Hefeweizen v.2 - Beer Recipe - Brewer's Friend

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Hefeweizen v.2

152 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 27 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 11.1 °P (recipe based estimate)
Efficiency: 84% (ending kettle)
Source: CROCOTU
Calories: 152 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Friday May 31st 2019
12.3 °P
3.2 °P
4.9%
9.1
4.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 57.7%
1.50 kg German - Pilsner1.5 kg Pilsner 38 1.6 28.8%
0.50 kg German - CaraHell0.5 kg CaraHell 34 11 9.6%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.8%
5.20 kg / руб 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 2.7 Boil 45 min 3.67 37.5%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 45 min 4.76 37.5%
10 g Saaz10 g Saaz Hops Pellet 3.5 Whirlpool 0 min 0.65 25%
40 g / руб 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 ml Phosphoric acid Water Agt Sparge 0 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
руб 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 250 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
orthophosphoric acid - 86%
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 60 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20.8
Mash volume with grains 24.2
Grain absorption losses -5.2
Remaining sparge water volume 15.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.9 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 24.2 L) 27
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 27
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

22 литра воды нагреть до 26 гр.С, всыпать весь солод оставить на 5 минут
взять 5,2 литров затора, нагреть до 62-х градусов и оставить на 30 минут.
далее кипятить отварку 20 мин.
Далее соединить отварку с затором, температура должна подняться до
40гр.С, оставить на 30 минут, далее нагреть до 72гр.С, выдерживать до конца осахаривания.
нагреть до 77гр.С выдержать 15 минут.
Отфильтровать, промыть.
Объем промывочный воды - 16 литров.


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in English:

Heat 22 liters of water to 26 dg. C, add all the malt for 5 minutes,
take 5.2 liters of mash, heat to 62 dg.C and leave for 30 minutes, then boil the mash for 20 minutes.
Next, add the decoction in the mash.
The temperature should rise to 40g. C, leave for 30 minutes,
then heat to 72dg.C (1dg. in minute) withstand until the end of saccharification.
Heat to 77dg.C withstand 15 minutes.
Filter, rinse.
The volume of flushing water is 16 liters.

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  • Last Updated: 2020-03-20 06:16 UTC