El Hefe - Beer Recipe - Brewer's Friend

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El Hefe

144 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 62 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Efficiency: 80% (brew house)
Source: Tor Fredrik Eriksen
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Saturday April 21st 2012
1.047
1.012
4.6%
12.9
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg German - Pilsner2 kg Pilsner 38 2.77 42.1%
2 kg German - Wheat Malt2 kg Wheat Malt 37 3.84 42.1%
0.75 kg Flaked Wheat0.75 kg Flaked Wheat 34 3.84 15.8%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21.60 g Hersbrucker21.6 g Hersbrucker Hops Pellet 4.34 Boil 62 min 10.32 68.4%
10 g Cascade10 g Cascade Hops Pellet 6.5 Aroma 10 min 2.57 31.6%
31.60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g grapefruit Flavor Primary 0 min.
500 g mandarin Flavor Primary 0 min.
 
Yeast
Wyeast - Bavarian Wheat 3056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
skullerud drikkevann profil
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
18 0 2 6 8 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 beta amylase rest (maltose) Temperature -- 62 °C 65 min
10 Sparge step optional Sparge -- 72 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.3
Mash volume with grains 20.5
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 19.4 L) 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 28
Boil off losses -5.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

Grated grapefruit and mandarin peels, added it to about a liter of water. Added the fruit meat. Made a puré of the fruit and heated it to 60C, took it off the stove and let it sit until cool. Added the puré to the fermentor along with the cooled wort.

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  • Last Updated: 2013-05-20 11:01 UTC