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Hefeweizen 2018

161 calories 16.6 g 12 oz
Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 90 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jim
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
URL: https://d38trduahtodj3.cloudfront.net/files.ashx?t=fg&rid=JeffersonCountyFairgrounds&f=2018_Jeffco_Fair__Festival_Homebrew_Competition_Winners.pdf
Created Friday January 12th 2018
1.049
1.012
4.9%
10.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Wheat2 lb Wheat 38 1.8 71.1%
0.75 lb American - Pilsner0.75 lb Pilsner 37 1.8 26.7%
1 oz German - Acidulated Malt1 oz Acidulated Malt 27 3.4 2.2%
2.81 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Yakima Valley - Tahoma2 g Yakima Valley - Tahoma Hops Pellet 6.9 Boil 60 min 7.41 50%
2 g Yakima Valley - Tahoma2 g Yakima Valley - Tahoma Hops Pellet 6.9 Boil 10 min 2.69 50%
4 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
1.5 gal Begin Mash-in and raise Temp Temperature 105 °F 15 min
1.5 gal Sit at 112to114 10-15 mins - Protein rest 10 min up to 131. Temperature 112 °F 10 min
1 gal Raise to Sach temp 1, 143 to 147 or so, allow to sit about 15-35min, then pull decoction 40% Temperature 147 °F 35 min
1 gal Pull 40% decoction, boil 10-20 mins, then recombine Decoction 212 °F 20 min
2.5 gal Temp to 160to163 for 30 to 45 mins Temperature 160 °F 30 min
2.5 gal Mashout Sparge 170 °F 10 min
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 34 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filtered water from tap.

1/4 tsp Cal Chlor

Add Salt after 112-114F temp rest.

Mash Chemistry and Brewing Water Calculator
 
Notes

Fermenting 1 gallon in carboy. Do not filter, but try not to put in much trub material.

Save some wort for speise/gyle. 3.3-4 vols Co2. Shooting for 3.5. About 22 oz - so set aside a sanitized bomber of wort in fridge. If 22 ounces, will get about 3.7 vols.

Primary ferm at 62F first few days, about 3, Then 65F maybe another 3, finish at 68F.

Boil, then cool speise. May pitch with some left over yeast or from bottom of primary. Mix all in bottling bucket, then bottle.

Secondary ferm in bottles at 68F. At least 3 weeks.

The Infusion/Decoction schedule is:
6.4 qt strike to 113 with grain - 10 min sit
Boil 1.5 qt with salt, add to grain to bring to 131 - 10 min sit
Boil 2.1 qt, add to grain to bring to 147
Take about 2.9 qt with 30-40% grain and boil, add back to bring to 161

I'm at altitude, so boiling is slightly under 212, This brings approximately 6.3qt strike, 1.6 qt, 2.2 qt, then 3.2 qt decoction.


Beer won Gold at Jefferson County Homebrew Competition 2018 in Weissbier category

https://d38trduahtodj3.cloudfront.net/files.ashx?t=fg&rid=JeffersonCountyFairgrounds&f=2018_Jeffco_Fair__Festival_Homebrew_Competition_Winners.pdf

Other note: may use hallertau mittelfrau for more traditional flavor. Next time will use this hop. Tahoma has a bit of lemony flavor to it. No matter the hop you use, use very little. May also skip 10 min hop addition if so choose.



Award Winning Recipe
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-06-24 15:27 UTC
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