Under A Heat Hefeweiz-ory (Hefeweizen v.Vier) - Beer Recipe - Brewer's Friend

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Under A Heat Hefeweiz-ory (Hefeweizen v.Vier)

184 calories 17.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Saturday June 15th 2024
1.056
1.012
5.8%
14.1
3.6
5.2
50.21
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Weyermann - Pale Wheat6 lb Pale Wheat $ 3.49 / lb
$ 20.94 		36 2 50%
6 lb Weyermann - Pilsner6 lb Pilsner $ 2.99 / lb
$ 17.94 		36 1.5 50%
12 lbs / $ 38.88
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops $ 2.49 / oz
$ 1.25 		Pellet 4 Boil 30 min 5.4 33.3%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops $ 3.09 / oz
$ 3.09 		Pellet 5 Boil 15 min 8.72 66.7%
1.50 oz / $ 4.34
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
0.50 g Pickling Salt Water Agt Mash 1 hr.
0.30 g Potassium Metabisulfite Water Agt Kegging 0 min.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
$ 6.99 / each
$ 6.99
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 6.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 24.52 psi       Temp: 35 °F       CO2 Level: 4 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 20 4 95 52 29
Using 100% HyVee RO water then adding salts/etc
***
Yield goal is 5g net to keg
Assuming 12lb grain, 1.5oz hops, 9g total water:
pre-boil target 7.50 Grain loss 1.50 g
after hops loss 7.43 Hops loss 0.07 g
post-boil 6.09 Boil loss 1.34 g
post-chill 5.85 Chill loss 0.24 g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Mash-in @135F for pH chk Infusion 156 °F 153 °F 60 min
3 gal pre-boil = 8.8g Infusion -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.06 g | 36.2 qt) 9.25 37  
Mash volume with grains (equipment estimates 10.02 g | 40.1 qt) 10.21 40.8  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.31 g | 29.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.75 23  
Volume into fermentor 5.75 23  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Recipe points:

  • Color should be SRM 3-9; IBU 10-15 (KCBierCo is 13).
  • Want mash time >154F and also <150F, thus try to start ~156F and fade down to 148F
  • Skipping the 90min mash and 90min boil from Hefe v1.0; taking DMS risk regarding the boil.
  • Hefe v1.0 used Wyeast 3638, and v2.0 + v3.0 used Wyeast 3068. Supposedly, WY3068 and Lallemand Munich Classic are equivalent (Weihenstephan strain). I'm trying the latter since it's dry yeast (summertime). If I don't get as much banana, then I'll go back to WY3638.
  • LalBrew Munich Classic range is (63 - 72F [or77F]). Fermenting toward top of the tolerance, ie 72F, for prominent banana esters.
  • No need for diacetyl rest post-fermentation since this is an Ale yeast.

    [Some claim the LalBrew Munich Classic is the dry version of the Weihenstephan strain WY3068, but others claim that's not exactly true, i.e. it is Doemens Strain 479 which is a descendent of the Weihenstephan strain but not a 1:1 comparison]

    Rehydrate info from - https://www.lallemandbrewing.com/docs/products/tds/TDS_LALBREW_PREM_MUNICHCLASSIC_ENGLISH_DIGITAL.pdf

    1) Sprinkle the yeast on the surface of 10 times its weight (~1.2 cup) in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently.
    2) Leave undisturbed for 15 minutes, then stir to suspend yeast
    completely.
    3) Leave it to rest for 5 more minutes at 30-35°C (86-95F).
    4) Without delay, adjust the temperature to that of the wort by
    mixing aliquots of wort with the rehydrated yeast. Wort should be
    added in 5 minute intervals and taking care not to lower the
    temperature by more than 10°C (18F) at a time. Temperature shock of >10°C (18F) will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality.
    5) Inoculate without delay into cooled wort in the fermenter.
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  • Last Updated: 2024-08-30 01:53 UTC