Hefeweizen V2 - Beer Recipe - Brewer's Friend

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Hefeweizen V2

167 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.35 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Aaron Boroskin
Hop Utilization: 98%
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Sunday April 11th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Rice Hulls1 lb Rice Hulls 0 0 8.9%
5 lb Weyermann - Pale Wheat5 lb Pale Wheat 36 2 44.4%
5 lb Weyermann - Pilsner5 lb Pilsner 36 1.5 44.4%
4 oz Weyermann - Melanoidin4 oz Melanoidin 34.5 27 2.2%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3.6 Boil 60 min 6.46 50%
0.25 oz Saaz0.25 oz Saaz Hops Leaf/Whole 3.5 Boil 60 min 3.14 25%
0.25 oz Saaz0.25 oz Saaz Hops Leaf/Whole 2.8 Boil 60 min 2.51 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Tablet Fining Boil 10 min.
4 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.80 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Clarksburg Neutralized Well Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 0 60 30 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.05 gal Ferulic Acid Rest Strike 111 °F 113 °F 15 min
Beta Rest Temperature 113 °F 145 °F 40 min
Alpha Rest Sparge 145 °F 161 °F 30 min
Mash Out Temperature 161 °F 169 °F 10 min
4.01 gal Sparge Fly Sparge 169 °F 180 °F 20 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 63 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.92 19.7  
Mash volume with grains 5.82 23.3  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.27 g | 17.1 qt) 4.08 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7.35 29.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.55 22.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.55 g | 22.2 qt) 5.25 21  
Total: 9.01 36
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

  • Prepare Shaken Not Stirred Starter starter the night before brewing.
  • Use 1 quart of pre-canned wort & top up with RO water to one 1 liter in a 1 gallon jar.
  • Aerate by shaking like it owes me money to the point of being mostly foam (or aerate with pure oxygen), then add yeast and gently shake a little more to mix in the yeast.
  • Place in fermenter set to fermentation temperature of 63 degrees.

    MASH NOTES

  • Mill grain only one time (wheat shouldn't be milled too finely).
  • Ferulic acid rest (112-113 degrees) is to maximize creation of phenols (clove flavor) by the yeast.
  • Omit acid and salts from dough-in. Goal is for pH to be > 5.7 during ferulic acid rest.
  • Strike temp = 111 to Mash-in at around 105 degrees.
  • Immediately set HLT temp to 113 (the temp of the first rest). Grain addition will reduce initial temp, which will then rise to the temp of the first rest (113).
  • Add salts when temp is nearing the beta amylase rest temperature.

    BOIL NOTES

  • Boil Timer Settings: nE=3, T1=90, T2=60, T3=10
  • Either use a hop spider or whirlpool after the boil to deal with loose whole hops.
  • Before filling fermenter, fill two quart jars with wort for canning as gyle/speise for carbonating the beer.

    FERMENTATION NOTES

  • Pitch entire volume of starter.
  • Use an OPEN FERMENT to maximize esters.
    -LOOSELY cover the fermenter to reduce possibility of spoiling organisms from falling in.
  • Add airlock on 4th day.

  • Pitch at 60 degrees
  • Ferment at 63 degrees for 7 days then unplug freezer.
  • Ramp to 68 degrees over 2 days.
  • Keep at 68 degrees for another 7 days, then reduce to 50 degrees over 2 days and hold at 50 degrees for 14 days.
  • Raise beer temp to 68 in preparation for packaging.

    STC-1000 settings:
    SP0=63, DH0=168
    SP1=63,DH1=48
    SP2=68, DH2=168
    SP3=68, DH3=48
    SP4=50, DH4=0

    PACKAGING

  • Tare weight of empty keg.
  • Put canned gyle/speise into serving keg (to carbonate beer).
  • Calculate keg weight that represents 5 gallons of beer (including gyle) and fill to that weight.

  • Target 3.0 volumes of CO2.
  • Attach BlowTie 2 spunding valve and set to 35 psi (ensure 0-60 psi gauge is installed).
  • Hold beer temp at 68 degrees while naturally carbonating (two weeks).
  • Remove spunding valve and put keg in keezer at 42 degrees with regulator set to 19 psi (3.0 volumes of CO2).

    REFERENCES

  • https://beerandbrewing.com/traditional-hefeweizen-worth-the-trouble/#:~:text=The rest at 112°,for creating 4-vinyl guaiacol.
  • http://www.braukaiser.com/wiki/index.php/Weissbier_Hell
  • https://www.homebrewtalk.com/threads/bavarian-hefeweizen-and-mash-sparge-ph.599613/
  • http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/
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  • Last Updated: 2021-05-06 22:51 UTC