(2020-06-17) Hefeweizen (NS) - Beer Recipe - Brewer's Friend

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(2020-06-17) Hefeweizen (NS)

162 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 9.3 °P (recipe based estimate)
Post Boil Gravity: 12.6 °P (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 162 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Tuesday June 16th 2020
12.2 °P
2.9 °P
5.0%
12.3
6.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Wheat Malt7 lb Wheat Malt 37 2 63.1%
3 lb German - Floor-Malted Bohemian Pilsner3 lb Floor-Malted Bohemian Pilsner 38 1.8 27%
0.50 lb German - Vienna0.5 lb Vienna 37 4 4.5%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 4.5%
0.10 lb German - Acidulated Malt0.1 lb Acidulated Malt 27 3.4 0.9%
11.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Hallertau Blanc (10 AA)0.25 oz Hallertau Blanc (10 AA) Hops Pellet 7.2 Boil 60 min 6.41 20%
0.50 oz Hallertau Mittelfruh (3.75 AA)0.5 oz Hallertau Mittelfruh (3.75 AA) Hops Pellet 3.3 Boil 60 min 5.88 40%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Whirlpool at 150 °F 0 min 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.25 tsp Epsom Salt Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 7.5 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
22.8 2.9 0 40.3 11.3 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 gal Ferulic Rest Temperature -- 115 °F 25 min
Temperature -- 142 °F 15 min
Temperature -- 150 °F 15 min
Temperature -- 160 °F 30 min
Pulled 10 mins into 160* rest Decoction -- 212 °F 15 min
Mashout & Recirc Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.86 19.4  
Mash volume with grains (equipment estimates 5.53 g | 22.1 qt) 5.74 23  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 4.86 g | 19.4 qt) 4.78 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.8 23.2  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Top off amount 0.22 0.9  
Going into fermentor 6 24  
Total: 9.64 38.6
Equipment Profile Used: System Default
 
Notes

Added lactic acid and acid malt after ferulic rest during slow rise to 142*.

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  • Last Updated: 2020-08-07 12:53 UTC