Easy Weizenbier - Beer Recipe - Brewer's Friend

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Easy Weizenbier

157 calories 14.1 g 12 oz
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Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Friday May 27th 2016
1.048
1.009
5.1%
25.7
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Wheat6 lb Liquid Malt Extract - Wheat 35 3 85.7%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 14.3%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Lubliner0.5 oz Lubliner Hops Pellet 4.7 Boil 60 min 9.65 20%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 30 min 11.04 40%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 3.56 20%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 5 min 1.43 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
71 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Best Sugar       Amount: 5 oz.      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.26 g | 25 qt) 6.41 25.7  
Volume increase from sugar/extract (early additions) 0.59 2.3  
Pre boil volume (equipment estimates 6.84 g | 27.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
Total: 6.41 25.7
Equipment Profile Used: System Default
 
Notes

May 2016

The LME is Williams Brewing German Weizenmalt # M77. It is a blend of 60 percent German wheat and 40 percent Moravian 2 row barley. You can do a 50/50 blend by using 3.3 lb bottles each of Wheat and Light Barley LME and get similar results with a little higher gravity. Cut the DME to 10 oz and it's about the same.

The DME is Briess Bavarian Wheat. I cut my propane burner @ 45 minutes and add the DME, hops, whirlfloc and chiller. Turn on the burner and restart your timer when it's boiling again.

I know 2 1/2 ounces of hops sounds like a lot for a Weissbier. The Lubliner is polish hop I bought from Nikobrew about September 2015. It was from the 2012 harvest and the AA is probably not 4.7 anymore but they have a nice herbal quality. The Saaz, a Czech variety, adds a subtle earthy and slightly spicy finish not really common to a Weissbier but it's not in your face.

Now for the yeast. I know US05 is pretty lame. What can I say, I forgot to get a German yeast. Next time something good.

I always rehydrate my yeast in a wort sample I take as I transfer from the boil kettle to the fermenter.

I also always oxegenate the wort with an O2 wand rather than sloshing the wort around inside the fermenter.

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  • Last Updated: 2016-05-28 23:26 UTC