Hubs Hefe - Beer Recipe - Brewer's Friend

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Hubs Hefe

175 calories 17.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 68% (brew house)
Source: EBs
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday October 23rd 2016
1.053
1.013
5.3%
12.8
4.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Wheat Malt, White6 lb Wheat Malt, White 39.1 2.5 58.5%
3 lb German - Pilsner3 lb Pilsner 38 1.6 29.3%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 4.9%
8 oz American - Munich - Light 10L8 oz Munich - Light 10L 33 10 4.9%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.4%
164 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 7.23 50%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 30 min 5.55 50%
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:
71 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 16.47 psi       Temp: 38 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Ecc Hefe
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 4 7 18 18 0
Water Quantity (7 gallons used, Nestle pure life)

Total Treatement
1 Campden tablet
4oz Acidulated malt (from grain bill)
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Mash Water (4 gallons nestle spring water) - 5.5 mash pH
.5 campden tablet
(Everything above added while water is heating)
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Sparge Water #1 (1.5 gallons nestle spring water)
.25 campden tablet
(Everything above added while water is heating)
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Sparge Water #2 (1.5 gallons nestle spring water)
.25 campden tablet
(Everything above added while water is heating)
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Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Ferulic Rest Steeping -- 120 °F 20 min
BIAB in bucket Mash Steeping -- 152 °F 45 min
1.5 gal Mini BIAB in bucket Sparge Sparge -- 165 °F 10 min
1.5 gal Mini BIAB in bucket Sparge Sparge -- 165 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.07 g | 32.3 qt) 7.53 30.1  
Mash volume with grains (equipment estimates 8.89 g | 35.6 qt) 8.35 33.4  
Grain absorption losses -1.28 -5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 7.53 30.1
Equipment Profile Used: System Default
 
Notes

Yeast
Wyeast 3068 smack pack, 36B cells
124B recommended, pitched 125B

Starter
1.4L water with 2.3 oz light DME. Made starter 18 hours before pitching. Pitched entire volume into wort
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Mash (65 total minutes, 5.5 Mash pH)
Mash 10.25lbs of grain in 4 gallons of water
Add .5 campden tablet while heating
Raise 4 gals to a temp of 125F, turn heat off. Dough in and stir well. Let rest at 120F for 20 minutes (Ferulic Rest)
Raise temp to 152F, turn heat off. Let rest for 45 minute mash. Hoist/squeeze bag.
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Sparge soak with 1.5 gallons of water for 10 minutes at 165F in a 5 gallon bucket. Stir often. Hoist/squeeze bag.
Sparge soak with 1.5 gallons of water for 10 minutes at 165F in a 5 gallon bucket. Stir often. Hoist/squeeze bag.
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Boil
60min - .5oz Hallertau
30 min - .5oz Hallertau
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Cool to 80F. Transfer through a mesh screen. Pitch 1 packet of yeast and shake bucket.
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Fermenting
Day 0 - Blowoff tube, 71F
Day 14 - Coldcrash, 36F
Day 16 - Keg
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  • Last Updated: 2019-08-08 23:04 UTC