New Hefeweizen June 2019 Kristalweizen - Beer Recipe - Brewer's Friend

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New Hefeweizen June 2019 Kristalweizen

199 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Jay Avrett
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Saturday June 8th 2019
1.060
1.015
6.0%
16.3
4.4
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Briess - White Wheat Raw0.5 lb White Wheat Raw 34.5 2 3.2%
7 lb German - Wheat Malt7 lb Wheat Malt 37 2 45.2%
7 lb German - Pilsner7 lb Pilsner 38 1.6 45.2%
1 lb Briess - Brewers Red Wheat Flakes1 lb Brewers Red Wheat Flakes 32.2 2 6.5%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops Pellet 4.2 Boil 60 min 10.8 33.3%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4.2 Boil 30 min 5.53 22.2%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4.2 Boil 0 min 44.4%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
3 tsp Pumpkin Pie Spice Spice Boil 1 hr.
15 each Clove Spice Boil 1 hr.
1 tbsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Hillsburgh Cataract Ontario
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 24 16 26 47 289
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 153 °F 90 min
18 qt Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.84 19.4  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 5.43 g | 21.7 qt) 4.84 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 9.69 38.8
Equipment Profile Used: System Default
 
Notes

Start fermentation at 66 deg. F. and allow the beer to ferment for 3-days or down to 1.030 sg. Then adjust the fermentation temperature to 68 deg. F. Allow the fermentation to continue until the SG is 1.020, then raise the temperature to 70 deg. F.

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  • Last Updated: 2019-06-12 21:09 UTC