Recipe: LetsGetAuthentic Hefeweizen
Style: 15A. Weizen/Weissbier
Description:
I'm finally going to try German malts - I can't think of anything else I'm doing wrong.
| Target Volume [ltr (gal)]: 23.00 (6.08) |
Alcohol By Volume: 5.33% |
| Estimated Original Gravity[SG]: | 1.053 |
Estimated Final Gravity[SG]: | 1.013 |
| Estimated Attenuation: | 75.00% |
Estimated Mash Efficiency: | 75.00% |
| Bitterness [IBU]: 10.00 |
Colour [SRM(EBC)]: 3.81 (7.50) |
| Balance: 0.392 |
BU:GU ratio: 0.189 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Pilsner Malt (Weyermann) |
1.020 |
37.74% |
2039.45 (4.50) |
38.33% |
| Wheat Malt Pale (Weyermann) |
1.033 |
62.26% |
3280.96 (7.23) |
61.67% |
Hops
Hop Utilisation Method: Rager
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Hallertau Hersbrucker |
2.30% |
10.00 |
100.00% |
32.93 (1.16) |
60.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Weihenstephan Weizen - Wyeast 3068 |
low |
75.00% |
18.00 (64.40) |
24.00 (75.20) |
10% ABV |
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