hefe_42L - Beer Recipe - Brewer's Friend

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hefe_42L

150 calories 15.4 g 330 ml
Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 49 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Thursday January 3rd 2019
1.049
1.012
4.8%
13.4
3.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Wheat5 kg Wheat 38 1.8 58.8%
3.50 kg Belgian - Pilsner3.5 kg Pilsner 37 1.6 41.2%
8.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Loral20 g Loral Hops Pellet 10.3 Boil 60 min 13.39 100%
20 g / 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 179 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Lund water
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
45 L ferulic acid rest Infusion -- 45 °C 20 min
45 L saccharification Infusion -- 66.7 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.8 L. Suggest reducing initial water volume to 45.4 L and adding 2.4 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 64.01 L. Suggest reducing initial strike volume to 39.79 L and adding 18.61 L sparge/top-off. 58.4
Strike water volume (equipment estimates 57.2 L) 58.4
Mash volume with grains (equipment estimates 62.8 L) 64
Grain absorption losses -8.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47.8 L) 49
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 42
Volume into fermentor 42
Total: 58.4  
Equipment Profile Used: System Default
 
Notes

Saison like ferment: pitch 16-18C, then raise to max T after a couple of days. Rule of thumb seems to be: hotter more banana, cooler more clove. Max temp I’ve seen in forums though is 22 (way less than saison).

But then guy called Gordon Strong (who has a well known recipe) says he fermented constant 16.7C, actually says 20-21C is too hot! Claims you get banana/clove regardless, but additional flavours too (which he doesn’t like).

He also uses a decoction: Dough-in at 111° F (44° C) and hold for 15 minutes. Ramp up to 131° F (55° C), and rest 10 minutes. Pull thick decoction and slowly heat to 158° F (70° C), and rest 20 minutes. Boil 10 minutes, stirring constantly. Meanwhile, ramp main mash up to 149° F (65° C) and hold. Recombine, and equalize at 158° F (70° C). Rest for 10 minutes. Mash out at 170° F"

I plan a simplified step mash: 44C ferulic acid rest, then up to 67 for saccharification.

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  • Last Updated: 2019-06-27 12:16 UTC