Hefeweizen V 3.0 - Beer Recipe - Brewer's Friend

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Hefeweizen V 3.0

223 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 17.5 gallons (fermentor volume)
Pre Boil Size: 17.67 gallons
Post Boil Size: 16.17 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Tuesday November 9th 2021
1.067
1.018
6.5%
17.4
5.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Viking - Pilsner Malt20 lb Pilsner Malt 37 1.9 47.1%
10 lb Viking - Wheat Malt10 lb Wheat Malt 38 2.5 23.5%
2.50 lb United Kingdom - Golden Naked Oats2.5 lb Golden Naked Oats 33 10 5.9%
10 lb Great Western - White Wheat10 lb White Wheat 37 3.5 23.5%
42.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Artisan - Magnum30 g Magnum Hops Pellet 13.7 Boil 60 min 13.54 33.3%
30 g Liberty30 g Liberty Hops Pellet 6.3 Boil 15 min 3.09 33.3%
30 g Liberty30 g Liberty Hops Pellet 6.3 Boil 3 min 0.77 33.3%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
101.54 ml Phosphoric acid Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Framgarden Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
80 - 95 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 813 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 28.1 oz       Temp: 68 °F       CO2 Level: 3.6 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
13 gal 111 F H20 to reach target Strike 120 °F 115 °F 40 min
2 gal 210F H20 to raise to next target Infusion 210 °F 125 °F 40 min
2 gal 210F H20 to raise to next target + HEAT Infusion 210 °F 145 °F 10 min
2 gal 210F H20 to raise to next target + HEAT Infusion 210 °F 155 °F 40 min
1 gal 210F H20 to raise to next target + HEAT Infusion 210 °F 165 °F 15 min
2 gal 210F H20 to raise to next target + HEAT Sparge 170 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.79 gal (71.16 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.79 gal (23.16 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.21 gal (68.85 qt). Suggest reducing strike water volume to 8.6 gal (34.4 qt) and adding 5.21 gal (20.85 qt) sparge/top-off. 13.81 55.3  
Strike water volume at mash thickness of 1.3 qt/lb 13.81 55.3  
Mash volume with grains (equipment estimates 15.88 g | 63.5 qt) 17.21 68.9  
Grain absorption losses -5.31 -21.3  
Remaining sparge water volume (equipment estimates 9.54 g | 38.2 qt) 9.42 37.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.79 g | 71.2 qt) 17.67 70.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 16.17 64.7  
Top off amount 1.33 5.3  
Going into fermentor 17.5 70  
Total: 23.23 92.9
Equipment Profile Used: System Default
 
Notes

So The wort was divided into three carboys, one 30 liter carboy which was fermented with , Munich Yeast , and two 20 liter carboy was fermented with Kveik Framgarden. Isolate B and isolate C

The Kveic C performance was unrivaled and eventually the C cake was needed to finish the stuck B isolate carboy

The Munich was also divided to include apples into the secondary. Two apple varieties were compared. Hampshire and Macintosh (1.5 lbs of cored and peeled per 6 qts beer went into the secondary. Apples were peeled cored then riced. Brought to 165F for 10 min then rapid chilled to 128F and a teaspoon of pectinase added and held 30 minutes, further chilled to 68F put into secondary and topped with beer from primary.

The carboy fermented with Framgarden B isolate then put into the Framgarden C fermenter after that batch was bottled. When fermentation was complete this batch was divided into four six liter carboys and fruits of blueberries strawberries cranberries or raspberries. Each of the fruits were processed as were the apples as described above.

In conclusion Framgarden offered a cleaner profile than Munich( the Munich being true to style) The cleaner profile of Framgarden really let the fruit chatter come through.

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  • Last Updated: 2022-10-31 22:31 UTC