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07: German Hefeweizen

164.7 calories 16.72 g 12 oz
Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: MoreBeer Kit #440
Rating:
4.52

Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Friday March 6th 2015
1.050
1.012
4.96%
15.23
3.39
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pale Wheat6 lb Pale Wheat 39 1.5 60%
4 lb German - Pale Ale4 lb Pale Ale 39 2.3 40%
10 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 15.23 100%
0.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.5 gal Protein Rest Infusion 122 °F 30 min
2.5 gal Sacc Rest Infusion 150 °F 30 min
0.6 gal Batch Sparge Sparge 170 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 258 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Mash rest at 122F, 1qt/lb at 132F
Next rest at 150F with 6qt boiling water
Mash out with 6qt boiling
Batch sparge with 6qt 175F
Lauter very slowly, took 1.5 hours start to finish
First runnings exactly 12 Brix
First runnings all in kettle 12.8 Brix (1.052)
Second runnings 7.5 Brix (1.030)
Third runnings 5.9 Brix (1.030)
Preboil OG was 11 Brix (1.044) out of kettle valve
90 min boil
Maybe 1 gal water left behind with grains
Lots of boil off. Added 2qts hot water at 18 minutes. Bad idea, diluted everything
Original gravity 12 Brix (1.048)
Pitching temp was 68-70F
Fermented in boil kettle with cold water at 60-62F for 9 days then added to temp fridge at 68F. SG when added to fridge was 1.010.
Beer is darker than expected. Will let sit at 68F for 2 days then crash cool in boil kettle with ice before bottling.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-02-12 08:50 UTC
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Luiz Pires 10/01/2017 at 02:28am
4 of 5




imago 02/12/2018 at 08:50am
5 of 5




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