Hefeweizen - Dan's Wedding - Beer Recipe - Brewer's Friend

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Hefeweizen - Dan's Wedding

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: "Harold is Weizen"
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Monday March 14th 2016
1.050
1.012
5.0%
13.1
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.45 lb German - Pilsner4.45 lb Pilsner 38 1.6 50%
4.45 lb German - Wheat Malt4.45 lb Wheat Malt 37 2 50%
8.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
31 g Hallertau Hersbrucker31 g Hallertau Hersbrucker Hops Pellet 2.7 Boil 80 min 13.13 100%
31 g / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 120gm       CO2 Level: 2.75 Volumes
 
Target Water Profile
El Dorado Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 4 6 1 21 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Igloo (Mash Tun) Infusion -- 131 °F 45 min
Single Decoction - Begin @ 15min. Remove ~1/3 of Mash (Thick Portion) Decoction -- 152 °F 15 min
Slowly Bring to Boil - STIR CONTINUOUSLY!! Decoction -- 202 °F 15 min
Add Decoction to Igloo (Mash Tun) Infusion -- 152 °F 30 min
Sparge -- 175 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.34 13.4  
Mash volume with grains 4.05 16.2  
Grain absorption losses -1.11 -4.5  
Remaining sparge water volume (equipment estimates 5.32 g | 21.3 qt) 4.53 18.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.29 g | 29.2 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.86 31.5
Equipment Profile Used: System Default
 
Notes

TARGETS:

OG: 1.050
FG: 1.012
ADF: 75%
IBU: 13
ABV: 5.0%
PRE-BOIL GRAVITY: 1.043

                             ** MASH **<br />


PRE-HEAT MASH - 1 gal of Boiling Water

Water Volume: 3.35 gallons for 1.5 lb/qt ratio.

STRIKE WATER: 145F.
Add Grains @ 142F.
Allow Temperature to fall to 131F prior to closing lid.

                   ** DECOCTION **<br />


Begin @ 15 Minutes

  1. Remove ~1/3 of Thick Grist from Mash and add to Boil Kettel.
  2. Externally heat until reaching a temperature of 152F.
  3. Maintain 152F for 15 minutes.
  4. Bring to a boil and allow Decoction to Boil for 15 minutes.
  5. Check Temp in Mash Cooler prior to adding back Decoction Mash.
  6. Immediately add Decoction back to Mash Tan.
  7. Finish mash at 152F for 30 minutes.

                        ** SPARGE **<br />


  8. Pre-heat 7gal of Water to 180F. Add to Sparge Vesssel.
  9. Allow water to cool to 175F prior to beginning Sparge.
  10. Recirculate 3 times prior to collecting wort.
  11. Attempt to sparge over 30-40 minutes.

    BOIL

  12. Check Pre-Boil Gravity (goal: 1.043)
  13. Boil for 90 minutes [goal OG: 1.050]
  14. Scoop the Poo for ~10 minutes.
  15. Add Hops @ 10 minutes.
  16. Continuously check Gravity q10min near end of Boil to ensure hitting OG prior to ending Boil !
  17. Chill wort to 60F prior to Fermentation.

    FERMENTATION

    Goal Temp: 62F
    2-week / 14-day Fermentation

    PRIMING
    "carbonate to approximately 2.5-3 volumes CO2"

    goal: 2.75 volumes CO2
    packaging: 15.15 L (or 4gal)
    volumes CO2: 2.75
    Beer Temp: 16.7C (62F)
    Corn Sugar Addition: 120gm
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  • Last Updated: 2016-04-23 14:54 UTC