Hellaweizen - Beer Recipe - Brewer's Friend

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Hellaweizen

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HomeBrewSupply
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Monday January 18th 2016
1.053
1.014
5.1%
11.5
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Dry Malt Extract - Wheat6.6 lb Dry Malt Extract - Wheat 42 3 100%
6.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz German Hallertau Mittelfruh Hop Pellets0.75 oz German Hallertau Mittelfruh Hop Pellets Hops Pellet 5.5 Boil 60 min 11.49 100%
0.75 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 6.51 g | 26.1 qt) 3.24 12.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.51 2.1  
Pre boil volume (equipment estimates 6.78 g | 27.1 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 3.24 12.9
Equipment Profile Used: System Default
"Hellaweizen" Weizen/Weissbier beer recipe by HomeBrewSupply. All Grain, ABV 5.13%, IBU 11.49, SRM 3.71, Fermentables: (Dry Malt Extract - Wheat) Hops: (German Hallertau Mittelfruh Hop Pellets)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-01-18 19:06 UTC