HollyWeizen

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.54 gallons
Post Boil Size: 12.25 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Vin
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Friday July 17th 2020

Original Gravity:

1.055

Final Gravity:

1.010

ABV (standard):

5.9%

IBU (tinseth):

16.9

SRM (morey):

3.4

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Briess - Pilsen Malt 2-Row10 lb Pilsen Malt 2-Row	37	1.2	47.6%
10 lb	Briess - Wheat Malt, White10 lb Wheat Malt, White	39.1	2.5	47.6%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	4.8%
21 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Blanc1 oz Hallertau Blanc Hops		Pellet	9.8	Boil	60 min	16.92	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Hallertau Blanc (Pellet)		16.92	100%
1 oz / $ 0.00

Yeast

White Labs - Hefeweizen Ale Yeast WLP300

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Low
Optimum Temp:	68 - 72 °F	Starter:	Yes
Fermentation Temp:	73 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 198 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 23.72 psi Temp: 68 °F CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.87 gal	Ferulic rest: only if clove wanted	Strike	120 °F	113 °F	15 min
		Strike	--	152 °F	90 min
	Strike out	Temperature	--	170 °F	10 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 62 °F

Quick Water Requirements

Water	Gallons	Quarts
WARNING: Boil kettle capacity (12 gal \| 48 qt) exceeded. Volume required: 12.54 gal (50.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.54 gal (2.15 qt) sparge/top-off.
Strike water volume at mash thickness of 1.5 qt/lb	7.88	31.5
Mash volume with grains	9.56	38.2
Grain absorption losses	-2.63	-10.5
Remaining sparge water volume (equipment estimates 7.54 g \| 30.2 qt)	8.54	34.2
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 12.54 g \| 50.2 qt)	13.54	54.2
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.04	-0.2
Post boil Volume (equipment estimates 11 g \| 44 qt)	12.25	49
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 12.25 g \| 49 qt)	11	44
Total:	16.42	65.7
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil: 82% 29.6 ppg

Ending Kettle: 76% 27.7 ppg

Brew House: 79% 28.8 ppg

Wort Volume:

11.4 Gallons

Expected 11 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.055
Actual OG: 1.053

Alcohol and Attenuation:

ABV: 6.43%

Apparent Attenuation: 92.5%
Actual FG: 1.004
Calories per 12oz 180 calories
Carbohydrates per 12oz 16 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated
9/30/2023 5:58 PM 6 months ago	+0	Pre-Boil Gravity	1.046	13.5 Gallons	9/30/2023 5:58 PM 6 months ago
9/30/2023 7:25 PM 6 months ago	+0	Boil Complete	1.048	12.1 Gallons	9/30/2023 7:25 PM 6 months ago
9/30/2023 8:41 PM 6 months ago	+0	Brew Day Complete	1.053	11.4 Gallons	9/30/2023 8:41 PM 6 months ago
10/21/2023 3:32 PM 6 months ago	+21	Fermentation Complete	1.004		10/21/2023 3:32 PM 6 months ago

Notes

To get optimal banana flavor:

Starter with 1L of 1.040 to get ~ 250billion cells
Do not aerate
ferment @ 73F

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Last Updated: 2023-09-27 20:53 UTC

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HollyWeizen