LEGACY - Liquid Sunshine Hefeweizen - Beer Recipe - Brewer's Friend

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LEGACY - Liquid Sunshine Hefeweizen

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 6.2 gallons (ending kettle volume)
Pre Boil Size: 7.39 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 68% (ending kettle)
Hop Utilization: 98%
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Monday November 15th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Weyermann - Pilsner4.5 lb Pilsner 36 1.5 35.3%
7.50 lb Rahr - Red Wheat7.5 lb Red Wheat 39.1 3.2 58.8%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.9%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
39 g Hallertau Mittelfruh39 g Hallertau Mittelfruh Hops Pellet 2.9 Boil 60 min 12.79 84.6%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 2.9 Boil 15 min 1.15 15.4%
46.09 g / $ 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) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 13 10 95 65 0
Added 1.18mL Lactic acid in addition to reaching the above ion levels to hit a mash pH of 5.50. I targeted a slightly higher mash pH due to the acidifying properties of Wy3068, and I don't want an overly tart hefeweizen.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.78 19.1  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume 4.45 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.51 g | 34 qt) 7.39 29.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 5.08 g | 20.3 qt) 6.2 24.8  
Estimated amount in fermentor 6.2 24.8  
Total: 9.23 36.9
Equipment Profile Used: System Default
 
Notes

I mixed Rahr Red Wheat with Dingemans Wheat. 4.5# red to 3# dingemans. Red wheat is potentially "more robust" and contributes greater color than white wheat. I love a good, golden hefeweizen--to me this beer shouldn't appear overly pale. I also used Melanoidin malt instead of my intended victory as it's all I had on-hand.

I've made probably 20 hefeweizen batches over the years, and I never aroma hop. not this time. I decided a small 7 gram charge of Mittelfruh at 15 minutes was worth adding to see if it improves the beer. I'll update these notes with the results and my thoughts (today, brew day, is 4/5/2024 for reference).

5/10/24: This is the best hefeweizen I've ever brewed. Therefore I am giving this one the "Legacy" label as a beer that needs no further modification, and will be brewed in this exact way in perpetuity.

9/27 - can't get enough of this beer, so i brewed it again. Changes made this time only include using 100% rahr red wheat instead of a mix of white wheat and red wheat. i pitched a whole bag of G01 Stefon, too, since Wyeast is half the amount of yeast for the same cost, and I don't buy into the underpitching argument. Will update with progress. Mash schedule 122F for 15 min, 147f for 20 min, 152-154f for 120+ min, no mashout.

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  • Last Updated: 2024-09-29 02:46 UTC