Bavarian Hefeweizen - Beer Recipe - Brewer's Friend

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Bavarian Hefeweizen

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 73% (brew house)
Source: RevFrank
Rating:
5.00 (1 Review)

Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Friday April 24th 2020
1.053
1.014
5.2%
14.9
4.0
5.7
27.58
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pale Wheat6 lb Pale Wheat $ 1.45 / lb
$ 8.70 		39 1.5 52.2%
4 lb Belgian - Pale Ale4 lb Pale Ale $ 1.85 / lb
$ 7.40 		38 3.4 34.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) $ 1.69 / lb
$ 0.85 		33 1.8 4.3%
1 lb Rice Hulls1 lb Rice Hulls $ 0.95 / lb
$ 0.95 		0 0 8.7%
11.50 lbs / $ 17.90
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops $ 1.85 / oz
$ 1.39 		Pellet 4 Boil 60 min 10.91 50%
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops $ 1.85 / oz
$ 1.39 		Pellet 4 Boil 10 min 3.96 50%
1.50 oz / $ 2.78
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) $ 0.69 / oz
$ 0.12 		Water Agt Mash 1 hr.
$ 0.12
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
$ 6.79 / each
$ 6.79
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 273 B cells required
$ 6.79 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.43 g | 17.7 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.8 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.8 g | 23.2 qt) 5.5 22  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

This is a multi-step mash regime.

Mix Belgian wheat, two-row malt, and dextrin malt into 15 qts. (14.2 L) water to settle mash temperature at 110 °F (43 °C) and hold for 15 min.

Raise the temperature to 148 °F (64 °C) and hold 15 min.
Raise the temperature to 155 °F (68 °C) and hold for 35 min.
Raise the temperature to 168 °F (76 °C) and sparge with enough water to collect 6 gal (23 L).

Bring to a boil and add first hops addition. Total boil is 60 min. Boil 30 min. and add 2nd hops addition.
Boil 15 min. more and add Irish moss.
Boil 5 min. more and add yeast nutrient.
Boil 10 min. more.
Cool and pitch yeast at 70 °F (21 °C).

Hold fermentation temperature between 66 and 68 °F (19 to 20 °C).
Transfer to secondary after kraeusen falls and condition for 10 to 12 days.

If bottling, prime with 3/4 cup corn sugar, bottle, and condition further at room temperature for two weeks.

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  • Last Updated: 2020-04-24 18:08 UTC