Hefeweizen - Beer Recipe - Brewer's Friend

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Hefeweizen

171 calories 17 g 16 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.11 gallons
Post Boil Size: 5.88 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Travis Hammerbeck
Hop Utilization: 96%
Calories: 171 calories (Per 16oz)
Carbs: 17 g (Per 16oz)
Created: Monday April 29th 2024
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0.35
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 lb Briess - Wheat Malt, White5.4 lb Wheat Malt, White 39.1 2.5 57.9%
2.18 lb Weyermann - Barke Pilsner Malt2.18 lb Barke Pilsner Malt 37.03 1.75 23.4%
1.48 lb Weyermann - Isaria 19241.48 lb Isaria 1924 35.8 3.3 15.9%
0.26 lb Weyermann - Acidulated0.26 lb Acidulated 27 3.4 2.8%
9.32 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Northern Brewer - German Hallertau25 g German Hallertau Hops Pellet 3.6 Boil 60 min 12.33 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Wyeast - Beer Nutrient $ 0.09 / g
$ 0.20 		Other Boil 10 min.
1 tsp Irish Moss Fining Boil 10 min.
0.50 each Whirlfloc $ 0.30 / each
$ 0.15 		Fining Boil 10 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Baking Soda Water Agt Mash 1 hr.
$ 0.35
 
Yeast
White Labs - Bavarian Weizen Yeast WLP351
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 20.3 psi       Temp: 36 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Munich (decarbonated)
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
14 qt Furulic acid rest Strike 119 °F 113 °F 20 min
8.5 qt Sach rest Infusion 212 °F 148 °F 30 min
Decoction 4qt at a time, to 170 Decoction 148 °F 170 °F 15 min
11.5 qt Batch Sparge 170 °F 170 °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 3.5 14  
Mash volume with grains 4.24 17  
Grain absorption losses -1.17 -4.7  
Remaining sparge water volume (equipment estimates 4.45 g | 17.8 qt) 5.03 20.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 7.11 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.88 23.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.88 g | 23.5 qt) 5 20  
Total: 8.53 34.1
Equipment Profile Used: System Default
"Hefeweizen" Weissbier beer recipe by Travis Hammerbeck. All Grain, ABV 5.4%, IBU 12.33, SRM 4.26, Fermentables: (Wheat Malt, White, Barke Pilsner Malt, Isaria 1924, Acidulated) Hops: (German Hallertau) Other: (Beer Nutrient, Irish Moss, Whirlfloc, Calcium Chloride (dihydrate), Epsom Salt, Baking Soda)
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  • Last Updated: 2024-05-06 21:16 UTC