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Purple Haze

169 calories 18.4 g 12 oz
Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 78% (steeping grains only)
Source: Herr Stein
Rating:
4.00 (1 Review)

Hop Utilization: 99%
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created Thursday October 31st 2019
1.051
1.014
4.9%
11.4
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - DME Bavarian Wheat5 lb DME Bavarian Wheat 44.6 3 83.3%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat - (late boil kettle addition) 42 3 16.7%
6 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.7 Boil 60 min 11.37 100%
1 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz blueberry extract Other Secondary 0 min.
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.8 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
 
Notes
  • Bring to a boil 6.5 gal of water and add 3 lbs Wheat malt syrup.

  • Add the remaining 3 lbs of Wheat Malt Syrup and 1 lb Wheat dry malt extract 15 minutes from the end of the boil.

  • In the secondary add 2 oz, (more or less to taste of blueberry extract). Remember you can always add more but if you add too much there's no going back.

    Bright and crystal clear with a lasting head.
Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-23 16:40 UTC
Discussion about this recipe:
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Herr Stein 10/31/2019 at 07:09pm
4 of 5

The first extract beer i made was this, taught to me by my German mentor. I still make it today but use American hefeweizen yeast. It clears wonderfully and has little or no banana and clove taste and allows the blueberry taste to come thru. It is always a favorite at gatherings.


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