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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 1.75 kg | German - CaraMunich III1.75 kg CaraMunich III | 34 | 57 | 11.3% | |
| 6 kg | American - Wheat6 kg Wheat | 38 | 1.8 | 38.6% | |
| 6 kg | German - Pilsner6 kg Pilsner | 38 | 1.6 | 38.6% | |
| 0.50 kg | American - Chocolate0.5 kg Chocolate | 29 | 350 | 3.2% | |
| 0.50 kg | United Kingdom - Crystal 60L0.5 kg Crystal 60L | 34 | 60 | 3.2% | |
| 0.50 kg | Belgian - Biscuit0.5 kg Biscuit | 35 | 23 | 3.2% | |
| 0.30 kg | Rice Hulls0.3 kg Rice Hulls | 0 | 0 | 1.9% | |
| 15.55 kg / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 3 oz | Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops | Pellet | 4 | Boil | 60 min | 16.65 | 60% | |
| 1 oz | Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops | Pellet | 4 | Boil | 30 min | 4.26 | 20% | |
| 1 oz | Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops | Pellet | 4 | Boil | 5 min | 1.11 | 20% | |
| 5 oz / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 5 oz | Hallertau Hersbrucker (Pellet) 4.9999999885628 oz Hallertau Hersbrucker (Pellet) Hops | 22.02 | 100% | |
| 5 oz / $ 0.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| Protein rest | Temperature | -- | 54 °C | 15 min | |
| Sacch Rest | Infusion | -- | 67 °C | 60 min | |
| Mash Out | Temperature | -- | 74 °C | 10 min | |
|
Starting Mash Thickness:
2.7 L/kg |
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| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 1 kg | Toasted Pecans | Flavor | Mash | 45 min. | |
| 4 tsp | Irish Moss | Fining | Boil | 15 min. | |
| 0.50 kg | Toasted Pecans | Flavor | Secondary | 5 days | |
| 3 g | Gypsum | Water Agt | Mash | -- | |
| 10 g | CaCl | Water Agt | Mash | -- | |
| 30 g | Chalk | Water Agt | Mash | -- | |
| 40 ml | Lactic Acid 88% | Water Agt | Mash | -- |
| Omega Yeast Labs - Hefeweizen Ale | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| Method: Force CO2 Level: 3.2 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 82 | 20 | 4 | 2 | 16 | 320 |
|
MASH: ___________________pH 5.3 3g Gypsum 10g CaCl 30g Chalk 40mL Lactic Acid BOIL: 3g Gypsum |
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| Mash Chemistry and Brewing Water Calculator | |||||
Roast chopped Pecans in oven before mash addition.
Hard water usually used for bocks.
Higher mash temp full bodied beer.
Long boil to allow proteins to dissolve back into wort.
Lower Fermentation temp for balanced esters/phenols???
Use Hefeweizen yeast for banana esters.
High Carbonation. 3.5?
Hefeweizen Ale
OYL-021
A cloudy, big top-cropping standard in classic German wheat beer. Graceful banana and clove turn up with increased temperatures, wort density and decreased pitch rate, or stay muted at lower temperatures to show clove. Over pitching can dial down banana. Sulfur conditions out.
System Default
| Cost $ | Cost % | |
|---|---|---|
| Fermentables | $ | |
| Steeping Grains (Extract Only) |
$ | |
| Hops | $ | |
| Yeast | $ | |
| Other | $ | |
| Cost Per Barrel | $ 0.00 | |
| Cost Per Pint | $ 0.00 | |
| Total Cost | $ 0.00 |
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