Hefeweizen 2 Beer Recipe | All Grain Weizen/Weissbier by John Dougherty | Brewer's Friend
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Hefeweizen 2

172 calories 17.8 g 12 oz
Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 80 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5.46 gallons
Post Boil Size: 3.13 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John Dougherty
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Saturday February 9th 2019
1.052
1.013
5.1%
9.4
7.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Weyermann - Dark Wheat Malt4 lb Dark Wheat Malt 37 7 66.7%
2 lb Bestmalz - BEST Pilsen2 lb BEST Pilsen 37 1.9 33.3%
6 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Hallertau Mittelfruh0.3 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil at 170 °F 60 min 9.41 100%
0.30 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.7 gal Strike 114 °F 152 °F 60 min
Starting Mash Thickness: 2.9 qt/lb
Starting Grain Temp: 70 °F
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Chalk Water Agt Mash 1 hr.
2.75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.25 g Baking Soda Water Agt Mash 1 hr.
1.77 ml Lactic acid Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
 
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) 73 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Hefeweizen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
"Hefeweizen 2" Weizen/Weissbier beer recipe by John Dougherty. All Grain, ABV 5.12%, IBU 9.41, SRM 7.54, Fermentables: (Dark Wheat Malt, BEST Pilsen) Hops: (Hallertau Mittelfruh) Other: (Chalk, Calcium Chloride (dihydrate), Baking Soda, Lactic acid, Epsom Salt)
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  • Public: Yup, Shared
  • Last Updated: 2022-08-25 18:21 UTC
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