Hefeweizen (banana forward) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Hefeweizen (banana forward)

204 calories 23.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.57 gallons
Post Boil Size: 5.57 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 204 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Thursday April 19th 2018
Similar Recipes

Three Weiss Men

by Rothrock Brewing Company

OG: 1.053 FG: 1.015 ABV: 5.0% IBU: 10

German Hefe Style Profile

by Aaron Moore

OG: 1.049 FG: 1.011 ABV: 4.9% IBU: 11

1.061
1.019
5.5%
9.3
4.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pale Wheat6 lb Pale Wheat 39 1.5 54.5%
4 lb German - Pilsner4 lb Pilsner 38 1.6 36.4%
1 lb German - CaraHell1 lb CaraHell 34 11 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 6.8 50%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 2.47 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1.44 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
0.50 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 150 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 158 °F 60 min
2.5 gal Sparge -- 175 °F --
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.5 22  
Mash volume with grains 6.38 25.5  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.16 g | 12.7 qt) 2.7 10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.57 26.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.57 22.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.57 g | 22.3 qt) 5.5 22  
Total: 8.2 32.8
Equipment Profile Used: System Default
 
Notes

I prefer banana forward hefs. I attempt to accomplish this with mash temp, yeast selection, higher ferment temps, under pitching (maybe .5-.75 pouch), and using soft water profile (doesn't directly contribute to flavor, but the more "pillow-like" mouthfeel aides imo).

Last Updated and Sharing
 
597
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-01-17 14:23 UTC