Use beer gun to fill each bottle, then cap.
Let sit for 2 weeks at 75 F; drink after 4 weeks.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2026-04-22 02:24 UTC
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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 $ |
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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