Engkanto Hefeweizen - Beer Recipe - Brewer's Friend

Engkanto Hefeweizen

171 calories 17 g
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: OLB
Calories: 171 calories (Per )
Carbs: 17 g (Per )
Created: Saturday August 31st 2019
1.052
1.012
5.3%
13.4
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.93 lb German - Pale Ale17.93 lb Pale Ale 39 2.3 56%
12.34 lb German - Pale Wheat12.34 lb Pale Wheat 39 1.5 38.6%
1.72 lb German - Vienna1.72 lb Vienna 37 4 5.4%
17.93 lb German - Pale Ale17.93 lb Pale Ale 39 2.3 56%
49.92 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 45 min 13.35 100%
2 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Sparge -- 150 °F 60 min
10 gal Sparge -- 150 °F 60 min
Starting Mash Thickness: 2.5 qt/lb
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 307 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 307 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 51.65 psi       Temp: 68 °F       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 10 60 80 40 50
4g Gypsum
10g Calcium Chloride
3g Epsom Salt
4g Baking Soda

Added to RO water to give you the target Ion levels as mentioned above
Mash Chemistry and Brewing Water Calculator
 
Notes

120 grams of yeast

View Count: 231
Brew Count: 0
Last Updated: 2019-10-22 12:29 UTC

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