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Hef's Smoking Jacket

186 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 75 gallons (fermentor volume)
Pre Boil Size: 77.95 gallons
Post Boil Size: 75.85 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Loaded Dice Brewery
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Sunday November 24th 2019
1.056
1.015
5.4%
15.4
5.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb American - White Wheat55 lb White Wheat 40 2.8 36.7%
55 lb American - Pilsner55 lb Pilsner 37 1.8 36.7%
30 lb Briess - Cherry Wood Smoked Malt30 lb Cherry Wood Smoked Malt 37 5 20%
10 lb Munich10 lb Munich 37 6 6.7%
150 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Hallertau Mittelfruh6 oz Hallertau Mittelfruh Hops Pellet 8.3 Boil 60 min 13.38 27.3%
16 oz Lemondrop16 oz Lemondrop Hops Pellet 4.4 Whirlpool at 175 °F 0 min 2.04 72.7%
22 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
14 g Epsom Salt Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 0 min.
2 g Salt Water Agt Sparge 0 min.
4 g Gypsum Water Agt Sparge 0 min.
14 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
12 g Epsom Salt Water Agt Sparge 0 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
18 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 1960 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Added .1 oz gypsum and .2 oz cacl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 78.08 gal (312.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 66.08 gal (264.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 68.25 gal (273 qt) 56.25 225  
Strike water volume at mash thickness of 1.5 qt/lb 56.25 225  
Mash volume with grains 68.25 273  
Grain absorption losses -18.75 -75  
Remaining sparge water volume (equipment estimates 40.83 g | 163.3 qt) 40.7 162.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 78.08 g | 312.3 qt) 77.95 311.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 75.6 g | 302.4 qt) 75.85 303.4  
Hops absorption losses (whirlpool, hop stand) -0.6 -2.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 75.25 g | 301 qt) 75 300  
Total: 96.95 387.8
Equipment Profile Used: System Default
 
Notes

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 (77° C).

Chill to 58° F (14° C) before oxygenation and pitching.
Primary fermentation at 65° F (18° C).

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  • Last Updated: 2023-08-07 18:07 UTC