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Holier than Meow Hefeweizen

172 calories
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: January/February 2018 issue of Zymurgy magazine
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1.052
1.012
5.24%
17.4
3.89
n/a
 
Brew Log History

Target 68°F

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

Readings: {{ readings.length | number }}
 
Fermentables
Amount Fermentable PPG °L Bill %
4.5 lb Pilsner4.5 lb Pilsner 37 1.8 48.6%
4.5 lb Red Wheat4.5 lb Red Wheat 38 2.5 48.6%
4 oz Acidulated Malt4 oz Acidulated Malt 27 3.4 2.7%
9.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1 oz Domestic Hallertau1 oz Domestic Hallertau HopsPellet4.3Boil60 min17.4
 
Mash Guidelines
Amount Description Type Temp Time
27 qtStrike temp: 155Infusion149 F60 min
 
Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Weihenstephan water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
54 10 38 99 100 19
Start with distilled water and to 27 qts add:
3g gypsum
2g epsom salt
2.4g canning salt
2g calcium chloride
6.8ml of 10% phosphoric acid or 1.0ml of 88% lactic acid
Target pH: 5.37
Mash Chemistry and Brewing Water Calculator
 
Notes
Make your yeast starter 2–3 days ahead of time. Heat 3 gallons (11 L) of water to the proper strike temperature to mash in at 149° F (65° C). If your malt and equipment is at room temperature, the strike water temperature should be around 160° F (71° C). Mash at 149° F (65° C) for 60–75 minutes. Mash out at 168° F (76° C) and recirculate.

Collect 5.9 gallons (22 L) of wort. You’ll need about 3.5 gallons (13 L) of sparge water for this. The sparge water should be heated enough that the grain bed remains around 168° F (76° C). Boil the wort for 60–75 minutes. (You may need to add boiling water to keep the volume from dipping below 5 gallons/19 L.) Add hops with 60 minutes left in the boil. Chill wort to 54° F (12° C). Aerate and pitch yeast from yeast starter. Let ferment, allowing the temperature to rise to 64° F (18° C). After fermentation stops, allow the beer to sit for 3–7 days. Then, add bottling sugar to prime for 4 volumes of CO2 and bottle in heavy bottles.

BIAB Calculator: 5,9.25,1,0.00,60,149,65,168,0.00,0.08,0.040,1,9,13.75,0,0.5,0,95,imperial,2.91,Holier than Meow Hefeweizen,Weissbier,1.052,1-27,36,100,0.00,1.000,1.000
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View Count: 218
Brew Count: 1
Last Updated: 2018-01-26 01:33 UTC
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