Hefeweizen - Beer Recipe - Brewer's Friend

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Hefeweizen

171 calories 17 g 12 oz
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Beer Stats
Method: BIAB
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 4.8 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Saturday January 24th 2015
1.052
1.012
5.3%
11.8
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb German - Wheat Malt3.25 lb Wheat Malt 37 2 54.2%
2.75 lb German - Pilsner2.75 lb Pilsner 38 1.6 45.8%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.41 oz Domestic Hallertau0.41 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 11.83 100%
0.41 oz / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
need some acid, especially if you do a regular mash

to full 5.25 gallons of water do this
2.8g cacl
0.5g gyp
4.9 ml lactic
just add this to full volume, mix, then use this as water source for everything
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.8 gal protein rest (optional), strike 122 Infusion -- 113 °F 20 min
1.3 gal step up to 152, with boiling water Temperature -- 152 °F 60 min
1.6 gal add 1.5ga boiling water to mash out at 168 Infusion -- 168 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.8 23.2  
Mash volume with grains 6.28 25.1  
Grain absorption losses -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.27 g | 21.1 qt) 4.8 19.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 2.53 g | 10.1 qt) 3 12  
Estimated amount in fermentor 3 12  
Total: 5.8 23.2
Equipment Profile Used: System Default
 
Notes
  • increase ferment temp towards 68 if you want a little more banana (or pitch less which isn't recommended)
  • you can just do a regular mash at 152, but the schedule here was derived using infusion calculator and based on Jamils recipe
    • still do the boiling water infusion to hit mash out temp

  • hard part is keeping ferment temp DOWN!!
    • 62-65, then feel free to let rise to room after 5-7 days and bottle after 10

  • prime to 2.7-3.0 volumes
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2015-05-09 19:53 UTC