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Hef

226 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 4.8 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 73% (brew house)
Hop Utilization: 98%
Calories: 226 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Saturday May 30th 2020
1.068
1.017
6.6%
12.5
4.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 lb American - White Wheat1.8 lb White Wheat 40 2.8 13.8%
6 lb American - Pilsner6 lb Pilsner 37 1.8 46.2%
1 lb Rice Hulls1 lb Rice Hulls 0 0 7.7%
4.20 lb Canadian - Pale Wheat4.2 lb Pale Wheat 36 2 32.3%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 6.86 50%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 5.62 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Water Agt Boil 15 min.
5 tsp Yeast Nutrient Water Agt Boil 15 min.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
24796
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.6 gal Strike 174 °F 153 °F 60 min
3.5 gal Batch Sparge 176 °F 170 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.9 15.6  
Mash volume with grains 4.94 19.8  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.31 g | 17.3 qt) 3.73 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.34 g | 25.4 qt) 5.75 23  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.8 19.2  
Going into fermentor 4.8 19.2  
Total: 7.63 30.5
Equipment Profile Used: System Default
 
Notes

1.068 - OG,
Added 21 drop of Lactic Acid to bring PH down to 5.2
Pre boil 5.75 gal

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  • Last Updated: 2020-05-31 07:05 UTC