Grapefruit Hefe - Beer Recipe - Brewer's Friend

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Grapefruit Hefe

173 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Daniel Langmaid
Calories: 173 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
URL: https://www.worldcupofbeer.com/wp-content/uploads/sites/2/2013/12/2017-World-Cup-of-Beer-Winners.pdf
Created: Thursday December 8th 2016
1.052
1.016
4.7%
17.2
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - White Wheat6 lb White Wheat 40 2.8 49.4%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 32.9%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 8.2%
1 lb Rice Hulls1 lb Rice Hulls 0 0 8.2%
2.30 oz German - Acidulated Malt2.3 oz Acidulated Malt 27 3.4 1.2%
12.14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Saaz USA0.75 oz Saaz USA Hops Leaf/Whole 4.2 Boil 60 min 10.72 37.5%
1.25 oz Saaz USA1.25 oz Saaz USA Hops Leaf/Whole 4.2 Boil 10 min 6.48 62.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each clarity-ferm Other Primary --
0.50 tsp yeast nutrient Other Boil 10 min.
1 each whirfloc Other Boil 10 min.
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 280 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bru'n Water light balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 6 6 60 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 qt Infusion -- 152 °F --
23 qt Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.64 14.6  
Mash volume with grains 4.61 18.5  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 5.45 g | 21.8 qt) 6.37 25.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 8.25 33  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 10.02 40.1
Equipment Profile Used: System Default
 
Notes

Brewed 12/17/16. Strike water was 169F and hit right at about 152/153. Only recirculated a half gallon because of this. Sparge went well and nothing stuck was able to get full volume without cutting as it didn't fall below 2 brix, got close though. Kettle efficiency was 82% which is a little lower than expected. Hit everything on the nose including the gravity. Temp cooling went faster due to low OG I believe but still need to look into a different temp cooling method to quicken things up. Pitching temp stabilized at 63F. 12/18 temp was about 62F so I cooled to 61F. 12/19 and 12/20 temp was sitting at about 62F the whole day. 12/21 I put a heater into the beer and kicket it up to 68F. Out of the swamp bath on 12/26/16. 1/5/17 I transferred the beer into the keg and added the flavor grapefruit compound from Amoretti. Attenuation was a little lower than expected but that is ok, looking for something sweeter anyways. I went with 4oz of the compound. Directions said 1/2 - 1% concentration and 4oz was about 1/2%. Bottled on 1/9/16 and carbed to about 2.9 volumes. Won an award in the BAM World Cup of Beer



Award Winning Recipe
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  • Last Updated: 2018-04-09 05:58 UTC