Hefeweizen (Extract) - Beer Recipe - Brewer's Friend

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Hefeweizen (Extract)

165 calories 17.5 g 12 oz
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Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: David Odefey @ Brew Camp
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Thursday June 15th 2017
1.050
1.013
5.0%
11.8
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Wheat6 lb Dry Malt Extract - Wheat 42 3 100%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hersbrucker2 oz Hersbrucker Hops Pellet 2.1 Boil 60 min 11.76 100%
2 oz / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.11 g | 24.4 qt) 2.53 10.1  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 2.53 10.1
Equipment Profile Used: System Default
 
Notes
  1. Fill your kettle with 3 gallons of water and turn on heat
  2. When the water is hot, before it boils, carefully add your Dry Malt Extract (DME), stirring to avoid clumps. You liquid in your kettle is now wort (malt liquid).
  3. Bring your wort to a boil
  4. When the wort is at full boil, add 2 oz. Hallertau hops to the boil and start a 60 minute timer
  5. Turn off heat. Cool wort by placing kettle in an ice bath in your sink.
  6. When it reaches about room temperature, rack your wort into your fermentation vessel.
  7. Top off the your fermentation vessel with cool water to reach 5 gallons of wort.
  8. Use your hydrometer to find your original gravity and record
  9. Pitch your yeast and place airlock (and lid) on your fermentation vessel.
  10. When visible signs of fermentation have disappeared for several days, at least 14 days, rack your beer into your bottling bucket.
  11. Add 5 oz priming sugar to 1 cup water and bring to a simmer. Allow to cool some, then add to bottling bucket. Stir gently with sanitized bottling wand.
  12. Fill bottles and cap.
  13. Store bottles at room temperature for 14 days.
  14. Refrigerate overnight
  15. Enjoy!!!
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  • Last Updated: 2017-08-10 21:03 UTC