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Hubs Hefe

Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 68% (brew house)
Source: EBs
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)

Created: Sunday October 23rd 2016

Original Gravity:

1.053

Final Gravity:

1.013

ABV (standard):

5.3%

IBU (tinseth):

12.8

SRM (morey):

4.7

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Briess - Wheat Malt, White6 lb Wheat Malt, White	39.1	2.5	58.5%
3 lb	German - Pilsner3 lb Pilsner	38	1.6	29.3%
8 oz	American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt)	33	1.8	4.9%
8 oz	American - Munich - Light 10L8 oz Munich - Light 10L	33	10	4.9%
4 oz	German - Acidulated Malt4 oz Acidulated Malt	27	3.4	2.4%
164 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Domestic Hallertau0.5 oz Domestic Hallertau Hops	Pellet	3.9	Boil	60 min	7.23	50%
0.50 oz	Domestic Hallertau0.5 oz Domestic Hallertau Hops	Pellet	3.9	Boil	30 min	5.55	50%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Domestic Hallertau (Pellet)		12.78	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal	Ferulic Rest	Steeping	--	120 °F	20 min
	BIAB in bucket Mash	Steeping	--	152 °F	45 min
1.5 gal	Mini BIAB in bucket Sparge	Sparge	--	165 °F	10 min
1.5 gal	Mini BIAB in bucket Sparge	Sparge	--	165 °F	10 min

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	64 - 75 °F	Starter:	No
Fermentation Temp:	71 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 124 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 16.47 psi Temp: 38 °F CO₂ Level: 3 Volumes

Target Water Profile

Ecc Hefe

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
10	4	7	18	18	0
Water Quantity (7 gallons used, Nestle pure life) Total Treatement 1 Campden tablet 4oz Acidulated malt (from grain bill) ----------------------------------------------------------------------------------- Mash Water (4 gallons nestle spring water) - 5.5 mash pH .5 campden tablet (Everything above added while water is heating) ----------------------------------------------------------------------------------- Sparge Water #1 (1.5 gallons nestle spring water) .25 campden tablet (Everything above added while water is heating) ----------------------------------------------------------------------------------- Sparge Water #2 (1.5 gallons nestle spring water) .25 campden tablet (Everything above added while water is heating) -----------------------------------------------------------------------------------
Mash Chemistry and Brewing Water Calculator

Notes

Yeast
Wyeast 3068 smack pack, 36B cells
124B recommended, pitched 125B

Starter
1.4L water with 2.3 oz light DME. Made starter 18 hours before pitching. Pitched entire volume into wort
-----------------------------------------------------------------------------------
Mash (65 total minutes, 5.5 Mash pH)
Mash 10.25lbs of grain in 4 gallons of water
Add .5 campden tablet while heating
Raise 4 gals to a temp of 125F, turn heat off. Dough in and stir well. Let rest at 120F for 20 minutes (Ferulic Rest)
Raise temp to 152F, turn heat off. Let rest for 45 minute mash. Hoist/squeeze bag.
-----------------------------------------------------------------------------------
Sparge soak with 1.5 gallons of water for 10 minutes at 165F in a 5 gallon bucket. Stir often. Hoist/squeeze bag.
Sparge soak with 1.5 gallons of water for 10 minutes at 165F in a 5 gallon bucket. Stir often. Hoist/squeeze bag.
-----------------------------------------------------------------------------------
Boil
60min - .5oz Hallertau
30 min - .5oz Hallertau
-----------------------------------------------------------------------------------
Cool to 80F. Transfer through a mesh screen. Pitch 1 packet of yeast and shake bucket.
-----------------------------------------------------------------------------------
Fermenting
Day 0 - Blowoff tube, 71F
Day 14 - Coldcrash, 36F
Day 16 - Keg
-----------------------------------------------------------------------------------

http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-08-08 23:04 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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