Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops |
|
Pellet |
3.75 |
Boil
|
60 min |
8.65 |
40% |
|
0.50 oz |
Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops |
|
Pellet |
3.75 |
Boil
|
10 min |
5.76 |
40% |
|
0.25 oz |
Citra0.25 oz Citra Hops |
|
Pellet |
11 |
Whirlpool at 160 °F
|
0 min |
4.12 |
20% |
|
1.25 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Hallertau Mittelfruh (Pellet) 0.99999999771257 oz Hallertau Mittelfruh (Pellet) Hops |
|
14.41 |
80% |
|
0.25 oz |
Citra (Pellet) 0.24999999942814 oz Citra (Pellet) Hops |
|
4.12 |
20% |
|
1.25 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3.5 gal |
|
Infusion |
-- |
130 °F |
30 min |
|
|
Use same water as above |
Infusion |
-- |
153 °F |
60 min |
|
3 gal |
|
Sparge |
-- |
70 °F |
10 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
4 qt |
Water
|
|
Water Agt |
Boil |
1 hr. |
Priming
|
Method: Keg
CO2 Level: 2.6 Volumes |
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
80 |
5 |
25 |
75 |
80 |
100 |
|
Can't say above water profile is correct, but I used Philly tap water (Schuylkill river side) and filtered with regular water filter like a Brita. |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
Based on my hefeweizen recipe, this fruit hefeweizen earned me 2nd place in the People's Choice award at the 2018 Made on American St homebrew / bbq fest in Philadelphia.
Primary – 2 weeks | Secondary – 2-3 weeks
ADDING GRAPEFRUIT!
Gently scrub/wash two grapefruits with water, then pat dry. Peel completely, careful not to to keep the white pith underneath as it will add bitterness and completely change the taste of your beer. Add peels and 7-8 ounces of plain vodka (I used New Amsterdam, but any mid-shelf vodka should do) into a sanitized jar. Seal with sanitized lid, let peels soak under vodka for at least 1 week.
When ready for secondary, add roughly half of the peels and half of the now grapefruit-infused vodka into the carboy. Let sit for 2-3 weeks.
When kegging, add half of remaining peels (1/4 of original peels) into a nylon bag or tea strainer, any way you can keep them from floating around on their own. Also, add 1/3 cup 100% grapefruit juice. Carbonate as you would any hefeweizen (i used 20psi for 1.5 weeks)
If bottling, use the grapefruit juice as mentioned above, but use the peels and priming sugar as you see fit.
When all done, you will have remaining peels and infused vodka. I'm not sure what you can do with the peels (I tossed mine) but I recommend you make a nice fruity drink with your vodka! Vodka, grapefruit juice, ice, and lemon lime soda or seltzer work veeeeeeery well together.
Award Winning Recipe
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-01-30 20:04 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
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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