Hefeweizen
Weissbier
All Grain Recipe Kit
A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana & clove yeast character.
5% / 12.9 °P
This recipe includes 5.6kg Grain, 50g Hops & 1 Yeast packet.
Additional items such as Whirlfloc, Yeast Nutrients & Water chemistry Adjustments can be purchased separately by clicking on their Link.
Brewfather Link: Hefeweizen Recipe
70% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 20.55 L
Sparge Water: 11.73 L
Total Water: 32.28 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.046
Vitals
Original Gravity: 1.052
Final Gravity: 1.014
IBU (Rager): 12
BU/GU: 0.22
Color: 8.3 EBC
Malts 5.35kg
3.5 kg (62.5%) — Voyager Craft Malt WINTER WHEAT Janz — Grain — 5 EBC
1 kg (17.9%) — Voyager Craft Malt ATLAS Latrobe — Grain — 4 EBC
500 g (8.9%) — Weyermann Vienna Malt — Grain — 5.9 EBC
250 g (4.5%) — Flaked Wheat — Grain — 3.2 EBC
100 g (1.8%) — Weyermann Acidulated — Grain — 3.5 EBC
Other
250g (4.4%) Rice Hulls Adjunct 0 EBC
Hops
50 g (10 IBU) Hersbrucker 1.8% Boil 60 min
Miscs
0.22 g Servomyces Yeast Nutrient Boil 10 min
Yeast
1 pkt Lallemand (LalBrew) Munich Classic 72%
Mash
Ferulic acid rest 45 °C - 15 min
Beta amylase rest 63 °C - 30 min
Alpha amylase rest 71 °C - 30 min
mash out 76 °C - 10 min
Fermentation
Primary 19 °C - 4 days
Primary 22 °C - 4 days
