Hefeweizen - Beer Recipe - Brewer's Friend

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Hefeweizen

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 21 gallons (fermentor volume)
Pre Boil Size: 23 gallons
Post Boil Size: 21.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 82% (brew house)
Source: JGT
Rating:
5.00 (1 Review)

Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Tuesday January 6th 2015
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OG: 1.052 FG: 1.011 ABV: 5.4% IBU: 12

1.054
1.013
5.4%
12.6
5.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb American - Wheat17 lb Wheat 38 1.8 44.7%
14 lb Canadian - Pale 2-Row14 lb Pale 2-Row 36 1.75 36.8%
3 lb American - Vienna3 lb Vienna 35 4 7.9%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 2.6%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 2.6%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 2.6%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 2.6%
38 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4.1 Boil 60 min 5.53 25%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3 Boil 60 min 4.05 25%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.5 Boil 30 min 2.42 16.7%
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 1.5 Aroma 12 min 0.57 16.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Hopback 5 min 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Lemon Peel Flavor Boil 12 min.
10 g Coriander Spice Boil 12 min.
10 g Sweet Orange Peel Flavor Boil 12 min.
1 oz Irish Moss Fining Boil 12 min.
15 g Chalk Water Agt Mash 1 hr.
12 g Calcium Chloride Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
4 g Table Salt Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
13 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 795 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 gal Acid Rest Steeping -- 122 °F 20 min
Mash In Steeping -- 151 °F 25 min
Mash In Steeping -- 157 °F 15 min
15 gal Sparge Temperature -- 168 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 22.73 gal (90.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 10.73 gal (42.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.29 gal (69.16 qt). Suggest reducing strike water volume to 8.96 gal (35.84 qt) and adding 5.29 gal (21.16 qt) sparge/top-off. 14.25 57  
Strike water volume at mash thickness of 1.5 qt/lb 14.25 57  
Mash volume with grains 17.29 69.2  
Grain absorption losses -4.75 -19  
Remaining sparge water volume (equipment estimates 13.48 g | 53.9 qt) 13.75 55  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 22.73 g | 90.9 qt) 23 92  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 21.04 g | 84.2 qt) 21.5 86  
Hops absorption losses (hopback) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 21.46 g | 85.9 qt) 21 84  
Total: 28 112
Equipment Profile Used: System Default
 
Notes

Ferment at 69 then 5 days before completion raise temperature to 72. Use WLP300 for 'banana like' flavor. OG 1.050

Use lemon peel from two lemons . two limes
Finish 1.014.

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  • Last Updated: 2020-02-12 01:14 UTC