HollyWeizen - Beer Recipe - Brewer's Friend

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HollyWeizen

180 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.54 gallons
Post Boil Size: 12.25 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Vin
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Friday July 17th 2020
1.055
1.010
5.9%
16.9
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Pilsen Malt 2-Row10 lb Pilsen Malt 2-Row 37 1.2 47.6%
10 lb Briess - Wheat Malt, White10 lb Wheat Malt, White 39.1 2.5 47.6%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.8%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 9.8 Boil 60 min 16.92 100%
1 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.87 gal Ferulic rest: only if clove wanted Strike 120 °F 113 °F 15 min
Strike -- 152 °F 90 min
Strike out Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 62 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.54 gal (50.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.54 gal (2.15 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.88 31.5  
Mash volume with grains 9.56 38.2  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 7.54 g | 30.2 qt) 8.54 34.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.54 g | 50.2 qt) 13.54 54.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.25 49  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.25 g | 49 qt) 11 44  
Total: 16.42 65.7
Equipment Profile Used: System Default
 
Notes

To get optimal banana flavor:

  1. Starter with 1L of 1.040 to get ~ 250billion cells
  2. Do not aerate
  3. ferment @ 73F
Last Updated and Sharing
 
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  • Last Updated: 2023-09-27 20:53 UTC