Hefe Weissbier III - Beer Recipe - Brewer's Friend

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Hefe Weissbier III

144 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 120 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Sunday November 5th 2017
1.047
1.012
4.7%
13.8
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg Wheat Malt, Pale (Weyermann)2.3 kg Wheat Malt, Pale (Weyermann) 37.8 2 58.6%
1.20 kg Kölsch Malt1.2 kg Kölsch Malt 38 4.5 30.6%
254 g Carahell (Weyermann)254 g Carahell (Weyermann) 34.8 13 6.5%
113 g Wheat Malt, Dark (Weyermann)113 g Wheat Malt, Dark (Weyermann) 37.8 7 2.9%
57 g Caramunich Malt57 g Caramunich Malt 33 56 1.5%
3,924 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6.90 g Hallertau Magnum6.9 g Hallertau Magnum Hops Pellet 12.2 Boil 60 min 11.6 50%
6.90 g Perle6.9 g Perle Hops Pellet 4.7 Boil 15 min 2.22 50%
13.80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride Water Agt Mash 1 hr.
3 g Gypsum (Calcium Sulfate) Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Hefeweizen Ale
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
17.8 °C
Pitch Rate:
-
Hefeweizen IV Ale
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
17.8 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       CO2 Level: 3.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.3 L Mash In Infusion -- 36.1 °C --
Ferulic Acid Rest Temperature -- 45 °C 10 min
Protein Rest 1 Temperature -- 50 °C 5 min
Protein Rest 2 Temperature -- 55 °C 5 min
Maltose Rest Temperature -- 63 °C 40 min
Saccharification Rest Temperature -- 72 °C 30 min
Mash Out Temperature -- 75.6 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 14.3
Mash volume with grains 16.9
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 22.8 L) 17.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.3 L) 27
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.8
Going into fermentor 20.8
Total: 31.8  
Equipment Profile Used: System Default
 
Notes

http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/ - For guidance

Add water treatment items after the Ferulic Acid rest.

Decoct 40% of mash 20 minutes into the maltose rest. Rest at 162F for 20 mins, then raise to boil for 20 mins. Add back to mash and continue.

Pitch at 18C and let rise freely.

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  • Last Updated: 2017-11-05 21:55 UTC