Weihenmaxdanbarnen - Hefeweizen - Beer Recipe - Brewer's Friend

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Weihenmaxdanbarnen - Hefeweizen

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Avenue Brews
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Monday January 4th 2021
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Bohemian Pilsner2.5 kg Bohemian Pilsner 38 1.9 48.5%
2.50 kg American - Wheat2.5 kg Wheat 38 1.8 48.5%
0.15 kg German - Acidulated Malt0.15 kg Acidulated Malt 27 3.4 2.9%
5.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 10.17 66.7%
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 4 Boil 20 min 3.08 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Whirlfloc Water Agt Boil 15 min.
1 tbsp Yeast Nutrient Other Boil 15 min.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 148.5 g       Temp: 20 °C       CO2 Level: 2.47 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Mash In Temperature 67 °C 67 °C 70 min
Mash Out 76 °C 76 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.8
Mash volume with grains 22.2
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 15.1 L) 15.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 28
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 21
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Yeast: White Labs WLP300 OR Wyeast 3068 Weihenstephan Weizen

If you want more banana flavor, ferment at the warmer end of the yeast’s range.

The total wort boil time is 90 minutes, which helps reduce the S-Methyl Methiomine (SMM) present in the lightly kilned pilsner malt and results in less Dimethyl sulfide (DMS) in the finished beer.

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  • Last Updated: 2021-01-17 06:30 UTC