The Return of Hasselheff - Beer Recipe - Brewer's Friend

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The Return of Hasselheff

175 calories 18.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 12.25 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Badbadmojo
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Saturday June 27th 2020
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OG: 1.044 FG: 1.012 ABV: 4.3% IBU: 12

1.053
1.014
5.2%
12.3
3.7
5.3
48.30
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Rahr - Standard 2-Row9 lb Standard 2-Row $ 1.00 / lb
$ 9.00 		36.8 1.8 41.9%
12 lb Canadian - Pale Wheat12 lb Pale Wheat $ 1.50 / lb
$ 18.00 		36 2 55.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) $ 3.00 / lb
$ 1.50 		33 1.8 2.3%
21.50 lbs / $ 28.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.90 oz Hallertau Hersbrucker1.9 oz Hallertau Hersbrucker Hops $ 2.00 / oz
$ 3.80 		Pellet 4 Boil 45 min 12.3 55.9%
1.50 oz Mandarina Bavaria1.5 oz Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 160 °F 0 min 44.1%
3.40 oz / $ 3.80
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 20 min.
2 tsp Lactic acid Water Agt Mash 0 min.
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Voss Kveik
Amount:
1 Each
Cost:
$ 16.00 / each
$ 16.00
Attenuation (avg):
72.5%
Flocculation:
High
Optimum Temp:
77 - 107 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 191 B cells required
Escarpment Labs - Weizen I
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
64.4 - 75.2 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 191 B cells required
$ 16.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 7.1 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 gal Infusion 139 °F 132 °F 15 min
3gal Decoction 132 °F 212 °F 15 min
Raise mash to 152f Temperature 132 °F 152 °F 30 min
2 gal Mash out, stirring while adding Decoction 170 °F 168 °F --
2 gal Sparge to Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.57 gal (50.29 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.29 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.91 gal (67.63 qt). Suggest reducing initial water volume to 10.28 gal (41.12 qt) and adding 4.91 gal (19.63 qt) sparge/top-off. 15.19 60.8  
Total strike volume 15.19 60.8  
Mash volume with grains 16.91 67.6  
Grain absorption losses -2.69 -10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.57 g | 50.3 qt) 12.25 49  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 10.68 g | 42.7 qt) 11 44  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Estimated amount in fermentor 10.94 43.8  
Total: 15.19 60.8
Equipment Profile Used: System Default
"The Return of Hasselheff" Weissbier beer recipe by Badbadmojo. BIAB, ABV 5.15%, IBU 12.3, SRM 3.69, Fermentables: (Standard 2-Row, Pale Wheat, Carapils (Dextrine Malt)) Hops: (Hallertau Hersbrucker, Mandarina Bavaria) Other: (Irish Moss, Lactic acid, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt)
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  • Last Updated: 2020-06-27 17:26 UTC
  • Snapshot Created: 2020-06-27 12:31 UTC
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