Hefeweizen V 2.0 - Beer Recipe - Brewer's Friend

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Hefeweizen V 2.0

260 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17.48 gallons
Post Boil Size: 15.23 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 260 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Monday November 9th 2020
1.078
1.020
7.5%
18.9
6.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Finland - Pilsner Malt15 lb Pilsner Malt 37 2 37.5%
10 lb Finland - Wheat Malt10 lb Wheat Malt 38 2 25%
2.50 lb United Kingdom - Golden Naked Oats2.5 lb Golden Naked Oats 33 10 6.3%
2.50 lb Finland - Vienna Malt2.5 lb Vienna Malt 36 3 6.3%
10 lb Great Western - White Wheat10 lb White Wheat 37 3.5 25%
40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Hallertau Mittelfruh (3.75 AA)56 g Hallertau Mittelfruh (3.75 AA) Hops Pellet 3.2 Boil 75 min 7.13 32.6%
56 g Hallertau Mittelfruh (3.75 AA)56 g Hallertau Mittelfruh (3.75 AA) Hops Pellet 4 Boil 75 min 8.91 32.6%
30 g Hallertau Mittelfruh (3.75 AA)30 g Hallertau Mittelfruh (3.75 AA) Hops Pellet 4 Boil 15 min 2.27 17.4%
30 g Hallertau Mittelfruh (3.75 AA)30 g Hallertau Mittelfruh (3.75 AA) Hops Pellet 4 Boil 3 min 0.57 17.4%
172 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
33.13 ml Phosphoric acid Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 804 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 13.2 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal 111 F H20 to reach target Strike 120 °F 115 °F 40 min
2 gal 210F H20 to raise to next target Infusion 210 °F 125 °F 40 min
2 gal 210F H20 to raise to next target + HEAT Infusion 210 °F 145 °F 10 min
2 gal 210F H20 to raise to next target + HEAT Infusion 210 °F 155 °F 40 min
1 gal 210F H20 to raise to next target + HEAT Infusion 210 °F 165 °F 15 min
2 gal 210F H20 to raise to next target + HEAT Sparge 170 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.48 gal (69.91 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.48 gal (21.91 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.2 gal (64.8 qt). Suggest reducing strike water volume to 8.8 gal (35.2 qt) and adding 4.2 gal (16.8 qt) sparge/top-off. 13 52  
Strike water volume at mash thickness of 1.3 qt/lb 13 52  
Mash volume with grains 16.2 64.8  
Grain absorption losses -5 -20  
Remaining sparge water volume 9.73 38.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 17.48 69.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 15 g | 60 qt) 15.23 60.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 15.23 g | 60.9 qt) 15 60  
Total: 22.73 90.9
Equipment Profile Used: System Default
 
Notes

So The wort was divided into three carboys, one 30 liter carboy which was fermented with Wyeast 3068, one 20 liter carboy was fermented with Munich Dry Yeast , and one 20 liter carboy was fermented with Kveik Framgarden. All vessels were maintained d

While I believe the character of the 3068 was quite true to style and quite good, I preferred the Munich as it was a bit less expressive on the, esters and more approachable.

The Framgarden was of a different character with Tangerine and delicate melon notes, and like the Munich More approachable.

My sensory panel consists of people who enjoy drinking beer, but which have no interest in making it. Brutal honesty on matters of beer and life is a hallmark of the sensory panel members. Hands down they all preferred the Framgarden fermented Hefeweizen

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  • Last Updated: 2021-11-09 15:00 UTC