Hefeweizen - Beer Recipe - Brewer's Friend

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Hefeweizen

175 calories 17.9 g 12 oz
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Michael Eder Zymurgy May/June 2010
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Friday July 14th 2017
1.053
1.013
5.3%
14.3
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Wheat Malt8.5 lb Wheat Malt 37 2 69.4%
3.50 lb German - Pilsner3.5 lb Pilsner 38 1.6 28.6%
0.25 lb German - CaraMunich II0.25 lb CaraMunich II 34 46 2%
12.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sterling0.5 oz Sterling Hops Leaf/Whole 8.7 Boil 60 min 14.27 100%
0.50 oz / 0.00
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1 tsp CaCl2 in mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
dough in Infusion -- 86 °F 30 min
25% thick mash heated and held for 30 Decoction -- 144 °F 30 min
recombine to thick and thin mash Infusion -- 104 °F 30 min
really until iodine reaction is negative... Temperature -- 162 °F 30 min
mash out Temperature -- 172 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.13 24.5  
Mash volume with grains 7.11 28.4  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 3.18 g | 12.7 qt) 4.66 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.52 g | 30.1 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.78 43.1
Equipment Profile Used: System Default
 
Notes

This is mostly a recipe from Doemens Academy in Munich with the exception of the lower pitching rate.

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  • Last Updated: 2017-07-14 14:48 UTC