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Hefeweizen Winther

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 25.5 liters (fermentor volume)
Pre Boil Size: 34.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 67% (brew house)
Source: EFS
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)

Created: Thursday February 6th 2025

Original Gravity:

1.050

Final Gravity:

1.010

ABV (standard):

5.2%

IBU (tinseth):

14.7

SRM (morey):

6.2

Mash pH

5.6

Cost kr

295.65

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3.30 kg	Bestmalz - BEST Wheat Malt3.3 kg BEST Wheat Malt	kr 30.00 / kg kr 99.00	37.7	2.2	54.2%
0.45 kg	Bestmalz - BEST Munich Dark 0.45 kg BEST Munich Dark	kr 30.00 / kg kr 13.50	36.23	11	7.4%
2 kg	Bestmalz - BEST Pilsen2 kg BEST Pilsen	kr 40.00 / kg kr 80.00	37	1.9	32.8%
0.15 kg	Weyermann - Carafoam0.15 kg Carafoam	kr 40.00 / kg kr 6.00	34.5	2.2	2.5%
0.04 kg	Finland - Crystal Malt 2500.04 kg Crystal Malt 250	kr 35.00 / kg kr 1.40	35	94	0.7%
0.15 kg	Bestmalz - BEST Melanoidin0.15 kg BEST Melanoidin	kr 45.00 / kg kr 6.75	34.5	27	2.5%
6.09 kg / kr 206.65

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	Hallertau Blanc10 g Hallertau Blanc Hops	kr 1.00 / g kr 10.00	Pellet	9.6	Boil	60 min	10.77	50%
10 g	Hallertau Blanc10 g Hallertau Blanc Hops	kr 1.00 / g kr 10.00	Pellet	9.6	Boil	10 min	3.9	50%
20 g / kr 20.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Hallertau Blanc (Pellet) 20 g Hallertau Blanc (Pellet) Hops	kr 1.00 / g kr 20.00	14.67	100%
20 g / kr 20.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L	Protein	Temperature	16 °C	55 °C	15 min
	RIMS	Temperature	55 °C	65 °C	45 min
		Temperature	65 °C	72 °C	15 min
		Temperature	72 °C	77 °C	5 min
18 L		Fly Sparge	77 °C	77 °C	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 6 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	kr 1.00 / g kr 3.00	Water Agt	Mash	0 min.
2 g	Yeast Nutrient	kr 3.00 / g kr 6.00	Other	Boil	15 min.
kr 9.00

Yeast

Fermentis - Safale-WB06

Amount:	1 Each	Cost:	kr 60.00 / each kr 60.00
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	15 - 24 °C	Starter:	No
Fermentation Temp:	16 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 111 B cells required

kr 60.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 213.9 g Temp: 20 °C CO₂ Level: 3 Volumes

Target Water Profile

Levanger vannverk

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
35.7	1	0	57.8	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Pull about one-third of the mash and heat it to 162°F (72°C), rest 20 minutes. Then heat it to 203°F (95°C), rest another 20 minutes.
Meanwhile, heat the rest of the mash to 131°F (55°C) and hold until first decoction is complete.
Reunite the mash to bring it to about 149°F (65°C). Rest 40 minutes.
For the second decoction, pull about one-third of the mash and heat it to 162°F (72°C), rest 20 minutes. Then heat it to 203°F (95°) and rest 15 minutes.
Reunite the mash to bring it to about 162°F (72°C).
Heat the mash to 172°F (78°C) and mash out.

OR
150 g Melonoidin malt

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-02-14 17:28 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 kr	Cost %
Fermentables	kr
Steeping Grains (Extract Only)	kr
Hops	kr
Yeast	kr
Other	kr
Cost Per Barrel	kr 0.00
Cost Per Pint	kr 0.00
Total Cost	kr 0.00

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