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Hefeweizen - Citra

Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 63 liters
Post Boil Size: 57 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)

Created: Friday December 13th 2019

Original Gravity:

1.052

Final Gravity:

1.013

ABV (standard):

5.1%

IBU (tinseth):

9.3

SRM (morey):

3.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.50 kg	German - Wheat Malt7.5 kg Wheat Malt	37	2	61%
4.50 kg	American - Pale 2-Row4.5 kg Pale 2-Row	37	1.8	36.6%
300 g	American - Carapils (Dextrine Malt)300 g Carapils (Dextrine Malt)	33	1.8	2.4%
12.30 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops	Leaf/Whole	3.75	Boil	60 min	6.58	36.4%
40 g	Citra40 g Citra Hops	Pellet	11	Dry Hop at 18 °C	2 days		36.4%
30 g	Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	15 min	2.69	27.3%
110 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Hallertau Mittelfruh (Leaf/Whole)	6.58	36.4%
40 g	Citra (Pellet) 40 g Citra (Pellet) Hops		36.4%
30 g	Hallertau Mittelfruh (Pellet)	2.69	27.3%
110 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
100 g	coriander seeds	Herb	Boil	10 min.
10 each	cascara y jugo limon	Other	Boil	10 min.
100 g	Jengibre	Herb	Boil	10 min.

Yeast

Lallemand - Lallemand - MUNICH CLASSIC WHEAT BEER YEAST

Amount:	4 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	-8 - -6 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 354 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
Mash Chemistry and Brewing Water Calculator

Notes

Add lemon, ginger and coriander seeds to boil in final 10 minutes

Favor chloride at 150 ppm ratio

(a liquor-to-grist ratio of about 3:1 by weight). If you have the ability to do a step mash, start with a rest at 110 °F (43 °C) for 20 minutes and then raise to a temperature of 152 °F (67 °C) until conversion is complete. Otherwise, do a single infusion mash at 151 °F (66 °C) until enzymatic conversion is complete.

Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is reach

Carbonate at 3 vol, or 8g per liter of co2

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-12-13 03:39 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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