Wedding Hefe - Beer Recipe - Brewer's Friend

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Wedding Hefe

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 75 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Wednesday August 5th 2020
1.054
1.013
5.4%
17.8
3.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb German - Wheat Malt11.5 lb Wheat Malt 37 2 54.8%
9.50 lb American - Pilsner9.5 lb Pilsner 37 1.8 45.2%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Magnum18 g Magnum Hops Pellet 15 Boil at 212 °F 60 min 17.76 100%
18 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
2 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1.86 ml Lactic acid Water Agt Mash 1 hr.
0.15 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.56 psi       Temp: 35 °F       CO2 Level: 3.8 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.6 gal Mash In Strike 165 °F 152 °F 60 min
8.59 gal Mash Out Sparge 152 °F 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.56 26.3  
Mash volume with grains 8.24 33  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 8.21 g | 32.8 qt) 8.31 33.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.9 g | 47.6 qt) 12 48  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 10 g | 40 qt) 11 44  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11 g | 44 qt) 10 40  
Total: 14.88 59.5
Equipment Profile Used: System Default
 
Notes

Recipe in progress.

Recipe calls for Wyeast 3068, but HBS was out so using White Labs WPL300 equivalent.

NO STARTER, using 2 packs of WPL300.
Doing the DILUTE MASH method (without increasing the grain bill)
Modified brew day:
--heat water in HLT to strike temp,
--NO HERMS this time
--SWAP HOSES so tanks pump into each other, watch that the HLT doesn't go dry; do this for about 10 min to make sure MT is up to temp equilibrium at strike temp.

--SWAP discharge hoses so each only recirc to the same tank it's pulling from.
--[HLT should bet set up with 8.6 gal to 186 deg F as heated dilute mash]
--[HLT should be pH adjusted to match MASH pH; 5.5 pH. ADD 0.15 ml PHOSPHORIC ACID TO HLT]
--
--ADD 1.86 ml LACTIC ACID TO MT
--MASH IN
--Recirc MT gently for about 10 min to set bed
--TURN OFF MT pump? Cycle on for a minute every 10 min? check temp
--At end of 60 min mash recirc.
--Transfer 8.6 gal of 186 deg F water from HLT to MT as dilute sparge.
--Mixed temp should be 168F.
--recirc 10 min then transfer to kettle

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  • Last Updated: 2020-08-15 23:15 UTC