Hoppy Sour Hefe - Beer Recipe - Brewer's Friend

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Hoppy Sour Hefe

160 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 10.4 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Tuesday November 3rd 2015
1.052
1.014
5.1%
47.9
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg German - Pale Wheat1.5 kg Pale Wheat 39 1.5 66.7%
0.75 kg German - Pilsner0.75 kg Pilsner 38 1.6 33.3%
2.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Citra5 g Citra Hops Pellet 11 Boil 60 min 16.03 15.4%
5 g Motueka5 g Motueka Hops Pellet 6.7 Boil 60 min 9.76 15.4%
7.50 g Citra7.5 g Citra Hops Pellet 11 Boil 15 min 11.93 23.1%
7.50 g Motueka7.5 g Motueka Hops Pellet 6.7 Boil 15 min 7.27 23.1%
7.50 g Cascade7.5 g Cascade Hops Pellet 6.8 Boil 5 min 2.96 23.1%
32.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
Lactobacillus Plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Hefe
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
18 20 17 32 27 73
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 67 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 8.2
Mash volume with grains 9.7
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 11.2 L) 12.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.3 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 10.4
Going into fermentor 10.4
Total: 21.2  
Equipment Profile Used: System Default
 
Notes

Mash full volume and sour with Lacto P. to pH 3.6

Boil and ferment as usual.

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  • Public: Yup, Shared
  • Last Updated: 2015-11-03 20:40 UTC