Weizen Wit Whatever - Beer Recipe - Brewer's Friend

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Weizen Wit Whatever

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Just Brew It
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Sunday November 3rd 2013
1.050
1.013
4.9%
18.9
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 lb German - Pilsner4.8 lb Pilsner 38 1.6 45.7%
5.20 lb German - Pale Wheat5.2 lb Pale Wheat 39 1.5 49.5%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.5 Boil 90 min 16.74 66.7%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.5 Boil 15 min 2.16 33.3%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
3.5 gal Sparge -- 149 °F 75 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 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.93 g | 19.7 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.31 g | 29.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

5 days in primary, then 7-10 in the secondary...or when it hits the planned final gravity. Use a blow off tube...very active yeast.

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  • Last Updated: 2014-02-08 16:10 UTC