BYO Harold-is-Weizen - Beer Recipe - Brewer's Friend

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BYO Harold-is-Weizen

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.6875 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO Magazine
Hop Utilization: 96%
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Sunday April 12th 2020
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OG: 1.046 FG: 1.012 ABV: 4.4% IBU: 10

1.050
1.011
5.1%
10.2
3.7
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.85 lb German - Wheat Malt4.85 lb Wheat Malt 37 2 50%
4.85 lb American - Pilsner4.85 lb Pilsner 37 1.8 50%
9.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.67 oz Hallertau Hersbrucker0.67 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 10.22 100%
0.67 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Chardon, OH City Water (Ward Laboratories Report)
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
3.8 gal Strike 115 °F 110 °F 20 min
Temperature 110 °F 152 °F 60 min
Starting Mash Thickness: 1.58 qt/lb
Starting Grain Temp: 69 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.58 qt/lb 3.83 15.3  
Mash volume with grains 4.61 18.4  
Grain absorption losses -1.21 -4.9  
Remaining sparge water volume (equipment estimates 4.16 g | 16.6 qt) 3.32 13.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 5.69 22.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.1 20.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.1 g | 20.4 qt) 5 20  
Total: 7.15 28.6
Equipment Profile Used: System Default
"BYO Harold-is-Weizen" Weizen/Weissbier beer recipe by BYO Magazine. All Grain, ABV 5.13%, IBU 10.22, SRM 3.65, Fermentables: (Wheat Malt, Pilsner) Hops: (Hallertau Hersbrucker)
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  • Last Updated: 2020-04-12 04:26 UTC