Old School Hefeweizen - Beer Recipe - Brewer's Friend

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Old School Hefeweizen

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Ian Purvis
Hop Utilization: 98%
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Sunday April 23rd 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Briess - Wheat Malt, White5.5 lb Wheat Malt, White 39.1 2.5 52.4%
4.50 lb Avangard - Pilsner4.5 lb Pilsner 37.3 1.7 42.9%
4 oz Avangard - Light Munich4 oz Light Munich 37 8 2.4%
4 oz Briess - Caramel Malt - 10L4 oz Caramel Malt - 10L 35.4 10 2.4%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Yakima Chief Hops - Hallertauer Magnum7 g Hallertauer Magnum Hops Pellet 16.2 Boil 45 min 13.79 50%
7 g Hallertau Mittelfruh7 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 1.26 50%
14 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
8 oz Rice hulls Water Agt Mash 1 hr.
0.50 each Whirlfloc tablet Water Agt Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 5 min.
1.50 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
62.1 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.2 oz       Temp: 62.6 °F       CO2 Level: 3.5 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
10.5 qt @ 101F Strike -- 95 °F 10 min
2.3 qt @ boiling Infusion 95 °F 113 °F 10 min
1.5 qt @ boiling Infusion 113 °F 122 °F 10 min
6.3 qt @ boiling Infusion 122 °F 147 °F 5 min
Decoction 147 °F 152 °F 10 min
Decoction 152 °F 158 °F 10 min
Decoction 158 °F 203 °F 5 min
3.75 gal @ 175F Fly Sparge -- -- --
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.63 10.5  
Mash volume with grains 3.47 13.9  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 6.71 g | 26.8 qt) 6.44 25.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

Yeast starter: 1.6l with 153g light DME (make 2 days prior)
Mash schedule per Schneider Weisse original (Stan Hieronymous), & Dr. Nicole Shriner, MSU:
Mash in @ 95F (35°C); helps break down β-glucan.
Step to 113F (45°C); hold 10 mins; ferulic acid rest.
Step to 122F (52°C); hold 10 mins; protein rest.
Step to 147F (64°C); hold 5 min; β- amylase active.
Pull 1/3rd decoction:

  1. Heat to 152F (67C), hold 10 min; α-amylase active.
  2. Heat to 158F (70C), hold 20 min;
  3. Heat to 203F (95C), hold 5 min (develops melanoidins)
    Return decoction to mash, aim to settle at 167F (75C); for mash-out (denature enzyme activity).
    N.B. Increase pre-boil volume for a 90 minute boil to reduce DMS.
    Acidify with lactic during boil (or on cooling?) to pH 5.0 for fermentation.
    Draw off 750 ml wort for 'speise' at bottling (1/2 batch).
    Build with Magnum at 60 min, Mittlefruh @ 10 min.
    Cool & pitch yeast at 61-63F (16-17C); allow to rise to 71-73F (22C) for diacetyl rest.
    Bottle half with 'spiese' and condition 7 days @ 70F (21C) and 14 days @ 50F (10C). Keg and carbonate half to 3.5 vols CO2.
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  • Last Updated: 2023-12-06 01:46 UTC