Hugh Hefeweizen - Beer Recipe - Brewer's Friend

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Hugh Hefeweizen

152 calories 16.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Friskeywhiskers
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Monday February 27th 2017
1.046
1.012
4.5%
12.0
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pale Ale5 lb Pale Ale 38 3.4 43.2%
4.50 lb German - Wheat Malt4.5 lb Wheat Malt 37 2 38.9%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 4.3%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 2.7%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 8.6%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 2.2%
11.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 7 Boil 60 min 11.98 100%
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:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.7 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 10 80 90 0
3/4tsp gypsum and calcium chloride.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 154 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.46 g | 37.9 qt) 6.7 26.8  
Mash volume with grains (equipment estimates 10.39 g | 41.6 qt) 7.62 30.5  
Grain absorption losses -1.45 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 5 20  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 6.7 26.8
Equipment Profile Used: System Default
 
Notes

Under oxygenate a little bit to help with ester and phenol production. Ferment around 72 degrees the first 2 days then bring the temp between 66- 68 degrees for the remainder of fermentation. Total fermentation of 14 days then bottle or keg.

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  • Last Updated: 2017-08-06 13:21 UTC