Hefeweizen - Beer Recipe - Brewer's Friend

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Hefeweizen

179 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rothrock Brewing Company
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Sunday February 14th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 38.1%
4 lb German - Pilsner4 lb Pilsner 38 1.6 38.1%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 9.5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.8%
1 lb German - Vienna1 lb Vienna 37 4 9.5%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.7 Boil 60 min 9.96 100%
1 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
15.5 qt Protein Rest Infusion -- 122 °F 20 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 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.16 g | 16.7 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5 20  
Total: 7.56 30.3
Equipment Profile Used: System Default
 
Notes

Winner of the Quad State Beer Festival Competition 2016 (Belgian - Saisson - Wheat category)


Fermentation Note: Pitch 100 billion cells of WLP 300 onto chilled wort for initial fermentation (DO NOT MAKE A STARTER - UNDER-PITCHING IS KEY!) Ferment at 60 for 72 hrs.

After 72 hrs, raise temperature to 68 until airlock activity becomes minimal.

After airlock activity becomes minimal, reduce temperature to 60* for the remaining primary fermentation. No secondary fermentation is required, Rack to keg or bottle condition.



Award Winning Recipe
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  • Last Updated: 2021-02-14 12:30 UTC