Jefa 3.0 - Beer Recipe - Brewer's Friend

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Jefa 3.0

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Macorix Perera / Alejandro Perez
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Saturday February 18th 2017
1.051
1.012
5.1%
11.9
4.5
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Wheat6 lb Wheat 38 1.8 54.1%
4 lb German - Pilsner4 lb Pilsner 38 1.6 36%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.5%
0.40 lb German - Acidulated Malt0.4 lb Acidulated Malt 27 3.4 3.6%
0.20 lb German - CaraMunich II0.2 lb CaraMunich II 34 46 1.8%
11.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Hallertau Hersbrucker0.7 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 10.32 70%
0.30 oz Hallertau Hersbrucker0.3 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 1.6 30%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfloc Tablet Water Agt Boil 15 min.
8 tsp Yeast Nutrient Other Boil 15 min.
4 g Calcium Chloride Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
- Default - - -
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 10 oz       CO2 Level: 4 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Gypsum (CaSO4) 4 Grams
Calcium Chloride (CaCl2) 4 Grams.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Ferulic Acid Rest Temperature -- 111 °F 20 min
3 gal Boil to 190 to rise mash to 152 Infusion -- 152 °F 60 min
4 gal Previously Boil to lower Ph and alkalinity Sparge -- 170 °F 10 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.78 11.1  
Mash volume with grains 3.66 14.7  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 6.28 g | 25.1 qt) 5.36 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.41 g | 29.7 qt) 6.5 26  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.14 32.6
Equipment Profile Used: System Default
 
Notes

.5 Liter Yeast Starter - 2 oz DME in .5 liter for a 1.040 wort
Add 1/2 Tsp Yeast Nutrient to starter wort.


MASH:
Add all grains in Mash Tun in 2.5 Gal for Pherulic Acid Rest 111 degrees 20 in at PH 5.7.

Acidulated Malt addition + salts in 2.0 Gal (190 'F) at 20 min to lower PH (5.3):


Rest for 60 min, Stir at 30 min. Check Conversion with Iodine after 60 min

Sparge (170'F) - 5 gal. Boil first (30 min) to lower alkalinity and PH (5.4) if posible.

Fermented @ 70 F for 10 Days


Medals:

1st Place in Manhattan Homebrew Cup 2017 - Wheat Beers Category
3rd Place in Best Florida Beer 2017 -



Award Winning Recipe
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  • Last Updated: 2019-05-23 03:48 UTC