Hanks Hefeweizen - Beer Recipe - Brewer's Friend

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Hanks Hefeweizen

171 calories 16.3 g 12 oz
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Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Saturday May 2nd 2020
1.052
1.011
5.5%
15.1
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Wheat6 lb Liquid Malt Extract - Wheat 35 3 68.6%
1 lb Briess - DME Golden Light1 lb DME Golden Light 44.6 4 11.4%
1 lb Honey1 lb Honey - (late boil kettle addition) 35 2 11.4%
0.25 lb Cane Sugar0.25 lb Cane Sugar 46 0 2.9%
8.25 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.5 Boil 60 min 11.46 66.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.9 Boil 30 min 3.65 33.3%
1.50 oz / $ 0.00
 
Yeast
Danstar - Munich Classic Wheat Beer Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
63 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.3 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.43 g | 21.7 qt) 5.46 21.8  
Mash volume with grains (equipment estimates 5.43 g | 21.7 qt) 5.5 22  
Grain absorption losses (steeping) -0.06 -0.3  
Volume increase from sugar/extract (early additions) 0.6 2.4  
Pre boil volume (equipment estimates 5.97 g | 23.9 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 4.5 18  
Top off amount 1.5 6  
Going into fermentor 6 24  
Total: 6.96 27.8
Equipment Profile Used: System Default
 
Notes

Brewday: 2 May 20. Increased volume to 6 gallons. Add 4 oz table sugar to boil. Honey added when temp is under 100 deg.

O.G. 1.053 @ 66 deg. Pitched starter at 1700.
S. G. 1.009 @ 69 deg. 9 May 20
F. G. 1.009 @ 67 deg . 23 May 20

Bottled 23 May 20

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  • Last Updated: 2020-05-23 14:36 UTC