Hefeweizen revisited (XII) - Beer Recipe - Brewer's Friend

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Hefeweizen revisited (XII)

174 calories 16.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 90 min
Batch Size: 5.15 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 5.17 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: voodoo donut
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Monday March 1st 2021
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OG: 1.052 FG: 1.009 ABV: 5.6% IBU: 20

1.053
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5.5%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 48.4%
5 lb German - Pilsner5 lb Pilsner 38 1.6 48.4%
0.33 lb German - Melanoidin0.33 lb Melanoidin 37 25 3.2%
10.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 15 Boil 60 min 17.97 100%
0.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
4.25 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 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
Infusion -- 152 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.95 g | 35.8 qt) 8.14 32.6  
Mash volume with grains (equipment estimates 9.78 g | 39.1 qt) 8.97 35.9  
Grain absorption losses -1.29 -5.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.41 g | 29.6 qt) 6.6 26.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.15 g | 20.6 qt) 5.17 20.7  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.17 g | 20.7 qt) 5.15 20.6  
Total: 8.14 32.6
Equipment Profile Used: System Default
 
Notes

Using Dry yeast for a hefe for the first time....due to global warming, lol. Liquid yeast gets cooked during delivery

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  • Public: Yup, Shared
  • Last Updated: 2021-03-13 21:12 UTC