Beets Meats Hef - Beer Recipe - Brewer's Friend

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Beets Meats Hef

165 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Friday January 24th 2020
1.050
1.012
5.1%
20.0
4.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Briess - Wheat Malt, White15 lb Wheat Malt, White 39.1 2.5 42.9%
12 lb German - Pilsner12 lb German - Pilsner 38 1.6 34.3%
4.50 lb Flaked Wheat4.5 lb Flaked Wheat 34 2 12.9%
1.75 lb Flaked Oats1.75 lb Flaked Oats 33 2.2 5%
1.75 lb Briess - Rye Malt1.75 lb Rye Malt 36.8 3.7 5%
35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil at 212 °F 60 min 5.7 25%
3 oz Tettnanger3 oz Tettnanger Hops Pellet 3.5 Boil 60 min 14.26 75%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12.50 g Epsom Salt Water Agt Mash 1 hr.
12 g Table Salt Water Agt Mash 1 hr.
5.60 g Slaked Lime Water Agt Mash 1 hr.
30 g Citric acid Water Agt Mash 1 hr.
10 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Weihenstephan Weizen 3068
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 996 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
2019 Lancaster, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 16.8 61.2 100.7 50.6 2.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.5 gal Infusion 150 °F 140 °F 60 min
15.5 gal Sparge 180 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 63 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.65 gal (74.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.65 gal (26.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.93 gal (63.7 qt). Suggest reducing strike water volume to 9.2 gal (36.8 qt) and adding 3.93 gal (15.7 qt) sparge/top-off. 13.13 52.5  
Strike water volume at mash thickness of 1.5 qt/lb 13.13 52.5  
Mash volume with grains 15.93 63.7  
Grain absorption losses -4.38 -17.5  
Remaining sparge water volume (equipment estimates 10.15 g | 40.6 qt) 9.5 38  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.65 g | 74.6 qt) 18 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 17 68  
Going into fermentor 17 68  
Total: 22.63 90.5
Equipment Profile Used: System Default
 
Notes

Possibly start fermenting at 66 and slowly raise to 70?

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  • Last Updated: 2020-02-02 16:39 UTC