Don's Hefeweitzen - Beer Recipe - Brewer's Friend

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Don's Hefeweitzen

196 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 65 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.63 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Jonathan, Bob and Palmer
No Chill: 5 minute extended hop boil time
Hop Utilization: 96%
Calories: 196 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Saturday July 11th 2020
1.059
1.017
5.5%
8.9
8.2
5.5
24.47
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb German - Wheat Malt5.75 lb Wheat Malt $ 1.85 / lb
$ 10.64 		37 2 45.5%
3.75 lb Munich - Light 10L3.75 lb Munich - Light 10L $ 1.85 / lb
$ 6.94 		33 10 29.7%
1.75 lb German - Vienna1.75 lb Vienna $ 1.95 / lb
$ 3.41 		37 4 13.9%
6 oz German - Melanoidin6 oz Melanoidin $ 1.95 / lb
$ 0.73 		37 25 3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 7.9%
12.62 lbs / $ 21.72
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops $ 2.75 / oz
$ 2.75 		Pellet 2.8 Boil 45 min 8.9 100%
1 oz / $ 2.75
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden tablet Water Agt Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.05 psi       Temp: 37 °F       CO2 Level: 4 Volumes
 
Target Water Profile
June 2020 Fulton Cty Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 8 18 70 47 30
FCW 06/2020, 1/2 Campden tablet all at water fill.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 qt Initial rest Temperature 110 °F 105 °F 20 min
second rest Temperature -- 145 °F 25 min
Final Temperature -- 158 °F 30 min
8 qt sparge & drain to get 6.75 gal pre-boil Batch Sparge -- 170 °F 5 min
Starting Mash Thickness: 2.05 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.05 qt/lb 6.47 25.9  
Mash volume with grains 7.48 29.9  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume (equipment estimates 2.52 g | 10.1 qt) 2.11 8.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.7 qt) 6.75 27  
Boil off losses -1.63 -6.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.63 22.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.63 g | 22.5 qt) 5.5 22  
Total: 8.58 34.3
Equipment Profile Used: System Default
 
Notes

For Brewzilla 35 liter with continuous recirculation.

Water: 8 gal in kettle, add chemicals, at first strike temp (~110F) drain off 1.75 gal for later sparge. Sparge with 1.75 gal or more to get 6.75 gal pre-boil.

Cool to 64F, add 45 sec of Oxygen or 5 min of air, then slight underpitch to encourage esters at same temperature. Wyeast 3068, alternative While Labs WLP300. Near end of fermentation, increase temperature to 72 F and hold 3 to 5 days. Keg without a cold crash.

Carbonate to 4 vols, fairly fizzy.

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  • Last Updated: 2023-04-21 19:42 UTC