Phelpseweizen Beer Recipe | All Grain Weissbier | Brewer's Friend

Phelpseweizen

185 calories 18.4 g 12 oz
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Zack Phelps
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Monday September 14th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Wheat4.5 lb Wheat 38 1.8 45%
4.50 lb American - Pilsner4.5 lb Pilsner 37 1.8 45%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5%
10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 35 min 12.6 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 175 °F 15 min 1.8 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike -- 152 °F --
Infusion 152 °F 152 °F 60 min
2.5 gal Sparge 170 °F 170 °F --
boil 212 °F 212 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 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

From BYO.com “ Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight). If you have the ability to do a step mash, start with a rest at 110 °F (43 °C) for 20 minutes and then raise to a temperature of 152 °F (67 °C) until conversion is complete. Otherwise, do a single infusion mash at 151 °F (66 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.038 (9.4 °P).”

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  • Last Updated: 2021-04-08 00:47 UTC
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