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KP Hefe - 2022

134 calories 13 g 16 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 15.75 gallons (fermentor volume)
Pre Boil Size: 20 gallons
Post Boil Size: 16 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin
Calories: 134 calories (Per 16oz)
Carbs: 13 g (Per 16oz)
Created: Saturday March 25th 2023
1.041
1.009
4.3%
11.5
3.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pilsner12 lb Pilsner 38 1.6 46.2%
12 lb German - Wheat Malt12 lb Wheat Malt 37 2 46.2%
1 lb Rice Hulls1 lb Rice Hulls 0 0 3.8%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.8%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Chief Hops - German Hallertau2 oz German Hallertau Hops Pellet 4.1 Boil at 212 °F 60 min 11.51 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
10.50 ml Lactic acid Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Sparge 1 hr.
1.50 g Campden Water Agt Mash 1 hr.
0.50 g Campden Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
44 Grams
Cost:
Attenuation (custom):
79%
Flocculation:
Low
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 214 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Mash Infusion 165 °F 154 °F 60 min
12.5 gal Fly Sparge 180 °F 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.33 gal (69.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.33 gal (21.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.75 39  
Mash volume with grains 11.83 47.3  
Grain absorption losses -3.25 -13  
Remaining sparge water volume (equipment estimates 11.08 g | 44.3 qt) 13.75 55  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.33 g | 69.3 qt) 20 80  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 15.75 g | 63 qt) 16 64  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 16 g | 64 qt) 15.75 63  
Total: 23.5 94
Equipment Profile Used: System Default
 
Notes

PH of H2O changed to 7.9 for KP water.
Salts adjusted to MBC water.

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  • Last Updated: 2023-03-28 10:25 UTC