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Traditional German Hefeweizen

Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Efficiency: 72% (brew house)
Source: Brewing with Wheat
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Friday July 20th 2012

Original Gravity:

1.051

Final Gravity:

1.012

ABV (standard):

5.1%

IBU (rager):

8.7

SRM (morey):

3.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	American - Pale 2-Row8 lb Pale 2-Row	37	1.8	33.3%
15 lb	German - Wheat Malt15 lb Wheat Malt	37	2	62.5%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	4.2%
24 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
4 oz	Cascade4 oz Cascade Hops		Leaf/Whole	7	Mash	0 min	8.74	100%
4 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Cascade (Leaf/Whole)		8.74	100%
4 oz / $ 0.00

Mash Guidelines

Description	Type	Start Temp	Target Temp	Time
Mash in at 124	Temperature	--	105 °F	15 min
pull 40 % decoction to raise. hold decoction for 15 at 160 prior to boiling for 20.	Temperature	--	112 °F	25 min
add back decoction	Decoction	--	147 °F	20 min
	Temperature	--	160 °F	30 min

Other Ingredients

Amount	Name	Type	Use	Time
1 oz	coriander	Spice	Boil	1 min.
0.50 oz	orange peal/lemon/citrus	Spice	Boil	1 min.
1 each	whirlfloc	Fining	Boil	5 min.

Yeast

White Labs - Hefeweizen IV Ale Yeast WLP380

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Low
Optimum Temp:	66 - 70 °F	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Wayland - Lambic

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
31	6	36	25	20	61
Profile: Wayland Calcium(Ca): 31.0 ppm Magnesium(Mg): 6.2 ppm Sodium(Na): 20.0 ppm Sulfate(SO4): 36.0 ppm Chloride(Cl): 25.0 ppm biCarbonate(HCO3): 61.5 ppm http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=BZ08X5G
Mash Chemistry and Brewing Water Calculator

Notes

Ferment cold at 63 then raise to 68 after 5 days.

Last Updated and Sharing

16,109

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Brews

Public: Yup, Shared
Last Updated: 2013-07-20 15:20 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

Other Brewers Who Brewed This Recipe:

Markbrew65

Ambulo

Discussion about this recipe:

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Brewer • 07/28/2013 at 02:33am
I did not know that "Traditional Hefeweizen had coriander or orange peels. Seems to go against the Reinheitsgebot . Seems tasty...but maybe not "traditional".

System Account • 06/21/2014 at 01:15am
That's actually a Belgian witbier.

System Account • 12/25/2014 at 01:42am
In the book "Designing Great Beers" by XXX, The Mineral profile of Munich's (Bavaria/Southern Germany) water is listed as: Ca=75; Mg=18, Na=2, HCO3=180; SO4=120. Would you please explain the choice of the Wayland - Lambic water profile here? I'm trying to figure this water chemistry out :). Regards.

Butter14 • 07/02/2015 at 10:46pm
This recipe is not a traditional Hefeweizen. A traditional Hef would never have coriander or orange peels.

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