Weihenstephanstyle Hefeweissbier - Beer Recipe - Brewer's Friend

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Weihenstephanstyle Hefeweissbier

155 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 70 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 20.09 liters
Post Boil Size: 14.85 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: biravatar
Hop Utilization: 99%
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Tuesday May 12th 2020
1.051
1.010
5.4%
14.7
4.7
n/a
46.43
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Weyermann - Pale Wheat2 kg Pale Wheat ₺₺ 17.00 / kg
₺₺ 34.00 		36 2 58%
0.70 kg Weyermann - Pilsner0.7 kg Pilsner ₺₺ 5.50 / kg
₺₺ 3.85 		36 1.5 20.3%
0.65 kg Weyermann - Munich Type I0.65 kg Munich Type I ₺₺ 10.00 / kg
₺₺ 6.50 		38 6 18.8%
0.10 kg Rice Hulls0.1 kg Rice Hulls 0 0 2.9%
3.45 kg / ₺₺ 44.35
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Barth-Haas - Herkules3 g Herkules Hops ₺₺ 0.46 / g
₺₺ 1.38 		Pellet 16.5 Boil 70 min 10.26 37.5%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops ₺₺ 0.14 / g
₺₺ 0.70 		Pellet 4.3 Boil 65 min 4.39 62.5%
8 g / ₺₺ 2.08
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 177 B cells required
₺₺ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 150.4 g       Temp: 22 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
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
10.35 L Strike 48 °C 45 °C --
Rest of the mash (2/3) Temperature 45 °C 55 °C 40 min
1/3 of all volume Decoction 45 °C 72 °C 20 min
Decoction 72 °C 95 °C 20 min
Reunite all Temperature -- 65 °C 40 min
1/3 of all volume Decoction 65 °C 72 °C 20 min
Decoction 72 °C 95 °C 15 min
Reunite all Temperature -- 72 °C --
Mash out Temperature 72 °C 78 °C --
15.8 L Sparge -- 76 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.4
Mash volume with grains 12.6
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 14.7 L) 14.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.7 L) 20.1
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 14 L) 14.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 14.9 L) 14
Total: 24.4  
Equipment Profile Used: System Default
 
Notes

Weihenstephanstyle Hefeweissbier

Craft Beer & Brewing Magazine 25.02.2020

As a rule, the brewers at Bayerische Staatsbrauerei Weihenstephan don’t open their books to share exact recipes. However, at our request, Brewmaster Tobias Zollo and Brewing Engineer Matthias Ebner generously agreed to provide a recipe based on the world classic, standard-setting Weihenstephaner Hefeweissbier.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72% OG: 1.051
FG: 1.010
IBUS: 14
ABV: 5.4%
MALT/GRAIN BILL
5.6 lb (2.5 kg) German wheat malt (%60)
1.9 lb (862 g) German pilsner (%20)
1.9 lb (862 g) German Munich malt (5–8L) (%20)
HOPS SCHEDULE
0.18 oz (5 g) Herkules [14.5% AA] at 70 minutes 0.25 oz (7 g) Perle [6% AA] at 65 minutes
YEAST
Wyeast 3068 Weihenstephan Weizen, White Labs WLP300 Hefeweizen Ale, or similar strain.
DIRECTIONS
Mill the grains and mash in at 113°F (45°C), then follow the steps below for this double-decoction mash:
▪ Pull about one-third of the mash and heat it to 162°F (72°C), rest 20 minutes. Then heat it to 203°F (95°C), rest another 20 minutes.
▪ Meanwhile, heat the rest of the mash to 131°F (55°C) and hold until first decoction is complete.
▪ Reunite the mash to bring it to about 149°F (65°C). Rest 40 minutes.
▪ For the second decoction, pull about one-third of the mash and heat it to 162°F (72°C), rest 20 minutes. Then heat it to 203°F (95°) and rest 15 minutes.
▪ Reunite the mash to bring it to about 162°F (72°C).
▪ Heat the mash to 172°F (78°C) and mash out.
Lauter and sparge to get about 6.6 gallons (25 liters) of wort— or more, depending on your evaporation rate. Boil 70 minutes, following the hops schedule. After the boil, chill to 66°F (19°C), aerate the wort, and pitch the yeast. Ferment at 68°F (20°C) for 4 days. Optionally, if possible, add 1–2 quarts (946 ml–1.9 l) of fresh, unfermented wort (known as speise). Then ferment another 4 days at 68–72°F (20–22°C) before cooling to 41°F (5°C) for 2 weeks. Package and carbonate to about 3.5 volumes.

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  • Last Updated: 2021-04-02 10:52 UTC