Happy Hoppy Hefe - Beer Recipe - Brewer's Friend

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Happy Hoppy Hefe

159 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 41.6 liters (fermentor volume)
Pre Boil Size: 52.8 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Crow
Hop Utilization: 97%
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Saturday July 22nd 2017
1.052
1.011
5.3%
15.1
3.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg German - Wheat Malt4.4 kg Wheat Malt 37 2 51%
3.60 kg German - Floor-Malted Bohemian Pilsner3.6 kg Floor-Malted Bohemian Pilsner 38 1.8 41.7%
454 g Rice Hulls454 g Rice Hulls 0 0 5.3%
175 g German - Acidulated Malt175 g Acidulated Malt 27 3.4 2%
8.63 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
90 g Hallertau (German)90 g Hallertau (German) Hops Pellet 2.5 Boil 75 min 15.1 100%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.40 g Yeast Nutrient Other Boil 10 min.
10 g Irish Moss Fining Boil 10 min.
 
Yeast
Omega Yeast Labs - Hefeweizen Ale I OYL-021
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 401 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 25 psi       CO2 Level: 3.5 Volumes
 
Target Water Profile
Thunder Bay
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 15 5 55 45 54
Gypsum - 0.00 g/L
CalCL - 0.08 g/L
Epsom - 0.10 g/L

Mash PH = 5.76 (Ferulic rest)
Mash PH = 5.47 (after acid malt is added)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27.5 L Ferulic rest Infusion -- 45 °C 15 min
Protein rest Temperature -- 50 °C 10 min
Low Sacc rest Temperature -- 64 °C 60 min
High Sacc Rest Temperature -- 70 °C 10 min
39 L Sparge Fly Sparge -- 76 °C 40 min
Starting Mash Thickness: 3.19 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.6 L. Suggest reducing initial water volume to 45.4 L and adding 5.2 L sparge/top-off.  
Strike water volume at mash thickness of 3.2 L/kg 27.5
Mash volume with grains 33.2
Grain absorption losses -8.6
Remaining sparge water volume (equipment estimates 32.6 L) 34.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50.6 L) 52.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 41.6
Going into fermentor 41.6
Total: 62.3  
Equipment Profile Used: System Default
 
Notes
  • Add acid malt after Ferulic Rest
  • 75 seconds of pure Oxygen per fermenter
  • Start fermentation at 17C and let it ramp up to 22 after 5 days

    -dry hop only one keg with Cascade and Lemondrop ;)

    This yeast created a huge mess in the fermentation chamber. The blowoff tube clogged and the tops seal broke. We need to try to keep this yeast cooler for longer next time.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-06-20 12:59 UTC
  • Snapshot Created: 2017-07-22 13:43 UTC