Half Wheat Mother

Weizenbier or Hefeweizen, in the southern parts of Bavaria usually called Weißbier (literally “white beer”, but the name probably derives from Weizenbier, “wheat beer”), is a beer, traditionally from Bavaria, in which a significant proportion of malted barley is replaced with malted wheat. By German law, Weißbiers brewed in Germany must be top-fermented.
Source: Wikipedia

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 13.4 IBUs 9.5 EBC 1.060 1.014 6.1 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Weizen/Weissbier 15 A 1.044 - 1.052 1.01 - 1.014 8 - 15 3.9 - 15.8 2.5 - 2.9 4.3 - 5.6 %

Fermentables

Name Amount %
Wheat, Flaked 465.7 g 33.86
Vienna Malt 461.2 g 33.53
Pilsner (2 Row) Ger 224.4 g 16.31
Wheat Malt, Ger 218.6 g 15.9
Wheat Liquid Extract 5.5 g 0.4

Hops

Name Amount Time Use Form Alpha %
Tettnang 5.1 g 60 min Boil Pellet 4.5
Saaz 1.7 g 15 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Orange Peel, Sweet 0.20 oz 5 min Boil Spice
Coriander Seed 0.13 tbsp 5 min Boil Spice

Yeast

Name Lab Attenuation Temperature
Hefeweizen IV Ale (WLP380) White Labs 77% 18.89°C - 21.11°C

Mash

Step Temperature Time
Protein Rest 50°C 30 min
Saccharification 68.89°C 30 min
Mash Out 75.56°C 10 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C