Hefeweizen - Beer Recipe - Brewer's Friend

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Hefeweizen

158 calories 16.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Stew’s Brew Hefeweizen
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Monday April 29th 2019
1.048
1.012
4.7%
12.6
4.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 52.6%
4 lb American - Pilsner4 lb Pilsner 37 1.8 42.1%
8 oz Finland - Melanoid Malt8 oz Melanoid Malt 35 27 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g East Kent Goldings18 g East Kent Goldings Hops Pellet 5 Boil 60 min 12.55 100%
18 g / $ 0.00
 
Yeast
Imperial Yeast - G01 Stefon
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
63 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
17866
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
9 gal BIAB Infusion -- 154 °F 85 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.21 g | 36.8 qt) 8.94 35.8  
Mash volume with grains (equipment estimates 9.97 g | 39.9 qt) 9.7 38.8  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Specifications

Original Gravity: 1.046 (11.5° P)<br />
Final Gravity: 1.010 (2.5° P)<br />
ABV: 4.7%<br />
IBU: ~9<br />
SRM: ~4<br />


Directions

Mash in with a protein rest at 122° F (50° C) for 20 minutes. Raise to 152° F (66° C) and hold for one hour. Mash out at 168° F (76° C).

Boil for 90 minutes, chill, aerate, and pitch the yeast when temperature of the wort is about 65° F (18° C). Ferment for one week or until terminal gravity is reached. Prime with sugar and bottle or force carbonate in a keg when complete.

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  • Last Updated: 2019-05-15 22:01 UTC