German Wheat Beer - Beer Recipe - Brewer's Friend

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German Wheat Beer

149 calories 11.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Drew Wright
Calories: 149 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Thursday January 19th 2017
1.046
1.006
5.3%
11.6
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Pilsner5.5 lb Pilsner 38 1.6 45.4%
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 33%
1 lb Rice Hulls1 lb Rice Hulls 0 0 8.2%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.1%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 4.1%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.1%
0.13 lb Orange (Blood Orange)0.125 lb Orange (Blood Orange) 4.05 0 1%
12.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Domestic Hallertau0.8 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 11.63 100%
0.80 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey in boiled water       Amount: 1/2 cup       CO2 Level: 2.1 Volumes
 
Target Water Profile
Holly Navarre Fl. Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 2 128 1 7 29
Navarre FL Water. The Acidulated malt added to bring PH down.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.7 gal Acid Rest Infusion -- 113 °F 15 min
Protein Rest Infusion -- 126 °F 15 min
Mash Infusion -- 146 °F 20 min
Mash Out Infusion -- 167 °F 10 min
3.5 gal Sparge enough water to start boil with 7 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.22 g | 20.9 qt) 4.24 16.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0.1  
Pre boil volume (equipment estimates 7.98 g | 31.9 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.7 22.8  
Going into fermentor 5.7 22.8  
Total: 8.74 34.9
Equipment Profile Used: System Default
 
Notes

Plan to pitch 2 packs of rehydrated SAFALE WB-06. Chosen for the style, and ability to ferment at my ideal temp range of 70-74. I want to get the banana esters typical of a good German Hefe Weisen.

Expect to ferment 4-7 days in primary.

Will monitor gravity starting day 4, when it stabilizes at 1.008 (corrected) or less, will cold crash for 2-3 days.

Expect to bottle 5 gallons after boil off, cooling, trub loss, fermenter loss, bottling losses.

Bottle condition. Boil 0.6 cup honey in 1.5 cups water and put in bottling bucket xfering beer from fermenter.

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  • Last Updated: 2017-01-20 20:58 UTC