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hefe_42L

Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 49 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)

Created: Thursday January 3rd 2019

Original Gravity:

1.049

Final Gravity:

1.012

ABV (standard):

4.8%

IBU (tinseth):

13.4

SRM (morey):

3.1

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Belgian - Wheat5 kg Wheat	38	1.8	58.8%
3.50 kg	Belgian - Pilsner3.5 kg Pilsner	37	1.6	41.2%
8.50 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Loral20 g Loral Hops		Pellet	10.3	Boil	60 min	13.39	100%
20 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Loral (Pellet) 20 g Loral (Pellet) Hops		13.39	100%
20 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
45 L	ferulic acid rest	Infusion	--	45 °C	20 min
45 L	saccharification	Infusion	--	66.7 °C	60 min

Yeast

White Labs - Hefeweizen Ale Yeast WLP300

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Low
Optimum Temp:	20 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 179 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.04 Volumes

Target Water Profile

Lund water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Saison like ferment: pitch 16-18C, then raise to max T after a couple of days. Rule of thumb seems to be: hotter more banana, cooler more clove. Max temp I’ve seen in forums though is 22 (way less than saison).

But then guy called Gordon Strong (who has a well known recipe) says he fermented constant 16.7C, actually says 20-21C is too hot! Claims you get banana/clove regardless, but additional flavours too (which he doesn’t like).

He also uses a decoction: 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"

I plan a simplified step mash: 44C ferulic acid rest, then up to 67 for saccharification.

Last Updated and Sharing

433

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Brews

Public: Yup, Shared
Last Updated: 2019-06-27 12:16 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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