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The Heifer

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.78 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Flynn
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)

Created: Friday January 19th 2024

HKN'S Weissbier

by SMMMHAKAN

OG: 1.050 FG: 1.012 ABV: 5.0% IBU: 15

Midtbrygg - Humlet hvete

by Midtbrygg

OG: 1.051 FG: 1.014 ABV: 4.9% IBU: 18

Hopfenweizen

by choephel

OG: 1.040 FG: 1.005 ABV: 4.6% IBU: 13

Original Gravity:

1.047

Final Gravity:

1.010

ABV (standard):

4.9%

IBU (tinseth):

15.0

SRM (morey):

4.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.18 kg	Barrett Burston - Ale Malt2.18 kg Ale Malt	36.8	2.8	37.5%
3.40 kg	Barrett Burston - Wheat Malt3.4 kg Wheat Malt	35.4	1.8	58.5%
0.23 kg	Rice Hulls0.23 kg Rice Hulls	0	0	4%
5.81 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Cascade20 g Cascade Hops		Pellet	6.1	Boil at 100 °C	60 min	15.02	100%
20 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Cascade (Pellet) 20 g Cascade (Pellet) Hops		15.02	100%
20 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20.37 L	Strike	45 °C	45 °C	15 min
	Steeping	45 °C	51 °C	15 min
	Steeping	51 °C	67 °C	60 min
	Steeping	67 °C	75 °C	10 min
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 22 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Yeast Nutrient		Other	Boil	15 min.

Yeast

Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST

Amount:	11 Grams	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 266.8 g Temp: 20 °C CO₂ Level: 3.5 Volumes

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	20	4	75	52	29
Mash Chemistry and Brewing Water Calculator

Notes

Add salts after acid rest! (needs to be a high pH)
Mash at pH 5.7 to 5.8

Last Updated and Sharing

265

Views

Brews

Public: Yup, Shared
Last Updated: 2024-01-19 04:38 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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