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Honeydo Weiss

Method: Extract
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Tom Miller
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Wednesday April 29th 2015

Original Gravity:

1.051

Final Gravity:

1.013

ABV (standard):

5.1%

IBU (tinseth):

15.5

SRM (morey):

5.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.30 lb	Liquid Malt Extract - Wheat3.3 lb Liquid Malt Extract - Wheat	35	3	56.9%
1 lb	Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light	42	2.5	17.2%
1 lb	Honey1 lb Honey	42	2	17.2%
5.30 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	Cost	PPG	°L	Bill %
0.50 lb	American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L		35	20	8.6%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Tettnanger0.75 oz Tettnanger Hops	Pellet	4.5	Boil	60 min	12	42.9%
1 oz	Vanguard1 oz Vanguard Hops	Pellet	5	Boil	5 min	3.54	57.1%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Tettnanger (Pellet)	12	42.9%
1 oz	Vanguard (Pellet)	3.54	57.1%
1.75 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlflock		Fining	Boil	10 min.
1 oz	Sweet Orange Peel (candied)		Flavor	Boil	5 min.

Yeast

Danstar - Munich Dry Wheat Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	64 - 70 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 67 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose Amount: 3.17 oz CO₂ Level: 2.3 Volumes

Notes

Steep Crystal malt in a bag or sock in 2.5 gals water at 155 degrees for about 30 minutes. Slightly squeeze the bag to drain liquid, set aside the bag and bring pot to a boil. Remove from heat and stir in the LME and DME stirring to completely dissolve. Return to heat and bring to boil.

As soon as boil begins stir in the Tettnanger hops.

Add honey for the last 30 minutes of boil for a mild honey flavor or the last 10 minutes for a nice aroma

With 10 minutes boil left stir in Vanguard hops, orange peel and whirlflock.

Cool wort, aerate well in the fermenter vessel, top fill to 4g and pitch yeast, Your choice whether to pitch dry or rehydrate.

Your choice as to strain hops with a sock or strainer at pour.

I recommend leaving in fermenter for 21 days then bottle

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2015-04-29 14:19 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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