Yesseweizen - Beer Recipe - Brewer's Friend

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Yesseweizen

155 calories 16.3 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: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Saturday December 28th 2019
1.047
1.012
4.7%
13.1
2.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pale Wheat6 lb Pale Wheat 39 1.5 66.7%
3 lb German - Pilsner3 lb Pilsner 38 1.6 33.3%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Perle0.6 oz Perle Hops Pellet 4.9 First Wort 90 min 13.06 100%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.07 ml Phosphoric acid Water Agt Mash 1 hr.
0.26 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 10.9 oz       Temp: 68 °F       CO2 Level: 3.6 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Ferulic Acid Rest Temperature 109 °F 113 °F 10 min
Protein Rest Temperature 113 °F 122 °F 15 min
Saccharification Rest Infusion 122 °F 154 °F 60 min
Mash Out Temperature 154 °F 190 °F 15 min
3 gal Fly Sparge Fly Sparge 190 °F 190 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.65 g | 34.6 qt) 7.88 31.5  
Mash volume with grains (equipment estimates 9.37 g | 37.5 qt) 8.6 34.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.27 g | 29.1 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Top off amount 0.5 2  
Volume into fermentor 5.5 22  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

Salts and acid added after the ferulic acid rest (https://beerandwinejournal.com/german-wheat-beer-iii/)

Fermentation raised to 68F after 5 days to promote complete attenuation.

http://dev.bjcp.org/style/2015/10/

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  • Last Updated: 2019-12-29 22:51 UTC