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10a Blueberry Hefe-Weissbier

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5.02 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 61% (brew house)
Source: MaltLab (solo2man)
Hop Utilization: 98%
Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)

Created: Tuesday August 6th 2024

Original Gravity:

1.046

Final Gravity:

1.007

ABV (standard):

5.2%

IBU (tinseth):

14.8

SRM (morey):

7.3

Mash pH

5.4

Cost $

15.86

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3 lb	German - Wheat Malt3 lb Wheat Malt	$ 2.40 / lb $ 7.20	37	2	48.4%
2.50 lb	Belgian - Pilsner2.5 lb Belgian - Pilsner	$ 2.40 / lb $ 6.00	37	1.6	40.3%
0.50 lb	German - CaraMunich I0.5 lb CaraMunich I	$ 2.40 / lb $ 1.20	34	39	8.1%
90.70 g	German - Acidulated Malt90.7 g Acidulated Malt		27	3.4	3.2%
6.20 lbs / $ 14.40

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.30 oz	BSG - German Hallertau Mittelfrüh	$ 4.88 / oz $ 1.46	Pellet	5.4	Boil	60 min	12.32	50%
0.30 oz	BSG - German Hallertau Mittelfrüh		Pellet	5.4	Boil	5 min	2.46	50%
0.60 oz / $ 1.46

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.60 oz	BSG - German Hallertau Mittelfrüh (Pellet)	$ 4.88 / oz $ 2.93	14.78	100%
0.60 oz / $ 2.93

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal			149 °F	149 °F	--
Starting Mash Thickness: 1.75 qt/lb

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	61 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 45 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.04 Volumes

Target Water Profile

Distilled Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Prepare 3lbs fresh blueberries by slightly reducing them on the stove (crush berries, raise temp to 170 deg).
Prepare hop bag (if available) in sanitizer. Place bag in a sanitized bowl.
Once the blueberries have reached 170deg, gently pour the blueberries and juice into the hop bag in the bowl. The berries and solids should (mostly) remain within the hop bag, while the juice will flow into the bowl.
Then transfer the contents of the bowl into the primary fermentor before transferring chilled wort.

Note on liquid volume: Blueberries have 3 cups of liquid per pound (0.5625 gal for 3 pounds of blueberries). Crushing the blueberries also benefits from adding some water to the raw blueberries in the pot. I adjusted the total water volume to compensate by doing two things - (1) reducing the total mash volume y 0.5 gal (to 5gal even), and (2) also used a measuring cup to scoop out 2 cups of mash water (before mash-in) to use in the blueberry pan. These two actions maintained the intended wort volume.

Recipe Photos

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Last Updated: 2024-09-01 23:24 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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