Jefa 4.0 - Beer Recipe - Brewer's Friend

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Jefa 4.0

155 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 75 min
Batch Size: 8.5 gallons (fermentor volume)
Pre Boil Size: 9.7 gallons
Post Boil Size: 8.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Macorix Perera / Alejandro Perez
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Tuesday December 19th 2017
1.047
1.012
4.7%
13.2
3.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Wheat Malt9 lb Wheat Malt 37 2 56.3%
6 lb German - Pilsner6 lb Pilsner 38 1.6 37.5%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.1%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.1%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 9.66 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 3.5 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Tablet Fining Boil 15 min.
1 tsp Yeast Nutrient Water Agt Boil 15 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
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:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 282 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 15.9 oz       Temp: 72 °F       CO2 Level: 4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 0 55 55 0
Gypsum (CaSO4) 4 Grams
Calcium Chloride (CaCl2) 2 Grams
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Ferulic Acid Rest Infusion -- 111 °F 20 min
Zacc Rest Infusion -- 152 °F 60 min
5 gal 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 4 16  
Mash volume with grains 5.28 21.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 8.7 g | 34.8 qt) 7.95 31.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.45 g | 41.8 qt) 9.7 38.8  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 8.5 34  
Going into fermentor 8.5 34  
Total: 11.95 47.8
Equipment Profile Used: System Default
 
Notes

1.2 Liter Yeast Starter - 4.8 oz DME
Add 1/2 Tsp Yeast Nutrient to starter wort.


MASH:
Add all grains (but acidulated malt) in Mash Tun in 6 Gal for Pherulic Acid Rest.

Heat mash to 111 F for 20 min.

Add Acidulated Malt for the 2nd step

Raise mash temp. to 152 F and hold for 60 min.

Check Conversion with Iodine

Sparge (170'F) - 5 gal.

Fermented @ 70 F for 10 - 12 Days

Prime 8.5 gallons wort with 4.7 oz of corn sugar


Medals:

1st Place in Manhattan Homebrew Cup 2017 - Wheat Beers Category
http://www.draught55.com/events/


3rd Place in Best Florida Beer 2017 - Cat 10 German Wheat BJCP
https://reggiebeer.com/ReggieWeb.php?Web=1000284

2nd Place in First Coast Cup 2019 Cat 10 German Wheat Beer



Award Winning Recipe
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  • Last Updated: 2019-11-09 04:05 UTC