El Hefe - Beer Recipe - Brewer's Friend

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El Hefe

156 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Thursday February 10th 2022
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OG: 1.050 FG: 1.013 ABV: 4.9% IBU: 14

1.047
1.014
4.4%
14.5
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pilsner4 lb Pilsner 37 1.8 38.1%
5.50 lb American - White Wheat5.5 lb White Wheat 40 2.8 52.4%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 9.5%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 45 min 14.47 100%
1 oz / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Dortmund (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
250 20 10 100 300 340
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.26 gal Mash Rest 1 Infusion -- 120 °F 15 min
1 gal Mash Rest 2 Infusion -- 140 °F 15 min
1.6 gal Mash Rest 3 Infusion -- 158 °F 30 min
3.25 gal Mashout Sparge -- 171 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.49 14  
Mash volume with grains 4.33 17.3  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.86 g | 23.4 qt) 6.07 24.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.56 38.3
Equipment Profile Used: System Default
 
Notes

*Limit oxygenation when moving to fermenter for amyl acetate production

Pitch at 75F for 24 hours
Drop to 62F for 48 hours
Raise temperature naturally until finished

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  • Public: Yup, Shared
  • Last Updated: 2022-02-13 19:24 UTC