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Solo Hefe

Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.06 gallons
Post Boil Size: 5.56 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: RevFrank
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)

Created: Friday December 18th 2020

Original Gravity:

1.053

Final Gravity:

1.014

ABV (standard):

5.2%

IBU (tinseth):

15.2

SRM (morey):

4.2

Mash pH

n/a

Cost $

28.34

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6.26 lb	German - Pale Wheat6.26 lb Pale Wheat	$ 1.45 / lb $ 9.08	39	1.5	52.2%
4.17 lb	Belgian - Pale Ale4.17 lb Pale Ale	$ 1.85 / lb $ 7.71	38	3.4	34.8%
0.52 lb	American - Carapils (Dextrine Malt)0.52 lb Carapils (Dextrine Malt)	$ 1.69 / lb $ 0.88	33	1.8	4.3%
1.04 lb	Rice Hulls1.04 lb Rice Hulls	$ 0.95 / lb $ 0.99	0	0	8.7%
11.99 lbs / $ 18.66

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops	$ 1.85 / oz $ 1.39	Pellet	4	Boil	60 min	11.13	50%
0.75 oz	Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops	$ 1.85 / oz $ 1.39	Pellet	4	Boil	10 min	4.04	50%
1.50 oz / $ 2.78

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Hallertau Hersbrucker (Pellet)	$ 1.85 / oz $ 2.77	15.17	100%
1.50 oz / $ 2.77

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Calcium Chloride (dihydrate)	$ 0.69 / oz $ 0.12	Water Agt	Mash	1 hr.
$ 0.12

Yeast

White Labs - Hefeweizen Ale Yeast WLP300

Amount:	1 Each	Cost:	$ 6.79 / each $ 6.79
Attenuation (avg):	74%	Flocculation:	Low
Optimum Temp:	68 - 72 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 273 B cells required

$ 6.79 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 23.72 psi Temp: 68 °F CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

This is a multi-step mash regime.

Mix Belgian wheat, two-row malt, and dextrin malt into 15 qts. (14.2 L) water to settle mash temperature at 110 °F (43 °C) and hold for 15 min.

Raise the temperature to 148 °F (64 °C) and hold 15 min.
Raise the temperature to 155 °F (68 °C) and hold for 35 min.
Raise the temperature to 168 °F (76 °C) and sparge with enough water to collect 6 gal (23 L).

Bring to a boil and add first hops addition. Total boil is 60 min. Boil 30 min. and add 2nd hops addition.
Boil 15 min. more and add Irish moss.
Boil 5 min. more and add yeast nutrient.
Boil 10 min. more.
Cool and pitch yeast at 70 °F (21 °C).

Hold fermentation temperature between 66 and 68 °F (19 to 20 °C).
Transfer to secondary after kraeusen falls and condition for 10 to 12 days.

If bottling, prime with 3/4 cup corn sugar, bottle, and condition further at room temperature for two weeks.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-12-18 03:28 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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