Second Hefeweizen - Beer Recipe - Brewer's Friend

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Second Hefeweizen

165 calories 16.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 75 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 10.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Diogo
Calories: 165 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Monday August 22nd 2016
1.054
1.012
5.5%
10.4
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.30 kg German - Pilsner1.3 kg Pilsner 38 2.77 48.1%
1.30 kg Finland - Wheat Malt1.3 kg Wheat Malt 38 3.84 48.1%
0.10 kg German - CaraRed0.1 kg CaraRed 34 51.87 3.7%
2.70 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Spalt15 g Spalt Hops Pellet 3.2 Boil 60 min 10.36 100%
15 g / 0.00 €
 
Yeast
White Labs - Berliner Weisse Blend WLP630
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Temperature -- 67 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 21.3 L) 21.6
Mash volume with grains (equipment estimates 23.1 L) 23.4
Grain absorption losses -2.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.7 L) 18
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10.5
Top off amount 2.5
Volume into fermentor 13
Total: 21.6  
Equipment Profile Used: System Default
"Second Hefeweizen" Weissbier beer recipe by Diogo. BIAB, ABV 5.46%, IBU 10.36, SRM 7.98, Fermentables: (Pilsner, Wheat Malt, CaraRed) Hops: (Spalt)
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  • Last Updated: 2020-03-06 20:56 UTC