Brewminatti - Classic German Hefe Weissbier - Beer Recipe - Brewer's Friend

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Brewminatti - Classic German Hefe Weissbier

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday October 4th 2018
1.052
1.012
5.2%
10.1
3.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pale Wheat10 lb Pale Wheat 39 1.5 50%
9 lb German - Pilsner9 lb Pilsner 38 1.6 45%
1 lb German - Carapils1 lb Carapils 35 1.3 5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertauer Hersbrucker1 oz Hallertauer Hersbrucker Hops Pellet 4.6 Boil 60 min 8.1 66.7%
0.50 oz Tettnanger (German)0.5 oz Tettnanger (German) Hops Pellet 4.5 Boil 15 min 1.96 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Rice Hulls Other Boil 1 hr.
0 lb PH 5.2 Stabilizer Other Boil 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 402 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 308g       CO2 Level: 2.5
 
Target Water Profile
Toronto
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 8 13 26 26 85
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Single Infusion Mash Infusion -- 152 °F 90 min
3 gal Mash out Infusion -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.56 gal (50.23 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.56 gal (2.23 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 8.75 35  
Mash volume with grains 10.35 41.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 6.56 g | 26.2 qt) 6 24  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.56 g | 50.2 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 14.75 59
Equipment Profile Used: System Default
 
Notes

Starter Information:


Yeast Pitch Rate:
Units: US - Gallons / oz
Metric - Liters / g
Sugar Scale: Gravity (1.xxx)
Plato °P
Wort Gravity (OG):
1.052
(1.xxx)
Wort Volume:
11
(Gallons)
Target Pitch Rate:
(million cells / ml / degree plato)
Yeast Type:
Dry Yeast Amount:
11
(grams)
Cell Density:
10
(billion cells / gram) cell count estimates
UPDATE

Cells Available:
110 billion cells
Pitch Rate As-Is:
0.21M cells / mL / °P
Target Pitch Rate Cells:
402 billion cells
Difference:
-292 billion cells

Needs starter (see below), or more yeast.

Part 2: Make a starter if required, supports up to 3 step-ups.
Yeast Starter - Up To 3 Step-Ups:
Starting Yeast Count:
110
(Billion Cells) GRAB FROM ABOVE
Enter the number of cells you are starting with, or click the 'grab from above' button if you set up your yeast in the previous section.
Starter - Step 1:
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration

3

1.036
UPDATE
DME Required:
10.9 oz, 308.1 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.36
Ending Cell Count:
541 billion cells
Resulting Pitch Rate:
1.01M cells / mL / °P
Starter meets desired

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  • Last Updated: 2019-05-27 02:28 UTC