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1st Hefe

165 calories 17.5 g 12 oz
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Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 3.3 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Steven Pellegrino
Hop Utilization: 98%
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Tuesday July 14th 2020
1.050
1.013
4.8%
9.2
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Briess - LME Bavarian Wheat3.3 lb LME Bavarian Wheat 37.6 3 50%
3.30 lb Briess - LME Golden Light3.3 lb LME Golden Light 37.6 4 50%
6.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Barth-Haas - Hersbrucker Spät1 oz Hersbrucker Spät Hops Pellet 2 Boil 60 min 6.17 50%
1 oz Barth-Haas - Hersbrucker Spät1 oz Hersbrucker Spät Hops Pellet 2 Aroma 15 min 3.06 50%
2 oz / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 8.5 oz       Temp: 68 °F       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 4.33 g | 17.3 qt) 2.96 11.8  
Volume increase from sugar/extract (early additions) 0.54 2.2  
Pre boil volume (equipment estimates 4.88 g | 19.5 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 3.3 13.2  
Top off amount 1.7 6.8  
Going into fermentor 5 20  
Total: 4.66 18.6
Equipment Profile Used: System Default
 
Notes

Recipe I put together for my first brew.
Brewed 7/22/20
OG 1.040

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-07-29 20:58 UTC