Hefeweizen Winther - Beer Recipe - Brewer's Friend

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Hefeweizen Winther

152 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 25.5 liters (fermentor volume)
Pre Boil Size: 34.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 67% (brew house)
Source: EFS
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Thursday February 6th 2025
1.050
1.010
5.2%
14.7
6.2
5.6
295.65
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg Bestmalz - BEST Wheat Malt3.3 kg BEST Wheat Malt kr 30.00 / kg
kr 99.00 		37.7 2.2 54.2%
0.45 kg Bestmalz - BEST Munich Dark 0.45 kg BEST Munich Dark kr 30.00 / kg
kr 13.50 		36.23 11 7.4%
2 kg Bestmalz - BEST Pilsen2 kg BEST Pilsen kr 40.00 / kg
kr 80.00 		37 1.9 32.8%
0.15 kg Weyermann - Carafoam0.15 kg Carafoam kr 40.00 / kg
kr 6.00 		34.5 2.2 2.5%
0.04 kg Finland - Crystal Malt 2500.04 kg Crystal Malt 250 kr 35.00 / kg
kr 1.40 		35 94 0.7%
0.15 kg Bestmalz - BEST Melanoidin0.15 kg BEST Melanoidin kr 45.00 / kg
kr 6.75 		34.5 27 2.5%
6.09 kg / kr 206.65
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Blanc10 g Hallertau Blanc Hops kr 1.00 / g
kr 10.00 		Pellet 9.6 Boil 60 min 10.77 50%
10 g Hallertau Blanc10 g Hallertau Blanc Hops kr 1.00 / g
kr 10.00 		Pellet 9.6 Boil 10 min 3.9 50%
20 g / kr 20.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) kr 1.00 / g
kr 3.00 		Water Agt Mash 0 min.
2 g Yeast Nutrient kr 3.00 / g
kr 6.00 		Other Boil 15 min.
kr 9.00
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
kr 60.00 / each
kr 60.00
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
kr 60.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 213.9 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Levanger vannverk
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35.7 1 0 57.8 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Protein Temperature 16 °C 55 °C 15 min
RIMS Temperature 55 °C 65 °C 45 min
Temperature 65 °C 72 °C 15 min
Temperature 72 °C 77 °C 5 min
18 L Fly Sparge 77 °C 77 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 6 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.3
Mash volume with grains 22.3
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 20 L) 23.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.3 L) 34.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25.5
Going into fermentor 25.5
Total: 41.5  
Equipment Profile Used: System Default
 
Notes

Pull about one-third of the mash and heat it to 162°F (72°C), rest 20 minutes. Then heat it to 203°F (95°C), rest another 20 minutes.
Meanwhile, heat the rest of the mash to 131°F (55°C) and hold until first decoction is complete.
Reunite the mash to bring it to about 149°F (65°C). Rest 40 minutes.
For the second decoction, pull about one-third of the mash and heat it to 162°F (72°C), rest 20 minutes. Then heat it to 203°F (95°) and rest 15 minutes.
Reunite the mash to bring it to about 162°F (72°C).
Heat the mash to 172°F (78°C) and mash out.


OR
150 g Melonoidin malt

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  • Last Updated: 2025-02-14 17:28 UTC