Hefe Weisen - Beer Recipe - Brewer's Friend

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Hefe Weisen

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 43 liters (ending kettle volume)
Pre Boil Size: 48 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Jamil Zainasheff inspired
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Sunday February 15th 2015
1.050
1.012
4.9%
13.1
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 44.4%
5 kg American - Wheat5 kg Wheat 38 1.8 55.6%
9 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
62 g Hallertau Hersbrucker62 g Hallertau Hersbrucker Hops Pellet 3.4 Boil 60 min 13.06 100%
62 g / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
-
$ 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Batch Sparge Sparge -- 77 °C 5 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.01 L. Suggest reducing initial water volume to 45.4 L and adding 3.61 L sparge/top-off.  
Strike water volume at mash thickness of 2.9 L/kg 26.1
Mash volume with grains 32
Grain absorption losses -9
Remaining sparge water volume 31.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49 L) 48
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 42 L) 43
Estimated amount in fermentor 43
Total: 57.9  
Equipment Profile Used: System Default
 
Notes

Set up for batch sparging. Lower efficiency.

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  • Public: Yup, Shared
  • Last Updated: 2015-10-18 09:14 UTC