Hefeweizen - Beer Recipe - Brewer's Friend

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Hefeweizen

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: California Common Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Tuesday April 21st 2015
1.048
1.012
4.7%
18.1
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb German - Floor-Malted Bohemian Wheat14 lb Floor-Malted Bohemian Wheat 38 2 70.1%
4.40 lb German - Floor-Malted Bohemian Pilsner4.4 lb Floor-Malted Bohemian Pilsner 38 1.8 22%
1 lb German - CaraMunich II1 lb CaraMunich II 34 46 5%
9 oz German - Acidulated Malt9 oz Acidulated Malt 27 3.4 2.8%
19.96 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g German Magnum10 g German Magnum Hops Pellet 13 Boil 60 min 18.14 100%
10 g / $ 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:
72 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
30L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water +
3.0g gypsum (CaSO4 2H2O)
2.4g calcium chloride (CaCl 2H2O)
(50 mg/L Ca; 0 mg/L Mg; 0 mg/L Na; 57 mg/L SO4; 43 mg/L Cl; 0 mg/L HCO3)
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.49 29.9  
Mash volume with grains 9.08 36.3  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 2.27 g | 9.1 qt) 2.76 11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.25 41
Equipment Profile Used: System Default
 
Notes

Maltose rest : 63 C (145 F) for 35 min
dextrinization rest : 71 C (160 F) for 45 min
mash-out : 76 C (169 F)

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  • Last Updated: 2015-04-21 23:58 UTC