BriHog Hefeweizen - Beer Recipe - Brewer's Friend

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BriHog Hefeweizen

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6.54 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Thursday November 17th 2022
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5.4%
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.49 lb German - Bohemian Pilsner4.49 lb Bohemian Pilsner 38 1.9 45.4%
4.49 lb American - Wheat4.49 lb Wheat 38 1.8 45.4%
0.90 lb Rice Hulls0.9 lb Rice Hulls 0 0 9.1%
9.88 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3 Boil 90 min 3.32 25%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3 Boil 60 min 9.3 75%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
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:
0.5 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.24 psi       Temp: 38 °F       CO2 Level: 4.04 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
77.1 9 2 71.3 5 127
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.7 gal Dough-In Strike 163 °F 113 °F 10 min
Rest Temperature 113 °F 122 °F 10 min
Mash Temperature 122 °F 149 °F 60 min
Mash Out Temperature 149 °F 168 °F --
5.5 gal Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.71 14.8  
Mash volume with grains 4.5 18  
Grain absorption losses -1.24 -4.9  
Remaining sparge water volume 4.32 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.29 g | 29.2 qt) 6.54 26.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 4.25 g | 17 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 8.03 32.1
Equipment Profile Used: System Default
 
Notes

Based on Keith Koval's Outpatient Hefeweizen:

Pitch yeast at 58F
Allow temp to rise to 62 F for first 3 days
Raise temp to 65 F for 4 more days
Raise temp to 68F to clean up any off flavors
Drop temp to 34 F for 3 days to crash yeast proteins and tannins

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  • Last Updated: 2022-11-17 23:37 UTC