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Bavarian Hefeweizen

From the BrewBlog of Bruce Buerger – Waukesha, Wisconsin USA
Printed July 21, 2017

Specifics
Style: Weizen/Weissbier
Brew Date: July 14, 2013
Tap Date: August 28, 2013
Yield: 10 gallons
Color (SRM/EBC): 7.2/14.2
Bitterness (Calc): 13.5 IBU (Tinseth)
BU/GU: 0.27
Calories: 165 (12 ounces)
Conditioning: Keg and Cask
ABV: 5.1%
ABW: 4%
Batch No: 1
OG: 1.050
OG (Plato): 12.39° P
Target OG: 1.052
FG: 1.012
FG (Plato): 3.07° P
Target FG: 1.015
Real Extract: 4.75° P
App. Atten.: 75.2%
Real Atten.: 61.6%
BJCP Style Info: Weizen/Weissbier
O.G.: 1.044 - 1.052
F.G.: 1.010 - 1.014
ABV: 4.3 - 5.6%
Bitterness: 08 - 15 IBUs
Color: 2 - 8 SRM
Info: A pale, spicy, fruity, refreshing wheat-based ale.

Commercial Examples: Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier.

General Information
Method: Extract
Comments

Nice banana ester nose with a touch of breadiness in the flavor.

Extract
2.00 pounds Wheat Dry Extract 14.3% of grist
12.00 pounds Wheat Liquid Extract 85.7% of grist
14.00 pounds Total Extract Weight 100% of grist
Hops
2.00 ounces Tettnang 3.9% Pellets @ 60 minutes
Type: Bittering
Use: Boil
7.8 AAUs
2.00 ounces Total Hop Weight 7.8 AAUs
Boil
Total Boil Time: 60 minutes
Yeast
Name: Munich Wheat
Manufacturer: Danstar
Type: Wheat
Flocculation: Low
Attenuation: 72%
Temperature Range: 55–66°F
Amount: 35 gr
Water Profile

Parry Spring, Dousman, WI

Calicum: 81 ppm
Bicarbonate: 348 ppm
Sulfate: 24 ppm
Chloride: 42 ppm
Sodium: 12 ppm
Magnesium: 43 ppm
PH: 7.7%
Notes:

http://www.findaspring.com/locations/usa/parry-spring-dousman-wi/

Special Procedures

Cask - primed with 2/3 cup of priming sugar and 1 cup of water.  Sealed up cask and let it carbonate at 78F degrees.

Keg - forced carbonation.

Fermentation
Primary: 28 days @ 68° F
Age: 14 days @ 78° F
Bavarian Hefeweizen
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Boil Time: 60  
Original Gravity: 1.050 / 12.4° P  
     
     
     
     
Brew Day Notes
 

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