Ball-A-Holic Hefe - Beer Recipe - Brewer's Friend

Ball-A-Holic Hefe

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.83 gallons
Post Boil Size: 6.58 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Saturday September 4th 2021
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by eschmehl

OG: 1.047 FG: 1.008 ABV: 5.0% IBU: 23

1.060
1.013
6.2%
23.1
4.2
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb German - Wheat Malt10.5 lb Wheat Malt 37 2 70%
4.50 lb German - Bohemian Pilsner4.5 lb Bohemian Pilsner 38 1.9 30%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33.40 g Domestic Hallertau33.4 g Domestic Hallertau Hops Pellet 4.7 Boil 60 min 16.95 52.6%
15.10 g Tettnanger15.1 g Tettnanger Hops Pellet 4.7 Boil 30 min 5.89 23.8%
15 g Saaz15 g Saaz Hops Pellet 3.2 Boil 1 min 0.22 23.6%
63.50 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.62 gal Strike 163 °F 150 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 tsp BSG - Superfood® Other Mash 0 min.
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Single Decoction Mash; Mash-in, 120 f Protein Rest.

Take approx 1/3 of the total mash to decoct, run the decoction through the 120 f, 140 f, and 150 f, rests for 20 mins each, then bring to a boil and boil for 30 mins adding liquor as needed. Dump the decoction back into the main mash and adjust as necessary to hit;

140 f - Hefe Rest, 20 mins

Heat to;

150 f - Sac Rest, 90 mins

Heat to;

168 f - Mash-out, 20 mins


Special Instructions / Notes:
Used RO water from a machine in Burbank. This beer should be served young, I bottled this beer from the primary after 8 days of fermentation and those bottles won Best of Show at the Mayfaire Competition in 2010.

View Count: 1401
Brew Count: 0
Last Updated: 2021-09-04 06:31 UTC

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