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Luc Senay

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18.83 liters
Post Boil Size: 15.9 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cabochons nanobrasseurs
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)

Created: Wednesday July 12th 2023

Carbon River Hefeweizen

by atoughram

OG: 1.053 FG: 1.012 ABV: 5.5% IBU: 22

Original Gravity:

1.046

Final Gravity:

1.010

ABV (standard):

4.7%

IBU (tinseth):

18.9

SRM (morey):

3.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.58 kg	American - Pilsner1.58 kg Pilsner	37	1.8	50%
1.58 kg	American - Red Wheat1.58 kg Red Wheat	38	2.5	50%
3.16 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
27 g	Hallertau Mittelfruh27 g Hallertau Mittelfruh Hops		Pellet	3.75	Boil	60 min	18.91	100%
27 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
27 g	Hallertau Mittelfruh (Pellet)		18.91	100%
27 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
9.5 L	Strike	71 °C	65 °C	60 min
9.5 L	Vorlauf	65 °C	76 °C	5 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
300 g	Lactose		Other	Boil	10 min.
59 ml	Vanilla extract		Flavor	Bottling	0 min.

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	0.79 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	18 - 24 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 60 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

https://www.homebrewersassociation.org/homebrew-recipe/holier-meow-hefeweizen/

Directions:
Make your yeast starter 2–3 days ahead of time. Heat 3 gallons (11 L) of water to the proper strike temperature to mash in at 149° F (65° C). If your malt and equipment is at room temperature, the strike water temperature should be around 160° F (71° C). Mash at 149° F (65° C) for 60–75 minutes. Mash out at 168° F (76° C) and recirculate. Collect 5.9 gallons (22 L) of wort. You’ll need about 3.5 gallons (13 L) of sparge water for this. The sparge water should be heated enough that the grain bed remains around 168° F (76° C). Boil the wort for 60–75 minutes. (You may need to add boiling water to keep the volume from dipping below 5 gallons/19 L.) Add hops with 60 minutes left in the boil. Chill wort to 54° F (12° C). Aerate and pitch yeast from yeast starter. Let ferment, allowing the temperature to rise to 64° F (18° C). After fermentation stops, allow the beer to sit for 3–7 days. Then, add bottling sugar to prime for 4 volumes of CO2 and bottle in heavy bottles.

23/07/2023 : preboil gravity : 1.042
23/07/2023 : postboil gravity : 1.044

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-03-07 20:04 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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