Hefeweizen (apartment brewer) - Beer Recipe - Brewer's Friend

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Hefeweizen (apartment brewer)

161 calories 18 g 330 ml
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Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 26.5 liters (fermentor volume)
Pre Boil Size: 30.47 liters
Post Boil Size: 27.45 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (steeping grains only)
Calories: 161 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Tuesday December 12th 2023
1.052
1.015
4.9%
10.2
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Weyermann - Pale Wheat3.5 kg Pale Wheat 36 2 60.9%
2.10 kg Weyermann - Floor-Malted Bohemian Pilsner2.1 kg Floor-Malted Bohemian Pilsner 36.3 1.9 36.5%
0.15 kg Weyermann - Melanoidin0.15 kg Melanoidin 34.5 27 2.6%
5.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g Tettnanger37 g Tettnanger Hops Pellet 2.8 Boil 60 min 10.18 100%
37 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
6.70 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35.1 L Infusion 60 °C 57 °C 45 min
Infusion 57 °C 69 °C 30 min
mashout Infusion 69 °C 77 °C 15 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 38.1 L) 36.2
Mash volume with grains (equipment estimates 38.1 L) 40
Grain absorption losses (steeping) -5.8
Pre boil volume (equipment estimates 32.4 L) 30.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 26.5 L) 27.5
Going into fermentor (equipment estimates 27.5 L) 26.5
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

-Prepare 35.3L of water with salts, minerals and 1 campden tablet
-Set aside 10L for the step mash
-Heat 25L @ 60 degC (strike water)
-Mash in, add Lactic acid and keep temperature steady at 57degC for 40 minutes

  • Add the 10L of water at 100degC
  • Hold steady at 69degC for 30 minutes
  • Raise temp to 77degC for 15 minutes (mash out)
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  • Last Updated: 2024-03-02 00:26 UTC