Son of a Hefe - Beer Recipe - Brewer's Friend

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Son of a Hefe

212 calories 21.1 g 12 oz
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Beer Stats
Method: Extract
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Hop Utilization: 97%
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Thursday September 22nd 2022
1.064
1.015
6.5%
16.9
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.20 oz German - Bohemian Pilsner12.2 oz Bohemian Pilsner 38 1.9 8.8%
0.76 lb Briess - Wheat Malt, White0.76 lb Wheat Malt, White 39.1 2.5 8.8%
9.10 oz Weyermann - Extra Pale Premium Pilsner Malt9.1 oz Extra Pale Premium Pilsner Malt 38 1.5 6.6%
4 lb Dry Malt Extract - Wheat4 lb Dry Malt Extract - Wheat - (late boil kettle addition) 42 3 46.2%
2 lb Dry Malt Extract - Munich2 lb Dry Malt Extract - Munich - (late boil kettle addition) 42 8 23.1%
9 oz Flaked Oats9 oz Flaked Oats 33 2.2 6.5%
8.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil at 212 °F 60 min 16.9 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Clove Spice Boil 1 hr.
 
Yeast
White Labs - Hefeweizen IV Ale Yeast WLP380
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.9 oz       Temp: 68 °F       CO2 Level: 3.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.4 g | 25.6 qt) 2.83 11.3  
Mash volume with grains (equipment estimates 6.4 g | 25.6 qt) 3.04 12.2  
Grain absorption losses (steeping) -0.33 -1.3  
Pre boil volume (equipment estimates 6.07 g | 24.3 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.47 1.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.83 11.3
Equipment Profile Used: System Default
 
Notes

OG 1.046

Boiled 2 cloves for 20 minutes with the hops. I would do less time next time for the clove.

Gravity 10/5: 1.014
Apparent Attenuation: 69% ABV 4.20%

This one was more banana flavor than my new one. Once it aged for about 2 months, the flavor was super well balanced and still leaned into the banana-bread flavor.

Wyeast 3068

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  • Last Updated: 2023-01-16 21:53 UTC