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2nd HEFEWEIZEN

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 189 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)

Created: Wednesday June 10th 2020

Wheat Beer

by fermentednj

OG: 1.047 FG: 1.006 ABV: 5.5% IBU: 17

Hefeweizen - Malty - Weinstephaner

by Alex Amyot

OG: 1.050 FG: 1.013 ABV: 4.9% IBU: 14

westiphaner Weizen clone

OG: 1.056 FG: 1.014 ABV: 5.5% IBU: 17

Original Gravity:

1.057

Final Gravity:

1.015

ABV (standard):

5.6%

IBU (tinseth):

14.4

SRM (morey):

4.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	American - Pilsner5 lb Pilsner	37	1.8	45.5%
5 lb	American - White Wheat5 lb White Wheat	40	2.8	45.5%
0.50 lb	Briess - Bonlander Munich0.5 lb Bonlander Munich	36	10	4.5%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	4.5%
11 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops	Pellet	4	First Wort	0 min	7.63	20%
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Pellet	4	Whirlpool	0 min	2.72	40%
1 oz	Lemondrop1 oz Lemondrop Hops	Pellet	6	Whirlpool	0 min	4.09	40%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Hallertau Hersbrucker (Pellet)	10.35	60%
1 oz	Lemondrop (Pellet)	4.09	40%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal	MASH	Steeping	153 °F	153 °F	60 min

Yeast

White Labs - Hefeweizen Ale Yeast WLP300

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Low
Optimum Temp:	68 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 102 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 12.25 psi Temp: 36 °F CO₂ Level: 2.7 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

Notes

Mash at 153°F (67°C) for 60 minutes or until conversion is complete. Boil for 60 minutes following the hops schedule. Pitch the yeast and ferment at 68°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 74°F (23°C) by the end of fermentation to ensure full attenuation. Package at 2.7 volumes of CO2 and consume fresh.

Last Updated and Sharing

189

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Brews

Public: Yup, Shared
Last Updated: 2020-06-10 15:58 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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