Wheat Beer No 3
Brewed: 3rd May 2026 • Style: HefeWeizen
Key Stats
| OG | FG | ABV | IBU | EBC |
|---|---|---|---|---|
| 1.055 | 1.012 | 5.2% | 16 | 12 |
Recipe Summary
| Parameter | Value |
|---|---|
| Brew Length | 40 L |
| Wheat Malt | 5,500 g |
| Floor Malted Pilsner | 2,600 g |
| Munich Malt | 2,500 g |
| Hallertau Mittelfreuh | 100 g |
| Mash Time | 90 min |
| Boil Time | 90 min |
Mash Schedule
| Step | Temp | Measure |
|---|---|---|
| HLT Liquor Heated To | 78°C | 26 L |
| Strike Temperture | 72°C | N/A |
| Mash Temperature | 66°C | 90 min |
| Top Up | 78°C | 8 L |
| Batch Sparge | 78°C | 24 L |
Boil Additions
| Hops Etc. | Amount | Time |
|---|---|---|
| Hallertau Mittelfreuh | 100 g | 90 min |
| Protofloc | 1 tablet | 10 min |
Water Profile
| Parameter | Value |
|---|---|
| CaC03 Measured | 120 ppm |
| CaC03 Required | 50 ppm |
| AMS per 10 L | 3.8 ml |
| Mash Water - 26 L | 10 ml AMS |
| Sparge Water - 24 L + 7.5 L | 12 ml AMS |
| Campden | 1/2 tsp |
| Gypsum | 1 tsp |
Fermentation
| Parameter | Value |
|---|---|
| Yeast | WLP300 |
| Temperature | 21°C |
| Primary | 10 days |
| Cold Crash | 2 days |
Journal Notes
1
Mashing
- Strike water heated to 78°C, settled at 71°C.
- Mash temp settled at 65°C.
- Mash held at 65°C for 90 minutes.
- Final Mash Temperature 64.5°C.
- Top up with 7.5 L of 78°C and re-circ for 10 minutes.
- Batch sparge with 24 L of 78°C water.
2
Boiling / Cooling
- Boil for 90 minutes with hop additions at 90 Min.
- IC added 15 minutes before finish to sterlisie.
- Protofloc added at 10 minutes bfore finish.
- Recirc was run to sterilise hoses and pump.
- Wort cooled to 24°C in 40 minutes using immersion chiller.
- Recirc run intermittently to adi cooling
- Wirlpooled by stirring and left to settle.
3
Fermentation
- Brix reading was 13, which is 1053 SG.
- Wort transferred to fermenter and aerated.
- Yeast pitched at 24°C, 3rd May at 15:30
- Fermentation started within 24 hours, with good activity. Temperature is stable at 21°C.
- 04/05/26 19:00 - Fermentation is at high Krausen, so much so that it is pushoing teh fermenter lid off.
- 05/05/26 - Vigorous fermentation has pushed yeast out over the top of the fermenter. This has now begun to slow down and only 20mm of head is evident. Brix reading was 9 which equates to 1026SG
- 09/05/26 - Brix = 8.
- 10/05/26 - Brix = 7.2.
- 11/05/26 - After 8 days, the brix reading was 6.9, which is 1.013 SG.
- 12/05/26 - Brix = 6.5
- 13/05/26 - Brix = 6.3. Beer was cold crashed.
- 17/05/26 - Beer was kegged and co2 set to 30psi to carbonate.
Tasting Notes
A German HefeWeizen Wheat Beer, fermented with specific yeast to enhance flavours. Clove and banana aromas are present, with a light body and refreshing finish. A great summer beer.