Get the Hefe Outta Here! - Beer Recipe - Brewer's Friend

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Get the Hefe Outta Here!

173 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.29 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Karissa & Robert
Calories: 173 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Saturday July 23rd 2022
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1.016
4.7%
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1.19
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Weyermann - Pale Wheat6.5 lb Pale Wheat 36 2 59.1%
4.50 lb Weyermann - Pilsner4.5 lb Pilsner 36 1.5 40.9%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Hallertau (Mittelfruh)1 oz Hallertau (Mittelfruh) Hops $ 1.19 / oz
$ 1.19 		Pellet 4.5 Boil 30 min 12.46 100%
1 oz / $ 1.19
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 21.67 psi       Temp: 38 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.9 gal Ferulic Rest Strike 119 °F 114 °F 15 min
Protein Rest Temperature 114 °F 124 °F 15 min
Temperature 124 °F 158 °F 60 min
1.49 gal Batch Sparge 158 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume 3.79 15.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.29 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 4.75 g | 19 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 7.92 31.7
Equipment Profile Used: System Default
 
Notes

Add salts and acids after 124F protein rest when increasing to 158F for Sach rest.

Ferment at 60F for 3 days
Ferment at 65F for 3 days
Ferment at 68F for 5 days

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  • Public: Yup, Shared
  • Last Updated: 2022-07-23 19:07 UTC