Honeydo Weiss - Beer Recipe - Brewer's Friend

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Honeydo Weiss

168 calories 17.6 g 12 oz
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Beer Stats
Method: Extract
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Tom Miller
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Wednesday April 29th 2015
1.051
1.013
5.1%
15.5
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Wheat3.3 lb Liquid Malt Extract - Wheat 35 3 56.9%
1 lb Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light 42 2.5 17.2%
1 lb Honey1 lb Honey 42 2 17.2%
5.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 8.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 4.5 Boil 60 min 12 42.9%
1 oz Vanguard1 oz Vanguard Hops Pellet 5 Boil 5 min 3.54 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlflock Fining Boil 10 min.
1 oz Sweet Orange Peel (candied) Flavor Boil 5 min.
 
Yeast
Danstar - Munich Dry Wheat Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 67 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 3.17 oz       CO2 Level: 2.3 Volumes
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.19 g | 20.8 qt) 2.13 8.5  
Mash volume with grains (equipment estimates 5.19 g | 20.8 qt) 2.17 8.7  
Grain absorption losses (steeping) -0.06 -0.3  
Volume increase from sugar/extract (early additions) 0.44 1.7  
Pre boil volume (equipment estimates 5.57 g | 22.3 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume 4 16  
Going into fermentor 4 16  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.13 8.5
Equipment Profile Used: System Default
 
Notes

Steep Crystal malt in a bag or sock in 2.5 gals water at 155 degrees for about 30 minutes. Slightly squeeze the bag to drain liquid, set aside the bag and bring pot to a boil. Remove from heat and stir in the LME and DME stirring to completely dissolve. Return to heat and bring to boil.

As soon as boil begins stir in the Tettnanger hops.


Add honey for the last 30 minutes of boil for a mild honey flavor or the last 10 minutes for a nice aroma

With 10 minutes boil left stir in Vanguard hops, orange peel and whirlflock.

Cool wort, aerate well in the fermenter vessel, top fill to 4g and pitch yeast, Your choice whether to pitch dry or rehydrate.

Your choice as to strain hops with a sock or strainer at pour.

I recommend leaving in fermenter for 21 days then bottle

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  • Last Updated: 2015-04-29 14:19 UTC