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Hefe Weissbier III

Method: All Grain
Style: Weissbier
Boil Time: 120 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)

Created: Sunday November 5th 2017

Original Gravity:

1.047

Final Gravity:

1.012

ABV (standard):

4.7%

IBU (tinseth):

13.8

SRM (morey):

5.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.30 kg	Wheat Malt, Pale (Weyermann)2.3 kg Wheat Malt, Pale (Weyermann)	37.8	2	58.6%
1.20 kg	Kölsch Malt1.2 kg Kölsch Malt	38	4.5	30.6%
254 g	Carahell (Weyermann)254 g Carahell (Weyermann)	34.8	13	6.5%
113 g	Wheat Malt, Dark (Weyermann)113 g Wheat Malt, Dark (Weyermann)	37.8	7	2.9%
57 g	Caramunich Malt57 g Caramunich Malt	33	56	1.5%
3,924 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
6.90 g	Hallertau Magnum6.9 g Hallertau Magnum Hops	Pellet	12.2	Boil	60 min	11.6	50%
6.90 g	Perle6.9 g Perle Hops	Pellet	4.7	Boil	15 min	2.22	50%
13.80 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
6.90 g	Hallertau Magnum (Pellet) 6.9 g Hallertau Magnum (Pellet) Hops	11.6	50%
6.90 g	Perle (Pellet) 6.9 g Perle (Pellet) Hops	2.22	50%
13.80 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10.3 L	Mash In	Infusion	--	36.1 °C	--
	Ferulic Acid Rest	Temperature	--	45 °C	10 min
	Protein Rest 1	Temperature	--	50 °C	5 min
	Protein Rest 2	Temperature	--	55 °C	5 min
	Maltose Rest	Temperature	--	63 °C	40 min
	Saccharification Rest	Temperature	--	72 °C	30 min
	Mash Out	Temperature	--	75.6 °C	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 g	Calcium Chloride		Water Agt	Mash	1 hr.
3 g	Gypsum (Calcium Sulfate)		Water Agt	Mash	1 hr.

Yeast

Omega Yeast Labs - Hefeweizen Ale

Amount:	1 Each	Cost:
Attenuation (custom):	74%	Flocculation:	Low
Optimum Temp:	18 - 24 °C	Starter:	No
Fermentation Temp:	17.8 °C	Pitch Rate:	-

Hefeweizen IV Ale

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	17.8 °C	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: CO2 CO₂ Level: 3.5 Volumes

Notes

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

Add water treatment items after the Ferulic Acid rest.

Decoct 40% of mash 20 minutes into the maltose rest. Rest at 162F for 20 mins, then raise to boil for 20 mins. Add back to mash and continue.

Pitch at 18C and let rise freely.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2017-11-05 21:55 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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