Football Kickoff American Wheat Beer Recipe | All Grain Weizen/Weissbier by Inflight Brewing | Brewer's Friend
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Football Kickoff American Wheat

172 calories 18.5 g 12 oz
Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: M. E. Rulla
Rating:
4.00 (1 Review)

Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Sunday September 13th 2015
1.052
1.014
5.0%
15.8
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 47.6%
10 lb American - White Wheat10 lb White Wheat 40 2.8 47.6%
1 lb Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light 42 2.5 4.8%
21 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 60 min 14.79 50%
2 oz Cascade2 oz Cascade Hops Pellet 7 Aroma 1 min 0.99 50%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Temperature -- 134 °F 30 min
7 gal Temperature -- 152 °F 90 min
7 gal Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 292 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
"Football Kickoff American Wheat" Weizen/Weissbier beer recipe by M. E. Rulla. All Grain, ABV 5%, IBU 15.78, SRM 3.89, Fermentables: (Pale 2-Row, White Wheat, Dry Malt Extract - Extra Light) Hops: (Willamette, Cascade)
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Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-09-30 19:52 UTC
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Inflight Brewing 09/30/2015 at 07:52pm
4 of 5

2L starter per 6.5gal primary fermentation vessel.
Fermented between 64 and 68 deg F.
Kegged after 18 days.
Clean, dry, lightly hoppy with pleasing aroma. Very clear; no typical haze.



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