Haunta Hefeweizen - Beer Recipe - Brewer's Friend

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Haunta Hefeweizen

165 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Bill Aimonetti
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Saturday December 2nd 2017
1.050
1.013
4.9%
15.2
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pale Ale6.5 lb Pale Ale 37 3.5 36.1%
11.50 lb German - Wheat Malt11.5 lb Wheat Malt 37 2 63.9%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 90 min 7.41 42.9%
0.93 oz Saaz0.93 oz Saaz Hops Pellet 3.5 Boil 60 min 6.45 39.9%
0.40 oz Saaz0.4 oz Saaz Hops Pellet 3.5 Aroma 15 min 1.38 17.2%
2.33 oz / $ 0.00
 
Yeast
White Labs - Premium Bitter Ale Yeast WLP026
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
67 - 60 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Original Wort       Amount: 1 gallon      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 gal Beginning Mash Temperature Temperature -- 105 °F --
11 qt Drop bag, raise temp to 112 for 25 min. Temperature -- 112 °F 25 min
11 qt Pull a 40% decoction, heat that to 160° F for 15 minutes Decoction -- 160 °F 15 min
11 qt bring decoction to boiling for 20 minutes Decoction -- 212 °F 20 min
11 qt Re-combine the decoction at 147° F (64° C) for 20 minutes Decoction -- 147 °F 20 min
11 qt Raise to 160° F for 30 minutes Temperature -- 160 °F 30 min
170° F for mash-out Temperature -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.34 gal (49.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.34 gal (1.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.94 gal (59.76 qt). Suggest reducing initial strike volume to 10.56 gal (42.24 qt) and adding 2.94 gal (11.76 qt) sparge/top-off. 13.5 54  
Strike water volume (equipment estimates 14.84 g | 59.3 qt) 13.5 54  
Mash volume with grains (equipment estimates 16.28 g | 65.1 qt) 14.94 59.8  
Grain absorption losses -2.25 -9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.34 g | 49.3 qt) 11 44  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume 10 40  
Volume into fermentor 10 40  
Total: 13.5 54
Equipment Profile Used: System Default
 
Notes

Original Gravity: 1.055
Final Gravity: 1.012
Alcohol by Volume: 4.9%
IBU: 15
Grain Bill:
Pale ale malt (Hugh Baird) 36.4%
Wheat malt (Weyermann) 63.6%
Mashing:
Begin mashing at 105° F (41° C), then raise to 112° F (50° C) for 25 minutes. Pull a 40% decoction, heat that to 160° F (71° C) for 15 minutes, then bring it to boiling for 20 minutes. Re-combine the decoction at 147° F (64° C) for 20 minutes. Raise to 160° F (71° C) for 30 minutes, then to 170° F (77° C) for mash-out. Do not aerate wort during decoction.
Hops:
Czech Saaz, 90 minutes (7.9 IBU)
Czech Saaz, 60 minutes (6.5 IBU)
Czech Saaz, 15 minutes (1.6 IBU)
Boil: 90 minutes
Yeast: Wyeast 3068 Weihenstephan Weizen, pitched from 1-gallon starter
Fermentation: 7 days at 63° F (17° C), 7 days at 68° F (20° C)
Bottling: Primed with 1 gallon of wort saved in refrigerator

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  • Last Updated: 2017-12-02 02:39 UTC