HBC Hefe - Beer Recipe - Brewer's Friend

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HBC Hefe

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Post Boil Size: 10.4 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Thursday January 23rd 2020
1.050
1.012
5.0%
17.9
9.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 49.3%
9 lb American - White Wheat9 lb White Wheat 40 2.8 49.3%
0.25 lb German - Chocolate Wheat0.25 lb Chocolate Wheat 31 413 1.4%
18.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Herkules0.5 oz Herkules Hops Pellet 17.2 Boil 40 min 14.92 50%
0.50 oz Tradition0.5 oz Tradition Hops Pellet 6 Boil 15 min 2.94 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.40 g Epsom Salt Water Agt Mash 0 min.
1.50 g Gypsum Water Agt Mash 0 min.
5.60 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
6 g Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 20.98 psi       Temp: 37 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.3 gal Infusion -- 113 °F 10 min
Temperature -- 122 °F 10 min
Temperature -- 147 °F 40 min
Take thick decoction of 1/3 mash, bring to boil Decoction -- 212 °F 30 min
Temperature -- 168 °F --
8.7 gal Fly sparge Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.84 27.4  
Mash volume with grains 8.3 33.2  
Grain absorption losses -2.28 -9.1  
Remaining sparge water volume (equipment estimates 7.23 g | 28.9 qt) 7.19 28.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.54 g | 46.2 qt) 11.5 46  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.4 41.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.4 g | 41.6 qt) 10 40  
Total: 14.03 56.1
Equipment Profile Used: System Default
 
Notes

Multi-step mash (113, 122, 147). Pull decoction of 1/3 mash at 147F. Raise temp gradually thru 157, 168, then boil for a few minutes. Return to main mash at end of 40 minute sacch rest. Raise temp to 168F and fly sparge.

Pitch yeast at 62F. Let free rise to 73F. Ferment open until beer nears FG.

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  • Last Updated: 2020-01-27 12:47 UTC