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Hef's Smoking Jacket

182 calories 19.8 g 12 oz
Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 64 gallons (fermentor volume)
Pre Boil Size: 66.33 gallons
Post Boil Size: 64.7 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Loaded Dice Brewery
Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created Sunday November 24th 2019
1.055
1.015
5.4%
12.9
5.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 lb American - White Wheat100 lb White Wheat 40 2.8 71.4%
20 lb American - Pilsner20 lb Pilsner 37 1.8 14.3%
16 lb Briess - Cherry Wood Smoked Malt16 lb Cherry Wood Smoked Malt 37 5 11.4%
4 lb German - Acidulated Malt4 lb Acidulated Malt 27 3.4 2.9%
140 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops Pellet 8.3 Boil 60 min 10.47 20%
16 oz Lemondrop16 oz Lemondrop Hops Pellet 4.4 Whirlpool at 175 °F 0 min 2.39 80%
20 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Strike 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
28 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
16 g Gypsum Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
14 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 1644 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
Added .1 oz gypsum and .2 oz cacl2
Mash Chemistry and Brewing Water Calculator
 
Notes

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 (77° C).

Chill to 58° F (14° C) before oxygenation and pitching.
Primary fermentation at 65° F (18° C).

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-02-07 17:54 UTC
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