Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Grasshopper Hefewizen

9129 calories 908 g 20 qt
Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: HEAD FIRST BREWING
Calories: 9129 calories (Per 20qt)
Carbs: 908 g (Per 20qt)
Created Friday May 25th 2012
1.052
1.012
5.2%
14.2
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Canadian - Pale Wheat10 lb Pale Wheat 36 2 50%
5 lb Canadian - Pale 2-Row5 lb Pale 2-Row 36 1.75 25%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 20%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.5%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 2.5%
20 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Domestic Hallertau1.5 oz Domestic Hallertau Hops Pellet 4.3 Boil 60 min 14.18 100%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
26 qt rest Infusion 135 °F 20 min
26 qt Ramp up to with RIMS system Temperature 151 °F 60 min
20 qt Batch Sparge 170 °F 10 min
18.2 qt Batch Sparge 170 °F 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Mash --
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 256 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: kegged (forced carb)       Amount: 10 gal      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Paradise Spring PH adj.to 6.0
Mash Chemistry and Brewing Water Calculator
 
Notes

Cut Canadian Honey Malt in half for less malt sweetness (I have found this to be a nice match with this yeast)

Last Updated and Sharing
 
2,204
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-05-26 17:14 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top