10a Blueberry Hefe-Weissbier - Beer Recipe - Brewer's Friend

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10a Blueberry Hefe-Weissbier

149 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5.02 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 61% (brew house)
Source: MaltLab (solo2man)
Hop Utilization: 98%
Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Tuesday August 6th 2024
1.046
1.007
5.2%
14.8
7.3
5.4
15.86
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Wheat Malt3 lb Wheat Malt $ 2.40 / lb
$ 7.20 		37 2 48.4%
2.50 lb Belgian - Pilsner2.5 lb Belgian - Pilsner $ 2.40 / lb
$ 6.00 		37 1.6 40.3%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I $ 2.40 / lb
$ 1.20 		34 39 8.1%
90.70 g German - Acidulated Malt90.7 g Acidulated Malt 27 3.4 3.2%
6.20 lbs / $ 14.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz BSG - German Hallertau Mittelfrüh0.3 oz German Hallertau Mittelfrüh Hops $ 4.88 / oz
$ 1.46 		Pellet 5.4 Boil 60 min 12.32 50%
0.30 oz BSG - German Hallertau Mittelfrüh0.3 oz German Hallertau Mittelfrüh Hops Pellet 5.4 Boil 5 min 2.46 50%
0.60 oz / $ 1.46
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
61 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 45 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal 149 °F 149 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.71 10.8  
Mash volume with grains 3.21 12.8  
Grain absorption losses -0.77 -3.1  
Remaining sparge water volume (equipment estimates 2.84 g | 11.3 qt) 3.33 13.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.52 g | 18.1 qt) 5.02 20.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 6.04 24.2
Equipment Profile Used: System Default
 
Notes

Prepare 3lbs fresh blueberries by slightly reducing them on the stove (crush berries, raise temp to 170 deg).
Prepare hop bag (if available) in sanitizer. Place bag in a sanitized bowl.
Once the blueberries have reached 170deg, gently pour the blueberries and juice into the hop bag in the bowl. The berries and solids should (mostly) remain within the hop bag, while the juice will flow into the bowl.
Then transfer the contents of the bowl into the primary fermentor before transferring chilled wort.

Note on liquid volume: Blueberries have 3 cups of liquid per pound (0.5625 gal for 3 pounds of blueberries). Crushing the blueberries also benefits from adding some water to the raw blueberries in the pot. I adjusted the total water volume to compensate by doing two things - (1) reducing the total mash volume y 0.5 gal (to 5gal even), and (2) also used a measuring cup to scoop out 2 cups of mash water (before mash-in) to use in the blueberry pan. These two actions maintained the intended wort volume.

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  • Last Updated: 2024-09-01 23:24 UTC