The Heifer - Beer Recipe - Brewer's Friend

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The Heifer

154 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.78 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Flynn
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Friday January 19th 2024
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1.047
1.010
4.9%
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4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.18 kg Barrett Burston - Ale Malt2.18 kg Ale Malt 36.8 2.8 37.5%
3.40 kg Barrett Burston - Wheat Malt3.4 kg Wheat Malt 35.4 1.8 58.5%
0.23 kg Rice Hulls0.23 kg Rice Hulls 0 0 4%
5.81 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cascade20 g Cascade Hops Pellet 6.1 Boil at 100 °C 60 min 15.02 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 266.8 g       Temp: 20 °C       CO2 Level: 3.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.37 L Strike 45 °C 45 °C 15 min
Steeping 45 °C 51 °C 15 min
Steeping 51 °C 67 °C 60 min
Steeping 67 °C 75 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.2
Mash volume with grains 25
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 14.3 L) 14.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 28.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

Add salts after acid rest! (needs to be a high pH)
Mash at pH 5.7 to 5.8

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  • Public: Yup, Shared
  • Last Updated: 2024-01-19 04:38 UTC