Sweaty Betty Bavarian Hefeweizen - Beer Recipe - Brewer's Friend

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Sweaty Betty Bavarian Hefeweizen

181 calories 18.2 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Erik Stevens
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Wednesday March 9th 2016
1.055
1.013
5.5%
10.0
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Wheat3.3 lb Liquid Malt Extract - Wheat - (late boil kettle addition) 35 3 35.5%
3 lb American - Wheat3 lb Wheat 38 1.8 32.3%
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 32.3%
9.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz German Tettnang1 oz German Tettnang Hops Pellet 2.4 Boil 60 min 10.04 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp nutrient Other Boil 15 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 6.1 oz       CO2 Level: 3.1 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Protein rest Infusion -- 152 °F 40 min
3 gal Mashout Infusion -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.01 g | 28 qt) 4.75 19  
Mash volume with grains (equipment estimates 7.01 g | 28 qt) 5.23 20.9  
Grain absorption losses (steeping) -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.26 g | 25 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.28 1.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
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: 4.75 19
Equipment Profile Used: System Default
 
Notes

Single infusion mash
Pitch rate is very important. Over pitching results in no banana flavor. One SmackPack Contains 100billion cells, which is ~5million cells/ml times 5 gallons. This seems to be a good low-end pitching rate which errs on the side of underpitching. No starter needed.
Ferment at 66F for 48hours or less, let rise to 70 for balance of clove/banana (higher temp = more banana). Raise towards 72F at end of fermentation to finish dry.
Single fermentation for two weeks, then bottle.
Swirl sediment in bottles on pouring for a cloudy beer.

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  • Last Updated: 2016-05-13 20:46 UTC