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Hefeweizen Bill's Sample

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 73% (brew house)
Hop Utilization: 96%
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)

Created: Friday August 16th 2024

Hefeweizen - Malty - Weinstephaner

by Alex Amyot

OG: 1.050 FG: 1.013 ABV: 4.9% IBU: 14

Original Gravity:

1.045

Final Gravity:

1.011

ABV (standard):

4.5%

IBU (tinseth):

12.4

SRM (morey):

5.6

Mash pH

5.5

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 lb	Weyermann - Munich Type I4.5 lb Munich Type I	38	6	50%
3 lb	Briess - Wheat Malt, White3 lb Wheat Malt, White	39.1	2.5	33.3%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	11.1%
0.50 lb	Weyermann - Pale Wheat0.5 lb Pale Wheat	36	2	5.6%
9 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
6 g	Magnum6 g Magnum Hops		Pellet	16.5	Boil	45 min	12.38	100%
6 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 g	Magnum (Pellet) 6 g Magnum (Pellet) Hops		12.38	100%
6 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.38 gal	Strike	162 °F	152 °F	60 min
5.5 gal	Sparge	168 °F	168 °F	10 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Wyeast - Beer Nutrient	Other	Boil	10 min.
1 each	BSG - Kerry Whirlfloc T	Fining	Boil	10 min.
7 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
5 g	Epsom Salt	Water Agt	Mash	1 hr.

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	64 - 75 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 82 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 23.37 psi Temp: 33 °F CO₂ Level: 4.04 Volumes

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	20	4	75	52	29
Add salts after the ferulic acid rest.
Mash Chemistry and Brewing Water Calculator

Notes

Ferulic Acid rest at 113 for 15 minutes. Ferulic range 104F-122F.
pH 6.0
Add brewing salts to mash.
Beta Rest 152 for 45 minutes.
Mashout 168 for 10 minutes.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2024-08-17 15:52 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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Hefeweizen Bill's Sample

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