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Duckwitz Hefeweizen

Method: BIAB
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.56 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 188 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)

Created: Tuesday May 30th 2017

Original Gravity:

1.058

Final Gravity:

1.007

ABV (standard):

6.8%

IBU (tinseth):

24.7

SRM (morey):

4.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	American - Pale 2-Row5 lb Pale 2-Row	37	1.8	40.8%
5 lb	American - Red Wheat5 lb Red Wheat	38	2.5	40.8%
0.50 lb	German - Munich Light0.5 lb Munich Light	37	6	4.1%
0.25 lb	German - Acidulated Malt0.25 lb Acidulated Malt	27	3.4	2%
1 lb	American - Pale 6-Row1 lb Pale 6-Row	35	1.8	8.2%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0	0	4.1%
12.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	90 min	4.22	16.7%
0.75 oz	Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	11.85	50%
0.50 oz	Spalt0.5 oz Spalt Hops	Leaf/Whole	4.5	Boil	60 min	8.62	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Hallertau Mittelfruh (Pellet)	16.07	66.7%
0.50 oz	Spalt (Leaf/Whole)	8.62	33.3%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Read notes	Temperature	--	149 °F	60 min

Yeast

Fermentis - Safbrew - Wheat Beer Yeast WB-06

Amount:	1 Each	Cost:
Attenuation (avg):	86%	Flocculation:	Low
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	58 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Use distilled water with 1 g CaCl per gallon in the mash
Mash Chemistry and Brewing Water Calculator

Notes

Mash for 10 minutes at 113 degrees F, 10 minutes at 122 F, 60 minutes at 149 F, and 10 minutes at 168 F. Boil for 90 minutes. Add .25 oz coriander seed at 5 min. Add zest to taste at 2 min.

Pitch yeast at 58 F. Allow fermentation to rise to 62 F for the first three days. Raise temperature to 65 F for four more days. Then raise to 68 F to clean up any off flavors. Drop temperature to 34 F for three days to crash yeast, proteins, and tannins. Keg and carbonate to 4 volumes CO2.

Last Updated and Sharing

540

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Brews

Public: Yup, Shared
Last Updated: 2017-08-08 01:39 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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