View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Hefeweizen v.2

Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 27 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 11.1 °P (recipe based estimate)
Efficiency: 84% (ending kettle)
Source: CROCOTU
Calories: 152 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)

Created: Friday May 31st 2019

Original Gravity:

12.3 °P

Final Gravity:

3.2 °P

ABV (standard):

4.9%

IBU (tinseth):

9.1

SRM (morey):

4.2

Mash pH

5.5

Cost руб

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	German - Wheat Malt3 kg Wheat Malt	37	2	57.7%
1.50 kg	German - Pilsner1.5 kg Pilsner	38	1.6	28.8%
0.50 kg	German - CaraHell0.5 kg CaraHell	34	11	9.6%
0.20 kg	German - Acidulated Malt0.2 kg Acidulated Malt	27	3.4	3.8%
5.20 kg / руб 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops	Pellet	2.7	Boil	45 min	3.67	37.5%
15 g	Saaz15 g Saaz Hops	Pellet	3.5	Boil	45 min	4.76	37.5%
10 g	Saaz10 g Saaz Hops	Pellet	3.5	Whirlpool	0 min	0.65	25%
40 g / руб 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Hallertau Hersbrucker (Pellet)	3.67	37.5%
25 g	Saaz (Pellet) 25 g Saaz (Pellet) Hops	5.41	62.5%
40 g / руб 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
			--	--	60 min
Starting Mash Thickness: 4 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1.50 ml	Phosphoric acid		Water Agt	Sparge	0 min.

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	18 - 24 °C	Starter:	No
Fermentation Temp:	17 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 116 B cells required

руб 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 250 g Temp: 20 °C CO₂ Level: 3 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
orthophosphoric acid - 86%
Mash Chemistry and Brewing Water Calculator

Notes

22 литра воды нагреть до 26 гр.С, всыпать весь солод оставить на 5 минут
взять 5,2 литров затора, нагреть до 62-х градусов и оставить на 30 минут.
далее кипятить отварку 20 мин.
Далее соединить отварку с затором, температура должна подняться до
40гр.С, оставить на 30 минут, далее нагреть до 72гр.С, выдерживать до конца осахаривания.
нагреть до 77гр.С выдержать 15 минут.
Отфильтровать, промыть.
Объем промывочный воды - 16 литров.

--------------------------------------------------------------------------------------------
in English:

Heat 22 liters of water to 26 dg. C, add all the malt for 5 minutes,
take 5.2 liters of mash, heat to 62 dg.C and leave for 30 minutes, then boil the mash for 20 minutes.
Next, add the decoction in the mash.
The temperature should rise to 40g. C, leave for 30 minutes,
then heat to 72dg.C (1dg. in minute) withstand until the end of saccharification.
Heat to 77dg.C withstand 15 minutes.
Filter, rinse.
The volume of flushing water is 16 liters.

Last Updated and Sharing

422

Views

Brews

Public: Yup, Shared
Last Updated: 2020-03-20 06:16 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 руб	Cost %
Fermentables	руб
Steeping Grains (Extract Only)	руб
Hops	руб
Yeast	руб
Other	руб
Cost Per Barrel	руб 0.00
Cost Per Pint	руб 0.00
Total Cost	руб 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!