Hefe-wise-man - Beer Recipe - Brewer's Friend

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Hefe-wise-man

162 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 162 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Wednesday September 26th 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 lb American - Pilsner4.4 lb Pilsner 37 1.8 45.7%
4.40 lb American - White Wheat4.4 lb White Wheat 40 2.8 45.7%
6.60 oz American - Munich - Light 10L6.6 oz Munich - Light 10L 33 10 4.3%
6.60 oz American - Carapils (Dextrine Malt)6.6 oz Carapils (Dextrine Malt) 33 1.8 4.3%
9.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 First Wort 60 min 8.17 16.7%
1.50 oz Domestic Hallertau1.5 oz Domestic Hallertau Hops Pellet 3.9 Aroma 5 min 4.88 50%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 5.2 Aroma 5 min 0.39 33.3%
3 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.1 qt Sparge -- 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.61 14.4  
Mash volume with grains 4.38 17.5  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume (equipment estimates 4.96 g | 19.8 qt) 4.84 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.45 33.8
Equipment Profile Used: System Default
 
Notes

-Mash at 153°F for 60 minutes.
-Ferment at 68°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 74°F (23°C) by the end of fermentation to ensure full attenuation.

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  • Last Updated: 2019-10-10 20:19 UTC