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Hefeweizen

Method: All Grain
Style: Weissbier
Boil Time: 80 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.24 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 97%
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)

Created: Sunday January 19th 2025

Hefeweizen - Malty - Weinstephaner

by Alex Amyot

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

OG Hefe

by Todd Cogswell

OG: 1.047 FG: 1.011 ABV: 4.7% IBU: 11

Original Gravity:

1.052

Final Gravity:

1.014

ABV (standard):

4.9%

IBU (tinseth):

12.7

SRM (morey):

5.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Canada Malting - WHITE WHEAT MALT8 lb WHITE WHEAT MALT	38.1	3.5	59.3%
5.25 lb	Franco-Belges - Pilsen Malt5.25 lb Pilsen Malt	39	1.7	38.9%
0.25 lb	Bestmalz - BEST Munich0.25 lb BEST Munich	37	6.3	1.9%
13.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Liberty1 oz Liberty Hops		Pellet	4	Boil	60 min	12.67	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Liberty (Pellet)		12.67	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal	Rest 1	Strike	112 °F	112 °F	20 min
	Rest 2	Strike	140 °F	140 °F	40 min
	Rest 3	Strike	156 °F	156 °F	30 min
4.5 gal		Fly Sparge	170 °F	170 °F	30 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 60 °F

Other Ingredients

Amount	Name	Type	Use	Time
2.20 g	Yeast Nutrient	Fining	Boil	10 min.
1.84 g	Gypsum	Water Agt	Mash	90 min.
1.71 g	Calcium Chloride (anhydrous)	Water Agt	Mash	90 min.
1.38 g	Epsom Salt	Water Agt	Mash	90 min.
0.28 g	Canning Salt	Water Agt	Mash	90 min.
2 ml	Lactic acid	Water Agt	Mash	90 min.
1.51 g	Gypsum	Water Agt	Sparge	30 min.
1.40 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	30 min.
1.13 g	Epsom Salt	Water Agt	Sparge	30 min.
0.23 g	Canning Salt	Water Agt	Sparge	30 min.

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	64 - 75 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 102 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 22.6 psi Temp: 32 °F 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

Add more than normal amount of Rice Hulls!

No Whirl flock

Barely under pitch yeast

MASH SCHEDULE
112 for 20 min

remove 1.5 gallons and boil for 10-15 min while increasing mash to:
140 for 40 min
remove another 1.5 gallons and boil for 10-15 min while increasing mash temp to:
156 for 30 min
-then sparge and increase to boil temp

Fermentation Schedule
Day:
1- open fermentation - 65 degrees
2- add airlock - 66
3 - 67
4 - 68
5 - 69
6- 70
7- 71
8 - 72
day 9 - cold crash to 33
day 10 - Keg

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-01-19 03:06 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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