Bavarian Hefeweizen - Beer Recipe - Brewer's Friend

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Bavarian Hefeweizen

222 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 23.5 liters
Post Boil Size: 20.4 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 80% (brew house)
Source: John F. Rosnow
Hop Utilization: 91%
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Wednesday September 29th 2021
1.067
1.017
6.6%
19.9
4.5
5.7
25.23
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.72 kg The Swaen - Swaen Pilsner2.72 kg Swaen Pilsner $ 1.25 / lb
$ 7.50 		38 2 50%
2.72 kg Briess - Wheat Malt, White2.72 kg Wheat Malt, White $ 1.50 / lb
$ 8.99 		39.1 2.5 50%
5.44 kg / $ 16.49
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42.52 g Homegrown42.5243 g Homegrown Hops Leaf/Whole 4.5 Boil 60 min 17.72 75%
14.17 g Homegrown14.1748 g Homegrown Hops Leaf/Whole 4.5 Boil 10 min 2.14 25%
56.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 lb Rice Hulls $ 2.49 / lb
$ 1.25 		Water Agt Mash 0 min.
$ 1.25
 
Yeast
Wyeast - Bavarian Wheat 3056
Amount:
1 Each
Cost:
$ 7.49 / each
$ 7.49
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 7.49 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Anoka, MN 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike 49 °C 49 °C 20 min
17 L Steeping 49 °C 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 22.2 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.3
Mash volume with grains (equipment estimates 19.5 L) 19.9
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 16.4 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.4 L) 23.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.4
Top off amount 0.4
Going into fermentor 20.8
Total: 29.8  
Equipment Profile Used: System Default
 
Notes

I measure my grains in pounds, but then switch to metric for water measurement as it is more accurate with my equipment.

I learned on a video if you use 100% wheat, it has a tendency to gum up the mash. Usually about 50% wheat and 50% Barley. https://binged.it/2TE7U5y. They did a rest at 120 degrees for 20 minutes to help break down the wheat proteins. They then went to 152 degrees and let it sit for an hour.

Based on my previous batches, I increased the heat to 154 to insure the grains were at least at 152.

I made a double yeast starter to farm half of it.

I used homegrown hops that were not dried ahead of time. Based on air drying hops, about half the volume is lost from wet to dry, so I actually used 4 ounces of hops, which was the equivalent of 2 ounces of dry hops, so the recipe indicates 2 ounces.

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  • Last Updated: 2021-10-07 20:29 UTC