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Hefe

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.76 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Beer, Beards, and Bird Dogs
Hop Utilization: 85%
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
URL: https://reggiebeer.com/ReggieWeb.php?Web=1000804
Created: Sunday July 16th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb Root Shoot Malting - White Wheat5.75 lb White Wheat 38 2.4 56.1%
4.50 lb Root Shoot Malting - Pilsner4.5 lb Pilsner 37 2 43.9%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Herkules0.25 oz Herkules Hops Pellet 18.1 Boil at 205 °F 60 min 14.19 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Hefeweizen Ale I OYL-021
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume 4.45 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 6.76 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.29 33.2
Equipment Profile Used: System Default
 
Notes

Gold Medal - 2023 Liquid Poetry Slam

Wheat used was an heirloom variety - RootShoot Oland Wheat.

Underpitch yeast, ferment warm.



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  • Last Updated: 2023-10-27 20:06 UTC