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Joe's Hefeweizen

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.54 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Tuesday June 13th 2023

Original Gravity:

1.051

Final Gravity:

1.014

ABV (standard):

4.9%

IBU (tinseth):

15.0

SRM (morey):

3.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 lb	American - Wheat4.5 lb Wheat	38	1.8	60%
3 lb	German - Pilsner3 lb Pilsner	38	1.6	40%
7.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Brewmaster - Czech Saaz1 oz Czech Saaz Hops		Pellet	2.8	Boil	60 min	14.95	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Brewmaster - Czech Saaz (Pellet)		14.95	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal	Ferulic acid rest	Strike	119 °F	113 °F	10 min
1.5 qt	Protein rest	Infusion	212 °F	122 °F	15 min
	(Decoct ~4 quarts) Beta amylase rest. Cacluate decoction volume from notes below	Decoction	--	145 °F	20 min
	(Decoct ~3 quarts) Alpha amylase rest	Decoction	--	158 °F	30 min
	(Decoct 3-3.5 quarts) Mashout	Decoction	--	170 °F	10 min
2 gal		Batch Sparge	--	--	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Yeast

Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	64 - 72 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 67 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 7.1 oz Temp: 68 °F CO₂ Level: 4 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

Decoction:
(Common formula found on several brewing sites and forums)

Decoction volume =
(Tot. mash vol * [targ. temp - start temp]) / (212°F - start temp)

(Due to drops in temp while the mash sits, plan to add a little extra each time.)

Hops:
Saaz are what I have on hand. Hallertau or other German variety would be more appropriate.

Fermentation:
Open fermentation in 5-Gal bucket to start, then transfer to carboy.

Reference:
Hieronymus, Stan. "Traditional Hefeweizen: Worth the Trouble?" Craft Beer and Brewing. August 25, 2017. Accessed online June 14, 2023. https://beerandbrewing.com/traditional-hefeweizen-worth-the-trouble/.

Last Updated and Sharing

271

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Brews

Public: Yup, Shared
Last Updated: 2023-06-14 16:34 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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