Hefeweizen - Beer Recipe - Brewer's Friend

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Hefeweizen

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.1 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Tuesday February 18th 2025
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OG: 1.052 FG: 1.014 ABV: 5.1% IBU: 11

1.049
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11.4
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Pale Wheat5 lb Pale Wheat 36 2 50%
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 50%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Cascade14 g Cascade Hops Pellet 7 First Wort 30 min 11.43 100%
14 g / $ 0.00
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1 tsp CaCl2 to enhance malt and mouthfeel.
Open ferment to enhance ester profile for 3 days then rack to keg.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 9.1
Mash volume with grains 12.1
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 19.3 L) 20.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.9 L) 24.1
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 29.5  
Equipment Profile Used: System Default
"Hefeweizen" Weissbier beer recipe by Brewer #237578. All Grain, ABV 5.02%, IBU 11.43, SRM 4.77, Fermentables: (Pale Wheat, Maris Otter Pale) Hops: (Cascade)
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  • Last Updated: 2025-02-18 18:06 UTC