Hefeweizen 4 - Beer Recipe - Brewer's Friend

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Hefeweizen 4

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Richard McAteer
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
URL: https://drive.google.com/file/d/0B185KEeB2naSWFNFajJiS3NwMW8/view
Created: Saturday October 10th 2015
1.052
1.012
5.3%
13.7
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pale Ale2.5 kg Pale Ale 39 2.3 48.1%
2.50 kg Canadian - Pale Wheat2.5 kg Pale Wheat 36 2 48.1%
100 g German - CaraMunich III100 g CaraMunich III 34 57 1.9%
0.10 kg Canadian - Munich Light0.1 kg Munich Light 34 10 1.9%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Tettnanger25 g Tettnanger Hops Pellet 4.5 Boil 60 min 13.74 100%
25 g / $ 0.00
 
Yeast
Danstar - Munich Dry Wheat Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ottawa Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
8 2 15 2 25 35
No water chemistry; basic Ottawa tap water used.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 L Brings volume to ~27L Temperature -- 30 °C 30 min
9 L Heat ~30% of mash (thick part) to ~64 C, hold for 30 minutes Decoction -- 64 °C 30 min
27 L Combine decoction back into main mash, raising temp to ~40C, hold for 30 minutes Temperature -- 40 °C 30 min
27 L Heat mash to 72C on stove, hold there for ~30 min or until iodine test shows conversion. Temperature -- 72 °C 30 min
27 L Mashout at 78C before lautering Temperature -- 78 °C 10 min
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 26
Mash volume with grains 29.4
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 7.9 L) 6.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22
Going into fermentor 22
Total: 32.1  
Equipment Profile Used: System Default
 
Notes

Attempt to get a strong banana flavour to the beer, using a classic approach. The 30C and 40C rests are to induce maltase activity; the very high water:grain ratio helps with this, as maltase is more active in higher pH. The 64C rest for 30% of the mash serves to create a large pool of maltose for conversion in the 40C rest to glucose (by maltose); this ensures a high glucose to maltose ratio to increase production of isoamyl acetate during fermentation. Skipping the beta amylase sacc rest by bringing the whole mash to 72C (where alpha amylase is at work) will hopefully prevent too much additional maltose formation, though the beer may have a lot of body, as it is a high mash temperature.

3rd place German wheat beer at NCHC 2016



Award Winning Recipe
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  • Last Updated: 2016-08-27 22:38 UTC