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Weihenstephan-Style Weissbier

Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 82%
Calories: 184 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)

Created: Tuesday October 27th 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:

1.055

Final Gravity:

1.018

ABV (alternate):

5.1%

IBU (tinseth):

15.4

SRM (morey):

4.8

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.50 lb	German - Wheat Malt6.5 lb Wheat Malt	37	2	63.1%
1.90 lb	German - Pilsner1.9 lb Pilsner	38	1.6	18.4%
1.90 lb	Munich1.9 lb Munich	38	6	18.4%
10.30 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	Magnum5 g Magnum Hops	Pellet	14.5	Boil at 202 °F	70 min	8.63	41.7%
7 g	Perle7 g Perle Hops	Pellet	8.2	Boil at 202 °F	65 min	6.73	58.3%
12 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
5 g	Magnum (Pellet) 5 g Magnum (Pellet) Hops	8.63	41.7%
7 g	Perle (Pellet) 7 g Perle (Pellet) Hops	6.73	58.3%
12 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.5 gal	Dough-in	Strike	113 °F	113 °F	20 min
	Thick 1/3 of mash heat to 162, rest 20 mins, then boil 20 mins. Heat remaining mash to 131 degrees and hold until mashes reunited. Rest 40 mins.	Decoction	113 °F	149 °F	40 min
	Pull 1/3 thin mash, heat to 162 degrees and hold 20 mins, then boil 15 minutes. Reunite with the mash to reach 162 degrees.	Decoction	149 °F	162 °F	15 min
	Immediately after reuniting the mash, ramp temperature to 172 degrees, hold 10 mins.	Temperature	162 °F	172 °F	10 min
5.75 gal	Batch sparge	Batch Sparge	172 °F	172 °F	15 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Fining	Boil	10 min.
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
1 g	Magnesium Chloride	Water Agt	Mash	1 hr.
4.26 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	1 Each	Cost:
Attenuation (custom):	66%	Flocculation:	Low
Optimum Temp:	64 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 18.94 psi Temp: 34 °F CO₂ Level: 3.5 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Alternate yeasts WLP 300
Lager 2 weeks

Last Updated and Sharing

297

Views

Brews

Public: Yup, Shared
Last Updated: 2020-10-27 17:46 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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