BrewPi Hefeweizen

Extract Recipe

Submitted By: elcojacobs (Shared)
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Brewer: Elco Jacobs
Batch Size: 5.28 galStyle: Weizen/Weissbier (15A)
Boil Size: 6.78 galStyle Guide: BJCP 2008
Color: 6.8 SRMEquipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 24.2 IBUsBoil Time: 60 min
Est OG: 1.050 (12.4° P)
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Single Stage
ABV: 4.9%Taste Rating: 30.0

Amount Name Type #
1 lbs 3.40 oz Wheat Dry Extract (8.0 SRM) Dry Extract 1
15.87 oz Light Dry Extract (8.0 SRM) Dry Extract 2
1.06 oz Hallertauer Hersbrucker [6.0%] - Boil 60 min Hops 3
2 lbs 6.80 oz Wheat Dry Extract [Boil for 10 min] (8.0 SRM) Dry Extract 4
1 lbs 15.75 oz Light Dry Extract [Boil for 10 min] (8.0 SRM) Dry Extract 5
1.0 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 6


Note: BeerSmith removes line breaks, so you this might be easier to read in the HTML source ;) Wheat extract often comes as a mix of about 55% wheat, 45% pilsner malt. I added them separately here. Ask your shop about your extract's composition. A starter is not needed if you use an XL pack, but it is still recommended. Without a stir plate, do a 3L starter. With a stir plate, 2L is plenty. Make your starter a few days in advance and place it in your fridge. They yeast will settle leaving a nice white layer at the bottom. Decant the liquid before you pitch. The starter may have fermented at higher temperatures, so you don't want to have that in your beer. You can make the starter with the same DME you use for the rest of the beer. Late extract additions help keeping the color light, so that is why we split the extract in 1kg early and 2kg late. The first wort hop addition should be added when the wort is about 75C. The term comes from all-grain brewing, where the hop is added directly after sparging. Adding hops at this temperature gives a more refined aroma and gives a less harsch and more uniform bitterness. You want to add it after the first 1kg of extract though, so don't wait with the first extract until it boils. In fact, extract is easier to dissolve in cold water, but when it takes long to get to a boil, you might want to add it a bit later. Boil for 60 minutes, but don't forget to add the late extract addition 15 minutes before the end. Set your stove to low when you add the DME, stir, then turn it back up to prevent scorching. Do not stop boiling before you have had a hot break (lots of foam) from the second extract addition! After the boil, cool your wort to 19-20C and pitch. When it starts bubbling enthousiasticly (say 1-2 bubbles a second), slowly lower your temperature to 17 over 36h. When fermentation starts to slow down, slowly ramp up again to 22 over 4 days. Hold at 22 for a few days. Cold crash by setting the temperature to 4 degrees and letting it sit for a few days. The cold crash will let proteins and yeast settle down and give your beer better head retention. At bottling day, boil 100g corn sugar in a bit of water and let it cool. Siphon the beer into a second carboy/bottling bucket and gently stir in the sugar solution. Bottle your beers and give them at least 2 weeks to condition. Cheers!

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