001 - Hefeweizen - Beer Recipe - Brewer's Friend

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001 - Hefeweizen

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.394 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Tuesday August 18th 2020
1.049
1.012
4.9%
8.4
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.67 lb American - Wheat10.67 lb Wheat 38 1.8 71.1%
4 lb American - Pilsner4 lb Pilsner 37 1.8 26.7%
5.33 oz German - Acidulated Malt5.33 oz Acidulated Malt 27 3.4 2.2%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Hallertau Mittelfruh0.65 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 6.13 50%
0.65 oz Hallertau Mittelfruh0.65 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 2.22 50%
1.30 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
5.33 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 51.65 psi       Temp: 68 °F       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Begin mash-in and raise Temp Temperature -- 1.5 °F 15 min
8 gal Sit at 112-114 10-15 mins - protein rest 10 min up to 131. Temperature 105 °F 112 °F 10 min
5.3 gal Raise to Sach Temp, 1, 143-147 or so, to sit about 15-35 min. then pull decoction 40% Decoction 112 °F 147 °F 35 min
5.3 gal Pull 40%, boil 10-20 mins, then recombine Temperature 147 °F 212 °F 20 min
13.3 gal Temp to 160-163 for 30 to 45 mins. Temperature 147 °F 160 °F 30 min
13.3 gal Mashout Sparge 160 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains (equipment estimates -0.17 g | -0.7 qt) 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.55 g | 10.2 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 1 4  
Top off amount 7 28  
Going into fermentor 8 32  
Total: 11.13 44.5
Equipment Profile Used: System Default
 
Notes

Fermenting 1 gallon in carboy. Do not filter, but try not to put in much trub material.

Save some wort for speise/gyle. 3.3-4 vols Co2. Shooting for 3.5. About 22 oz - so set aside a sanitized bomber of wort in fridge. If 22 ounces, will get about 3.7 vols.

Primary ferm at 62F first few days, about 3, Then 65F maybe another 3, finish at 68F.

Boil, then cool speise. May pitch with some left over yeast or from bottom of primary. Mix all in bottling bucket, then bottle.

Secondary ferm in bottles at 68F. At least 3 weeks.

The Infusion/Decoction schedule is:
6.4 qt strike to 113 with grain - 10 min sit
Boil 1.5 qt with salt, add to grain to bring to 131 - 10 min sit
Boil 2.1 qt, add to grain to bring to 147
Take about 2.9 qt with 30-40% grain and boil, add back to bring to 161

I'm at altitude, so boiling is slightly under 212, This brings approximately 6.3qt strike, 1.6 qt, 2.2 qt, then 3.2 qt decoction.


Beer won Gold at Jefferson County Homebrew Competition 2018 in Weissbier category


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  • Last Updated: 2020-08-18 13:04 UTC