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Hefe v1 (decoction)

Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.64 gallons
Post Boil Size: 2.75 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)

Created: Thursday January 9th 2014

Original Gravity:

1.047

Final Gravity:

1.011

ABV (standard):

4.7%

IBU (tinseth):

12.6

SRM (morey):

3.3

Mash pH

5.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 lb	Canada Malting - SUPERIOR PILSEN MALT1.5 lb SUPERIOR PILSEN MALT	37.2	1.5	37.5%
2.50 lb	Briess - Wheat Malt, Red2.5 lb Wheat Malt, Red	37.3	2.3	62.5%
4 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
8.50 g	Artisan - Hallertau Mittelfruh8.5 g Hallertau Mittelfruh Hops		Pellet	4.5	Boil	60 min	12.55	100%
8.50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
8.50 g	Artisan - Hallertau Mittelfruh (Pellet)		12.55	100%
8.50 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
9 qt	Strike	160 °F	152 °F	60 min
9 qt	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 2.3 qt/lb Starting Grain Temp: 65 °F

Yeast

Wyeast - Weihenstephan Weizen 3068

Amount:	15 Milliliters	Cost:
Attenuation (custom):	75%	Flocculation:	Low
Optimum Temp:	64 - 75 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 39 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 3.1 oz Temp: 68 °F CO₂ Level: 3.2 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

ACTUAL:

Decoction Mashed.

Mashed in with 120F water to reach +/- 110. Held for 10 minutes.
1st decoction (1/3 of mash). decoction brought to 150, held for 15 min. Brought to boil, boil for 10 min, returned to mash.
Temp check 125F, then immediately to 2nd decoction.
2nd decoction (1/3 of mash), brought to boil, boil for 10 min, returned to mash. (temp check here was supposed to be 150, only hit 135, so proceeded with additional decoctions to bring temp up)
3rd decoction (1/3 of mash), brought to boil then added back to mash.
4th decoction (1/3 of mash) brought to boil then added back to mash. Temp check at +/- 145F. Held here for 30 min.
Stirred in rice hulls, sparged with 175F.

2 Gallons into Fermenter

Pre-Boil Gravity: 1.033
Original Gravity: 1.051
(ended with 85% efficiency)

Used 15ml of 3068 Smack Pack, intentionally underpitched. Pitched at 60F. Fermentation vessel in ambient 66F room, will let fermentation rise naturally.

12 hours after pitching, beer is at 64 deg, no visible fermentation yet.
24 hours after pitching, beer is at 67 deg, no visible fermentation.
36 hours after pitching, beer is at 69 deg, visible fermentation, krausen on top.
48 hours after pitching, beer is at 70 deg, thick krausen, vigorous fermentation

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-07-12 05:17 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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