Pyramid Hefe Try #1 - Beer Recipe - Brewer's Friend

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Pyramid Hefe Try #1

190 calories 17.2 g 16 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.07 gallons
Post Boil Size: 11.82 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 65% (brew house)
Source: K4 Hinrichs
Hop Utilization: 91%
Calories: 190 calories (Per 16oz)
Carbs: 17.2 g (Per 16oz)
Created: Tuesday October 5th 2021
1.058
1.011
6.2%
24.6
3.8
5.6
14.03
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb German - Wheat Malt13.5 lb Wheat Malt 37 2 58.7%
8.50 lb Great Western - Pale 2-Row8.5 lb Pale 2-Row $ 0.83 / lb
$ 7.03 		37 1.8 37%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.3%
23 lbs / $ 7.03
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 21.51 50%
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 15 min 3.05 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
$ 3.50 / each
$ 7.00
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
$ 7.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 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
6 gal Strike 133 °F 122 °F 20 min
4.3 gal Boiling Water Infusion 122 °F 155 °F 60 min
3.5 gal Boiling Water Infusion 155 °F 168 °F 10 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1 qt/lb 3.63 14.5  
Mash volume with grains 4.79 19.1  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 10.31 g | 41.2 qt) 10.8 43.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.7 2.8  
Pre boil volume (equipment estimates 12.58 g | 50.3 qt) 13.07 52.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.82 47.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.82 g | 47.3 qt) 11 44  
Total: 14.43 57.7
Equipment Profile Used: System Default
 
Notes

Ferment at 15psi and 60F until fermentation slows then do a diacetyl rest for 3 days at 65-67F

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  • Last Updated: 2021-12-13 15:37 UTC