Hef/Sour - Beer Recipe - Brewer's Friend

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Hef/Sour

147 calories 11.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 30 min
Batch Size: 41.6 liters (fermentor volume)
Pre Boil Size: 45.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 86% (brew house)
Calories: 147 calories (Per 330ml)
Carbs: 11.2 g (Per 330ml)
Created: Wednesday February 6th 2019
1.049
1.006
5.7%
7.0
3.1
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 53.3%
3 kg American - Wheat3 kg Wheat 38 1.8 40%
0.25 kg American - Munich - Light 10L0.25 kg Munich - Light 10L 33 10 3.3%
0.25 kg German - CaraFoam0.25 kg CaraFoam 37 1.8 3.3%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.5 Boil 30 min 5.16 75%
10 g Yakima Valley Hops - Sabro10 g Sabro Hops Pellet 14 Boil 5 min 1.79 25%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride Water Agt Mash 30 min.
4 ml Lactic acid Water Agt Mash 30 min.
1 each Whirlfloc Water Agt Boil 10 min.
2 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 505 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
PISMO TAP (August 2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 37 37 39 138 306
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.5 L Mash Infusion -- 65 °C 30 min
32 L Sparge Fly Sparge -- 75 °C --
Starting Mash Thickness: 2.61 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 19.6
Mash volume with grains 24.5
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 33.5 L) 34.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.7 L) 45.5
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 41.6
Going into fermentor 41.6
Total: 53.9  
Equipment Profile Used: System Default
 
Notes

Mash. Sparge. Bring to boil.

Pull off 21 L wort and chill to 100 F (38 C). Add lactic acid down to 4.5 pH. Pitch lacto into fermentor with wort. Test after 24 hours for pH. Once acidity is achieved, add Motueka hops and bring to boil for 15 minutes. Chill and pitch US-05.

Boil remaining wort for 30 minutes. Chill and pitch WB-06.

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  • Last Updated: 2019-02-06 16:42 UTC