Harold Is Weizen - Beer Recipe - Brewer's Friend

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Harold Is Weizen

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Brewing Classic Styles
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Tuesday October 27th 2015
1.052
1.013
5.1%
11.9
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pilsner5.5 lb Pilsner 37 1.8 47.8%
5.50 lb American - Red Wheat5.5 lb Red Wheat 38 2.5 47.8%
8 oz American - Caramel / Crystal 30L8 oz Caramel / Crystal 30L 34 30 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Domestic Hallertau21 g Domestic Hallertau Hops Pellet 4.8 Boil 60 min 11.87 100%
21 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Rice Hulls Other Mash --
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 242g       CO2 Level: 2.8 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Infusion -- 152 °F 60 min
3.4 gal Sparge -- 152 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.9 g | 19.6 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

6/15/15 | Bit weak taste. Probably next time use higher mash temperature and of course boil longer because the SG was like 5 points off target. Residual sugars. No detectable diacetyl.
6/22/15: Bit of bannana flavor

Contributes mightily to flatulance!

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  • Last Updated: 2015-10-27 03:20 UTC