Weizen You Happy? - Beer Recipe - Brewer's Friend

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Weizen You Happy?

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.13 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 90%
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Sunday July 9th 2017
1.052
1.013
5.2%
12.6
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.10 lb German - Wheat Malt5.1 lb Wheat Malt 37 2 63.7%
2.90 lb German - Pilsner2.9 lb Pilsner 38 1.6 36.3%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.69 oz Northern Brewer - Hallertau0.69 oz Hallertau Hops Pellet 3.6 Boil 45 min 10.59 74.2%
0.24 oz Northern Brewer - Hallertau0.24 oz Hallertau Hops Pellet 3.6 Boil 15 min 1.99 25.8%
0.93 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 ml Lactic Acid 88% Water Agt Mash 0 min.
1.10 ml Lactic Acid 88% Water Agt Sparge 0 min.
2 tsp Yeast Energizer Other Boil 10 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 3.0 Volumes
 
Target Water Profile
userwaterprofile-10323
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
77 17 4 8 18 295
Add 1.0 ml Lactic Acid at 88% to mash

Add 1.1 ml Lactic Acid at 88% to sparge

Starting pH is 5.5 but the acid rest is assumed to drop the pH by 0.1. The Sparge pH is 5.4.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Ferulic Acid Rest Decoction -- 113 °F 20 min
Protein Rest pull 3.75 qt - 15 cups Decoction -- 133 °F 5 min
Conversion Rest pull 4.7 qt - 18.8 cups Decoction -- 153 °F 60 min
3.18 gal Batch Sparge Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3 12  
Mash volume with grains 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 3.78 g | 15.1 qt) 3.38 13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.53 g | 22.1 qt) 5.13 20.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 6.38 25.5
Equipment Profile Used: System Default
 
Notes

Rinse rice hulls 2x with hot water and soak in hot water for 30 to equalize temp and ensure the hulls have absorbed liquid.

Decoction #1 will be ~3.2 (3.8) qts (12.8 to 15.2 cups)

Decoction #2 will be ~4.1 (4.9) qts (16.4 to 19.6 cups)

Upper decoction volume includes 20% extra. Boil the decoction for 2 min and add back enough to mash to reach the next target temperature. If a decoction is not performed can do a single infusion mash for 90 minutes to improve starch conversion.

Want to keep the beer cloudy so don't use whirlfloc and do not cold crash.

Fermenting below 65 (e.g., 62) increases the clove notes. Fermenting above 65 (e.g., 68) increases banana notes.

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  • Last Updated: 2018-08-25 00:14 UTC