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Hefe v1 (decoction)

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.64 gallons
Post Boil Size: 2.75 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Thursday January 9th 2014
1.047
1.011
4.7%
12.6
3.3
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Canada Malting - SUPERIOR PILSEN MALT1.5 lb SUPERIOR PILSEN MALT 37.2 1.5 37.5%
2.50 lb Briess - Wheat Malt, Red2.5 lb Wheat Malt, Red 37.3 2.3 62.5%
4 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8.50 g Artisan - Hallertau Mittelfruh8.5 g Hallertau Mittelfruh Hops Pellet 4.5 Boil 60 min 12.55 100%
8.50 g / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
15 Milliliters
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 39 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.1 oz       Temp: 68 °F       CO2 Level: 3.2 Volumes
 
Target Water Profile
Balanced Profile
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
9 qt Strike 160 °F 152 °F 60 min
9 qt Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.3 qt/lb 2.3 9.2  
Mash volume with grains 2.62 10.5  
Grain absorption losses -0.5 -2  
Remaining sparge water volume (equipment estimates 3.21 g | 12.8 qt) 3.09 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.76 g | 19 qt) 4.64 18.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.75 11  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.75 g | 11 qt) 2.5 10  
Total: 5.39 21.6
Equipment Profile Used: System Default
 
Notes

ACTUAL:

Decoction Mashed.

  • Mashed in with 120F water to reach +/- 110. Held for 10 minutes.
  • 1st decoction (1/3 of mash). decoction brought to 150, held for 15 min. Brought to boil, boil for 10 min, returned to mash.
  • Temp check 125F, then immediately to 2nd decoction.
  • 2nd decoction (1/3 of mash), brought to boil, boil for 10 min, returned to mash. (temp check here was supposed to be 150, only hit 135, so proceeded with additional decoctions to bring temp up)
  • 3rd decoction (1/3 of mash), brought to boil then added back to mash.
  • 4th decoction (1/3 of mash) brought to boil then added back to mash. Temp check at +/- 145F. Held here for 30 min.
  • Stirred in rice hulls, sparged with 175F.

    2 Gallons into Fermenter

    Pre-Boil Gravity: 1.033
    Original Gravity: 1.051
    (ended with 85% efficiency)

    Used 15ml of 3068 Smack Pack, intentionally underpitched. Pitched at 60F. Fermentation vessel in ambient 66F room, will let fermentation rise naturally.

    12 hours after pitching, beer is at 64 deg, no visible fermentation yet.
    24 hours after pitching, beer is at 67 deg, no visible fermentation.
    36 hours after pitching, beer is at 69 deg, visible fermentation, krausen on top.
    48 hours after pitching, beer is at 70 deg, thick krausen, vigorous fermentation

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  • Last Updated: 2022-07-12 05:17 UTC