Hellfinger Elderweiss - Beer Recipe - Brewer's Friend

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Hellfinger Elderweiss

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Sunday April 12th 2020
1.050
1.011
5.0%
26.5
9.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - White Wheat4 lb White Wheat 40 2.8 34%
3.50 lb American - Pale 6-Row3.5 lb Pale 6-Row 35 1.8 29.8%
1 lb Briess - Brewers Red Wheat Flakes1 lb Brewers Red Wheat Flakes 32.2 2 8.5%
1 lb Elderberry1 lb Elderberry - (late boil kettle addition) 2.75 0 8.5%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 8.5%
0.50 lb American - Caramel / Crystal 30L0.5 lb Caramel / Crystal 30L 34 30 4.3%
0.50 lb American - Rice Hulls0.5 lb Rice Hulls 0 0 4.3%
0.25 lb American - Caramel / Crystal 60L0.25 lb American - Caramel / Crystal 60L 34 60 2.1%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Motueka0.25 oz Motueka Hops Pellet 11.1 Boil 60 min 11.73 12.5%
0.25 oz Sorachi Ace0.25 oz Sorachi Ace Hops Pellet 11.1 Boil 20 min 7.11 12.5%
0.25 oz Motueka0.25 oz Motueka Hops Pellet 7 Boil 20 min 4.48 12.5%
0.25 oz Sorachi Ace0.25 oz Sorachi Ace Hops Pellet 11.1 Boil 7 min 3.15 12.5%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop Day 14 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Gypsum Water Agt Boil 1 hr.
0.50 tsp Calcium Chloride (anhydrous) Water Agt Boil 1 hr.
0.50 tsp Chalk Water Agt Boil 1 hr.
10 g Irish Moss Fining Boil 15 min.
1 each Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Wyeast - American Wheat 1010
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 7.2 oz       Temp: 68 °F       CO2 Level: 3.3 Volumes
 
Target Water Profile
Novato , CA 94945 (Sonoma County Water Authority)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Strike 164 °F 152 °F 60 min
4 gal Batch Sparge 172 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.03 16.1  
Mash volume with grains 4.89 19.6  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 3.98 g | 15.9 qt) 4.06 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.42 g | 25.7 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.09 32.4
Equipment Profile Used: System Default
 
Notes

Heat Strike Water. Once at temp, add grains.
Heat the lauter water.
Stir every 15-20 minutes.
Heat sparge/lauter water.
Raise the temperature to mash out at 170 °F (77 °C).
Vorlauf off very slowly and recirculate back into mash tun until wort clears.
Once clear, begin fly sparge (adjust if not fly sparging)
Collected wort should be pre-boil kettle volume of 6.5 gallons (24.6 L).
Add water agents and .25oz Motueka hops
Boil for 60 mins.
At 20 mins, add .25oz Sorachi Ace and .25oz Motueka hops
At 15 minutes add yeast nutrients and irish moss
At 7 mins, add .25oz Sorachi Ace hops.
Turn heat off at end of boil.
Chill and filter while moving to primary fermenter
Aerate, preferably with oxygen directly for 60 seconds.
Pitch yeast.

After fermenting for 14 days, take fermenting wort off dead yeast, racking to secondary vessel.
Add dry hops and let sit for another 14 days.
Bottle and condition or keg.

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  • Last Updated: 2020-04-24 14:08 UTC