Hefeweizen pt Deux Beer Recipe | BIAB Weissbier by Dan Anders | Brewer's Friend
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Hefeweizen pt Deux

185 calories 18.4 g 12 oz
Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.8 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Saturday December 9th 2017
1.056
1.013
5.6%
11.9
3.6
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Wheat Malt6 lb Wheat Malt 37 2 50%
5.50 lb German - Pilsner5.5 lb Pilsner 38 1.6 45.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.2%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 10.57 75%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 1.28 25%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Mash-in @158 degrees Infusion -- 152 °F 60 min
3.5 gal ~3.5sparge; pre-boil = 8.8g Sparge -- 170 °F --
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 8.9 oz       Temp: 70 °F       CO2 Level: 3.6 Volumes
 
Target Water Profile
Arthur St kitchen sink, Liberty, MO, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Est .10g water retained per grain lb; 18% boiloff per hr
Therefore, starting vol of 6.5g - 1.2g lost in grain = 5.3g post-mash.
Add 3.5g sparge = 8.8g pre-boil.
Lose 2.37g during 90min boil of 8.8g, yields 6.42g before chill, wStrainer
...just above the 6.0g recipe fermenting bucket target to be safe
Mash Chemistry and Brewing Water Calculator
 
Notes
  • Mill grain twice. Dont use 2-row or Maris Otter
  • Yeasts: White Labs WLP300 or Wyeast 3638 for banana; White Labs WLP380 Hefeweisen IV for clovey. Drier options are: Fermentis Safebrew WB-06, Danstar Munich German WB Yeast.

  • Dont leave heat on after meeting mash-in temp (163).
  • Sparge and drain while boil kettle heats up.

  • Ferment toward top range of the yeast tolerance, ie 68-73F

    Other recipe notes:
  • Color should be SRM 3-9; IBU 10-15 (KCBierCo is 13)
  • Boil 90mins to reduce DMS -- Dimethyl Sulfide (DMS) is a sulfur compound produced during fermentation of beer that has the aroma of cooked or creamed corn. Boil hot, boil long, cool fast, and dont cover during boil or until cooled. See https://beerandbrewing.com/off-flavor-of-the-week-dms/
  • Consider open-bucket fermenting -- Bacchus and Barleycorn said NO WAY, youll get all kinds of other stuff active and wont end up with a Hefeweizen.
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  • Public: Yup, Shared
  • Last Updated: 2022-08-01 03:22 UTC
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