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Hefeweissen
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 26, 2024
| Style: |
Weizen/Weissbier |
| Brewer: |
Dustin Zastera |
| Brew Date: |
August 2, 2012 |
| Tap Date: |
August 18, 2012 |
| Yield: |
5 gallons |
| Color (SRM/EBC): |
3/5.9 |
| Bitterness (Calc): |
16.7 IBU (Tinseth) |
| BU/GU: |
0.32 |
| Calories: |
169 (12 ounces) |
| ABV: |
5.7% |
| ABW: |
4.5% |
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| Batch No: |
85 |
| OG: |
1.052 |
| OG (Plato): |
12.86° P |
| Target OG: |
1.056 |
| FG: |
1.009 |
| FG (Plato): |
2.31° P |
| Target FG: |
1.012 |
| Real Extract: |
4.21° P |
| App. Atten.: |
82.1% |
| Real Atten.: |
67.2% |
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| 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. |
Pitched straight from the pack. Blowout in 24 hours. Room temp 68F, ferment temp 70F (indicated).
Transferred to keg on Aug 12 (day 10). Force carb at 20psi for a day, then 15psi for 4 days @38F. |
| 5.00 pounds |
Rahr White Wheat Malt |
50% of grist |
| 5.00 pounds |
Rahr Pilsen Malt |
50% of grist |
| 10.00 pounds |
Total Grain Weight |
100% of grist |
| 1.00 ounces |
Mount Hood 5% Leaf @ 60 minutes
Type: Bittering
Use: Boil |
5 AAUs |
| 1.00 ounces |
Total Hop Weight |
5 AAUs |
| Total Boil Time: |
60 minutes |
| Name: |
German Wheat |
| Manufacturer: |
Wyeast |
| Product ID: |
3333 |
| Type: |
Wheat |
| Flocculation: |
High |
| Attenuation: |
73% |
| Temperature Range: |
63–75°F |
| Amount: |
125 ml |
Hastings, Minnesota
| Calicum: |
55 ppm |
| Bicarbonate: |
196 ppm |
| Sulfate: |
7.9 ppm |
| Chloride: |
8.9 ppm |
| Sodium: |
3 ppm |
| Magnesium: |
24 ppm |
| PH: |
7.4% |
| Notes: |
Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"
Prepared by GWMAP |
Add 12.5 quarts at 175F to the mash tun and allow to cool to 166F. Once the tun has preheated, add grains and stir until the mash temp of 153F is reached. Rest for 1 hour. After an hour, draw off 5 quarts of the homogenized mash and boil it. Once it has reached a boil (or shortly after), add it back to the main mash and rest for an additional 20 minutes.
At the end of the mash, add an additional 2.5 gallons of water at 170F. Wait 5 minutes and drain (first sparge). Once complete, add 2.75 gallons of water at 170F. Allow to rest for 5 minutes and drain (second sparge).
If the desired amount of sweet wort is recovered before the runoff is done, reserve the remaining sweet wort for future starters. Freeze or can to preserve. |
Hefeweissen
| Date Brewed: |
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| Brewer/Assistant: |
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Target |
Actual |
| Strike Water Amount: |
3.3 |
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| Strike Water Temperature: |
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| Mash Temperature: |
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| Mash Time: |
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| Sparge Water Amount: |
5.3 |
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| Sparge Water Temperature: |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
6 |
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| Post-Boil Amount: |
5 |
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| Boil Time: |
60 |
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| Original Gravity: |
1.052 / 12.9° P |
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