Hey Weiz Guy - Beer Recipe - Brewer's Friend

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Hey Weiz Guy

276 calories 27.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Weizenbock
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Friskey whiskers
Calories: 276 calories (Per 12oz)
Carbs: 27.8 g (Per 12oz)
Created: Sunday September 11th 2016
1.083
1.020
8.2%
21.0
24.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb German - Wheat Malt4.5 lb Wheat Malt 37 2 47.4%
2.50 lb German - Munich Light2.5 lb Munich Light 37 6 26.3%
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L 33 120 7.9%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 2.6%
1.25 lb American - Pale 2-Row1.25 lb Pale 2-Row 37 1.8 13.2%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.6%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 6 Boil 60 min 21 100%
0.50 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:
71 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sugar       CO2 Level: 3 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84 0 68 95 74 0
. Using distilled water. 1/2tsp gypsum, 3/4tsp calcium chloride, 3/4tsp baking soda.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 152 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.21 g | 24.8 qt) 4.94 19.8  
Mash volume with grains (equipment estimates 6.97 g | 27.9 qt) 5.7 22.8  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.77 g | 19.1 qt) 3.5 14  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 4.94 19.8
Equipment Profile Used: System Default
 
Notes

90min boil. Add first hops with 60min left. Ferment 14 days, bottle condition at least 3 weeks. Slightly underoxygenate wort and ferment in the low to mid 70s for a bit more ester production.

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  • Last Updated: 2017-07-23 17:56 UTC