SK - Hefe - Beer Recipe - Brewer's Friend

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SK - Hefe

157 calories 16.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Duke
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Thursday May 31st 2018
1.051
1.013
5.0%
12.9
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 50%
1.85 kg American - Pilsner1.85 kg Pilsner 37 1.8 46.2%
0.15 kg German - Melanoidin0.15 kg Melanoidin 37 25 3.7%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Saaz22 g Saaz Hops Pellet 3.5 Boil 60 min 12.85 100%
22 g / $ 0.00
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 215 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L ferulic rest Infusion -- 45 °C 15 min
2 L protein Temperature -- 52 °C 10 min
5 L 1st sacch. Temperature -- 62 °C 40 min
2nd sacch. Decoction -- 72 °C 20 min
10 L Sparge -- 80 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.6 L) 27.9
Mash volume with grains (equipment estimates 33.2 L) 30.5
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 23
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 17
Volume into fermentor 17
Total: 27.9  
Equipment Profile Used: System Default
 
Notes

1L starter for 150ml of slurry OG 1040 DME 115g.

decoction starts at 10th min of 1st sacch. for 30 minutes.

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  • Public: Yup, Shared
  • Last Updated: 2018-07-23 17:33 UTC