OG Hefe - Beer Recipe - Brewer's Friend

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OG Hefe

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 20 minute extended hop boil time
Hop Utilization: 98%
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Saturday June 27th 2020
1.047
1.011
4.7%
11.5
4.4
5.6
2.99
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.90 lb Avangard - German - Wheat Malt4.9 lb German - Wheat Malt 37 2 49%
2.45 lb US - Pilsner2.45 lb Pilsner $ 1.22 / lb
$ 2.99 		37.7 2 24.5%
2.45 lb Weyermann - German - Vienna2.45 lb German - Vienna 37 4 24.5%
3.25 oz German - CaraHell3.25 oz German - CaraHell 34 11 2%
10 lbs / $ 2.99
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 First Wort 0 min 11.46 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.32 g/gal Calcium Chloride (dihydrate) Water Agt Mash --
0.40 g/gal Epsom Salt Water Agt Mash --
1.40 ml Lactic acid Water Agt Mash --
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 17 4 18 8 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Ferulic Rest Strike 102 °F 95 °F 15 min
3 qt Protease Rest Infusion 212 °F 122 °F 10 min
1.5 qt Protein Rest Infusion 212 °F 131 °F 15 min
3.1 qt Beta-Amylase Rest Infusion 212 °F 145 °F 10 min
6.1 qt Alpha-Amylase Rest Infusion 212 °F 162 °F 15 min
4 gal Mashout Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 0.8 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.8 qt/lb 2 8  
Mash volume with grains 2.8 11.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 6.53 g | 26.1 qt) 6 24  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

Used Bru'n Water for calcs - target munich boiled profile with all salts added to the mash.. Make mash Ca at 40 ppm and target 5.4 PH. Target 5.2 PH in finished kettle.

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  • Last Updated: 2020-08-27 01:19 UTC