Hefeweizen - Citra - Beer Recipe - Brewer's Friend

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Hefeweizen - Citra

160 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 63 liters
Post Boil Size: 57 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Friday December 13th 2019
1.052
1.013
5.1%
9.3
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg German - Wheat Malt7.5 kg Wheat Malt 37 2 61%
4.50 kg American - Pale 2-Row4.5 kg Pale 2-Row 37 1.8 36.6%
300 g American - Carapils (Dextrine Malt)300 g Carapils (Dextrine Malt) 33 1.8 2.4%
12.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 60 min 6.58 36.4%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop at 18 °C 2 days 36.4%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 2.69 27.3%
110 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g coriander seeds Herb Boil 10 min.
10 each cascara y jugo limon Other Boil 10 min.
100 g Jengibre Herb Boil 10 min.
 
Yeast
Lallemand - Lallemand - MUNICH CLASSIC WHEAT BEER YEAST
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
-8 - -6 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 354 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.05 L. Suggest reducing initial water volume to 45.4 L and adding 15.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 46.74 L. Suggest reducing strike water volume to 37.28 L and adding 1.34 L sparge/top-off. 38.6
Strike water volume at mash thickness of 3.1 L/kg 38.6
Mash volume with grains 46.7
Grain absorption losses -12.3
Remaining sparge water volume (equipment estimates 35.6 L) 37.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 61.1 L) 63
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 55 L) 57
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 57 L) 55
Total: 76.2  
Equipment Profile Used: System Default
 
Notes

Add lemon, ginger and coriander seeds to boil in final 10 minutes

Favor chloride at 150 ppm ratio

(a liquor-to-grist ratio of about 3:1 by weight). If you have the ability to do a step mash, start with a rest at 110 °F (43 °C) for 20 minutes and then raise to a temperature of 152 °F (67 °C) until conversion is complete. Otherwise, do a single infusion mash at 151 °F (66 °C) until enzymatic conversion is complete.

Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is reach

Carbonate at 3 vol, or 8g per liter of co2

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  • Last Updated: 2019-12-13 03:39 UTC