Hank's Hellsish Blueberry Weizen - Beer Recipe - Brewer's Friend

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Hank's Hellsish Blueberry Weizen

172 calories 18.5 g 12 oz
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Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Saturday May 23rd 2020
1.052
1.014
5.0%
19.5
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Briess - LME Bavarian Wheat6.6 lb LME Bavarian Wheat 37.6 3 81.5%
6.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.60 lb German - Pale Wheat0.6 lb Pale Wheat 39 1.5 7.4%
0.60 lb German - Caramel Wheat0.6 lb Caramel Wheat 34 46 7.4%
0.30 lb Torrified Wheat0.3 lb Torrified Wheat 36 2 3.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 13.6 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 5.92 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
36 oz Pured fresh frozen blueberries Flavor Secondary 7 days
 
Yeast
Wyeast - Bavarian Wheat 3638
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 160 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.72 g | 26.9 qt) 6.64 26.6  
Mash volume with grains (equipment estimates 6.72 g | 26.9 qt) 6.76 27.1  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.54 2.2  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.5 g | 22 qt) 6 24  
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.64 26.6
Equipment Profile Used: System Default
 
Notes

Started batch w/ 7 gal+

Hit slightly above 160° for steep slightly longer at 50 minutes. Mashed out” at 155° with great color!

Re lit the fire and brought to a boil, added extract and mittelfrüher.

Added extract and bittering hops before boil.

Knockout and chill. Slightly over time. Took about 30 minutes to chill. Really need a new chilling system.

Gravity off target at 1.034

I am not sure why my gravities are always low.

Did not read the instructions on the yeast. Did not sanitize the packet, did not break the nutrient. We will see if fermentation starts and goes. Worst case I get another packet of yeast and actually follow the instructions.

12 hours in, no fermentation yet. Optimal temp and dark conditions. Will update this evening.

Fermentation started about 36 to 40 hours after pitching and is very vigorous. Topped off the airlock.

Checked AM, krausen filled the airlock. Sanitized a new airlock and swapped out. Fermentation still going strong.

Issues with carboy bung created the lack of a tight airlock. Transfered to secondary ~1 week and 2 days after strong fermentation. Good sediment in primary fermenter, and falvor target is on. Did not notice any off flavors from the makeshift cling wrap seal that was necessary to the top of the carboy (after two bungs went for a swim). Gravity measured in line w/ final predicted gravity.

Small amount of fermentation was present in secondary after adding 1.5 pounds of frozen & warmed blueberries. this occured within 12 hours. Placed in moslin bag for secondary.

Will check gravity in a week and re-taste, but predict that this will be a good summer beer just over 4% when finished.


*Changes for next time: I would have added 3.3 pounds of Munic LME that I had on hand, and a second packet of yeast.

Update 6/16: gravity checked in at 1.0 putting alcohol somewhere around 4.85%. Faint berry taste but not overly strong. Nor overtly blueberry. Should drink a lot like a raddler. Will keg on 6/20.

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  • Last Updated: 2020-06-19 11:15 UTC