Grapefruit Heffe - Beer Recipe - Brewer's Friend

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Grapefruit Heffe

147 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 45 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Gray
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Tuesday May 2nd 2017
1.048
1.012
4.8%
11.8
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pale Wheat5 kg Pale Wheat 39 1.5 50%
5 kg German - Bohemian Pilsner5 kg Bohemian Pilsner 38 1.9 50%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 60 min 11.76 100%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml Grapefruit Extract Flavor Kegging --
200 g Grapefruit Skin Flavor Boil --
5 L Grapefruit Puree Flavor Kegging --
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 188 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 66 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.85 L. Suggest reducing initial water volume to 45.4 L and adding 8.45 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains 36.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 34.8 L) 25.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 53.9 L) 45
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 45
Going into fermentor 45
Total: 55.9  
Equipment Profile Used: System Default
 
Notes

Racked out to 40L cask to condition, will rack to a third vessel (50L keg) to add juice and extract so I can easily release any extra co2 while the sugars in the juice ferment a little.

No primary or secondary finings.

Yeast went WILD over the first three days, fermenter is 50L but could have easily filled a 60L.

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  • Last Updated: 2017-05-12 12:34 UTC