Weissbier No. 2 - Beer Recipe - Brewer's Friend

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Weissbier No. 2

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.78 gallons
Post Boil Size: 5.53 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Thursday June 10th 2021
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OG: 1.054 FG: 1.014 ABV: 5.2% IBU: 15

1.048
1.012
4.8%
13.9
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb German - Wheat Malt6.5 lb Wheat Malt 37 2 59.5%
14 oz Weyermann - Munich Type II (Dark)14 oz Munich Type II (Dark) 37 10 8%
1.70 oz Weyermann - Carafa Special Type 1 1.7 oz Carafa Special Type 1 29.9 340 1%
50 oz Weyermann - Floor-Malted Bohemian Pilsner50 oz Floor-Malted Bohemian Pilsner 36.3 1.9 28.6%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 2.9%
174.70 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 10.8 Boil 60 min 10.73 33.3%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 2.1 Boil 30 min 3.21 66.7%
0.75 oz / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.09 16.4  
Mash volume with grains 4.97 19.9  
Grain absorption losses -1.36 -5.5  
Remaining sparge water volume 5.3 21.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.78 31.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.53 22.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.53 g | 22.1 qt) 5.5 22  
Total: 9.39 37.6
Equipment Profile Used: System Default
 
Notes

Brewed June 12 2021:

Mash in at 95°F for 10 min, then 10 more min rest at 113°F for ferrulic rest, then another 10 min at 122°F for a protein rest. Make sure not to overdue protein rest.

Heat to 147°F and hold for 5 min. Add entire mash to mash tun and top with hot water as needed to be at 147°. Pull a 1/3 decoction and heat to 152°F, hold for 10 min, then raise it to 158°F for 20 min and finally to 203°F for 5 min.

When transferred back to main mash, it should reach 167°F. Had to top up with hot water per usual to reach temp. Add 1/2 lb of rice hulls, stir and allow to rest for 30 min before initiating sparge.

Sparge went well, so 1/2 lb of hulls is sufficient. Collected 8.5 gallons at 9.5 Brix. Boiled for 30 minutes with no hops and then hopped according to schedule with the additional one hour boil. Final collection 5.5 gal at 12 Brix (1.048)

Bottled July 5, 2021 - Landed spot on @ 1.013, bottled with 3/4 cup corn sugar

Recipe loosely developed from Brewing with Wheat Brauereigasthof Schneider

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  • Last Updated: 2021-07-05 22:45 UTC