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The Beez Squeeze - Hefeweizen

Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 17.5 gallons (fermentor volume)
Pre Boil Size: 18.5 gallons
Post Boil Size: 17.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)

Created: Tuesday January 22nd 2019

Original Gravity:

1.058

Final Gravity:

1.014

ABV (alternate):

5.9%

IBU (rager):

20.9

SRM (morey):

4.8

Mash pH

5.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
25 lb	Briess - Wheat Malt, White25 lb Wheat Malt, White	39.1	2.5	59.5%
10 lb	Finland - Pale Ale Malt10 lb Pale Ale Malt	36	2	23.8%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	4.8%
2 lb	German - Rye2 lb Rye	38	3.5	4.8%
1.50 lb	Flaked Wheat1.5 lb Flaked Wheat	34	2	3.6%
1.50 lb	American - Rice Hulls1.5 lb Rice Hulls	0	0	3.6%
42 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	4.4	Boil at 212 °F	60 min	9.64	34.5%
1.80 oz	Tettnanger1.8 oz Tettnanger Hops	Pellet	2.2	Boil	60 min	4.34	31%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	6.1	Boil	60 min	6.69	17.2%
1 oz	Saaz1 oz Saaz Hops	Pellet	3	Whirlpool	15 min	0.25	17.2%
5.80 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)	9.64	34.5%
1.80 oz	Tettnanger (Pellet)	4.34	31%
1 oz	Tettnanger (Pellet)	6.69	17.2%
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops	0.25	17.2%
5.80 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
13.5 gal	Infusion	156 °F	143 °F	60 min
15 gal	Sparge	185 °F	170 °F	45 min
Starting Mash Thickness: 1.33 qt/lb Starting Grain Temp: 63 °F

Other Ingredients

Amount	Name	Type	Use	Time
30 g	Citric acid	Water Agt	Mash	1 hr.
10 g	Epsom Salt	Water Agt	Mash	1 hr.
5.60 g	Slaked Lime	Water Agt	Mash	1 hr.
12 g	Table Salt	Water Agt	Mash	1 hr.
1 tbsp	yeast nutrient	Other	Boil	10 min.
1.50 each	Whirlfloc - Crushed	Fining	Boil	1 min.
7 g	Whole Coriander seeds	Spice	Boil	0 min.
3.30 oz	Blood Orange Zest - Sweet	Flavor	Boil	0 min.
10 g	Citric acid	Water Agt	Sparge	1 hr.

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Low
Optimum Temp:	64 - 75 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 1891 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
51.5	14.9	63.6	104.4	43.3	77.2
Mash Chemistry and Brewing Water Calculator

Notes

Possibly start fermenting at 64 and slowly raise to 71?

Make a yeast starter. I made a 5L starter with the smack pack. Chilled then decanted off the spent wort. Made a new 10L starter and added that new wort to the previous 5L starter. After another 24hrs I chilled the 10L starter and let it crash till brew day. Then I decanted off about 2/3rds of the 10L starter and pitched about 1L of yeast alone with the remaining wort. It went from 1.058 to 1.016 in two days. After 5 days I start to cold crash when gravity was about 1.012-1.013

Recipe Photos

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Public: Yup, Shared
Last Updated: 2020-02-17 20:53 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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