Hefeweizen Bill's Sample - Beer Recipe - Brewer's Friend

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Hefeweizen Bill's Sample

148 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 73% (brew house)
Hop Utilization: 96%
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Friday August 16th 2024
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OG: 1.050 FG: 1.013 ABV: 4.9% IBU: 14

1.045
1.011
4.5%
12.4
5.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Weyermann - Munich Type I4.5 lb Munich Type I 38 6 50%
3 lb Briess - Wheat Malt, White3 lb Wheat Malt, White 39.1 2.5 33.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 11.1%
0.50 lb Weyermann - Pale Wheat0.5 lb Pale Wheat 36 2 5.6%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Magnum6 g Magnum Hops Pellet 16.5 Boil 45 min 12.38 100%
6 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
1 each BSG - Kerry Whirlfloc T Fining Boil 10 min.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.37 psi       Temp: 33 °F       CO2 Level: 4.04 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Add salts after the ferulic acid rest.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.38 gal Strike 162 °F 152 °F 60 min
5.5 gal Sparge 168 °F 168 °F 10 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 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.01 g | 20 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Ferulic Acid rest at 113 for 15 minutes. Ferulic range 104F-122F.
pH 6.0
Add brewing salts to mash.
Beta Rest 152 for 45 minutes.
Mashout 168 for 10 minutes.

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  • Last Updated: 2024-08-17 15:52 UTC