Kraftwerk Hefeweizen - Beer Recipe - Brewer's Friend

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Kraftwerk Hefeweizen

113 calories 11.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Fluidynamix
Calories: 113 calories (Per 330ml)
Carbs: 11.5 g (Per 330ml)
Created: Monday January 27th 2014
1.037
1.009
3.7%
15.8
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 g German - Dark Munich100 g Dark Munich 36 10 2.4%
1.90 kg German - Pilsner1.9 kg Pilsner 38 1.6 45.2%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 47.6%
200 g Rice Hulls200 g Rice Hulls 0 0 4.8%
4.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Domestic Hallertau18 g Domestic Hallertau Hops Pellet 4.8 Boil 60 min 14.36 100%
18 g / $ 0.00
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: bulk       Amount: 17 litres       CO2 Level: 4.0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L single infusion mash. Infusion -- 70 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 10.9
Mash volume with grains 13.7
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 17 L) 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.8 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 17
Going into fermentor 17
Total: 28.1  
Equipment Profile Used: System Default
 
Notes

1- heat 23l of strike water to 78*c.

—grain bill to 18*c.<br />

2- add 11L of strike water to tun.
3- add all grain to tun slowly, stirring.

—temperature should be around 70*c.<br />

4-rest for 60 Mins.
5-drain 2L first runnings and pour back through sprinkler. Continue until clear of flotsam.
6-start draining mash tun to bottom rack/kettle.

—keep 1 cm water over grain then&gt;<br />

7-start sparging sprinkler with 70*c water until 23L volume is reached. Check gravity.
8-bring to boil.

—watch for hot break. Turn down heat to get through it.<br />

9-add hops. Boil for 60mins.
10- wash and place wort chiller in kettle from 45mins.
11-Run iced water through chiller until pitching temperature (18c).
12-transfer slowly to sterile fermenter.
13- start yeast in 1 cup starter mix @ 25c in sterile cup. Cover with sterile foil for 15 mins.
14- pitch and set airlock with sterile liquid.

Edit:
couldn't procure rice hulls. Sparge didn't stick anyway.
mashed for 90 mins, boiled for 90 mins. Lost 10L in boil. Added 5 litres water post boil.
added 30 g of hops to boil.
immersion chilled to 26*c before pitch.

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  • Last Updated: 2014-05-10 13:22 UTC