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PB Hefeweizen 08/09/2020

Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 115 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 67% (ending kettle)
Source: Rives
Calories: 155 calories (Per 16oz)
Carbs: 16.3 g (Per 16oz)

Created: Friday July 17th 2020

Original Gravity:

1.047

Final Gravity:

1.012

ABV (standard):

4.6%

IBU (rager):

13.0

SRM (morey):

3.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
95 lb	Weyermann - Pilsner95 lb Pilsner	36	1.5	46.3%
110 lb	Weyermann - Pale Wheat110 lb Pale Wheat	36	2	53.7%
205 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
11.60 oz	Hallertau Tradition (Germany)		Leaf/Whole	5.1	Boil	60 min	13.01	100%
11.60 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
11.60 oz	Hallertau Tradition (Germany) (Leaf/Whole)		13.01	100%
11.60 oz / $ 0.00

Yeast

White Labs - Hefeweizen Ale Yeast WLP300

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Low
Optimum Temp:	68 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 1624 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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
strike in 50 gal at 118F for Ferulic Acid rest ~108 After 5 min, recirc to rise temp to 130F Add boiling water to fill mash tun as much as possible recirc to 152F, hold 30 min for sacc rest recirc to 165, for mash out 35 g Gypsum in mash 30 g Epsom in mash 50 g CaCl in mash 65 ml 88% Lactic Acid in mash ~65 gal sparge water at 180F
Mash Chemistry and Brewing Water Calculator

Notes

1 tbsp fermcap just before boil
18 g whirlfloc G 15 min before end of boil
1 g zinc 15 min before end of boil

add 02 through carb stone at low flow rate (3 L/min or less) for 1 min
pitch 1/2 L nano pack WLP300 at 60F. Day 3 or 4, or when around 2 plato/brix from final gravity, raise temp to 70F

Brew Day notes:
-temp was 115F after initial mash in - a bit high
-recirced until around 140F - overshot a bit
-added 185F water straight from inline heater - overshot a bit and was 158 to 160 F (Maybe denatured enzymes a bit?)
-added cold water and then it under shot a bit to mid-140s
-re-circed to 152F and let sit 30 mins for sacc rest
-mash pH 5.56 at 70F
-pre-boil gravity 1.057 via refract
-11.6 Brix at pitch

Pitched at 64F, glycol set to 62F.

Last Updated and Sharing

260

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Brews

Public: Yup, Shared
Last Updated: 2020-08-10 20:11 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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