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Hef's Smoking Jacket

Method: All Grain
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 75 gallons (fermentor volume)
Pre Boil Size: 77.95 gallons
Post Boil Size: 75.85 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Loaded Dice Brewery
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)

Created: Sunday November 24th 2019

Original Gravity:

1.056

Final Gravity:

1.015

ABV (standard):

5.4%

IBU (tinseth):

15.4

SRM (morey):

5.2

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
55 lb	American - White Wheat55 lb White Wheat	40	2.8	36.7%
55 lb	American - Pilsner55 lb Pilsner	37	1.8	36.7%
30 lb	Briess - Cherry Wood Smoked Malt30 lb Cherry Wood Smoked Malt	37	5	20%
10 lb	Munich10 lb Munich	37	6	6.7%
150 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
6 oz	Hallertau Mittelfruh6 oz Hallertau Mittelfruh Hops	Pellet	8.3	Boil	60 min	13.38	27.3%
16 oz	Lemondrop16 oz Lemondrop Hops	Pellet	4.4	Whirlpool at 175 °F	0 min	2.04	72.7%
22 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
6 oz	Hallertau Mittelfruh (Pellet)	13.38	27.3%
16 oz	Lemondrop (Pellet)	2.04	72.7%
22 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Strike	--	155 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
14 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
14 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Salt	Water Agt	Mash	0 min.
2 g	Salt	Water Agt	Sparge	0 min.
4 g	Gypsum	Water Agt	Sparge	0 min.
14 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	0 min.
12 g	Epsom Salt	Water Agt	Sparge	0 min.

Yeast

White Labs - Hefeweizen Ale Yeast WLP300

Amount:	18 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Low
Optimum Temp:	68 - 72 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 1960 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 4.04 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Added .1 oz gypsum and .2 oz cacl2
Mash Chemistry and Brewing Water Calculator

Notes

Dough-in at 111° F (44° C) and hold for 15 minutes.
Ramp up to 131° F (55° C), and rest 10 minutes.

Pull thick decoction and slowly heat to 158° F (70° C), and rest 20 minutes. Boil 10 minutes, stirring constantly.

Meanwhile, ramp main mash up to 149° F (65° C) and hold.

Recombine, and equalize at 158° F (70° C). Rest for 10 minutes.

Mash out at 170° F (77° C).

Chill to 58° F (14° C) before oxygenation and pitching.
Primary fermentation at 65° F (18° C).

Last Updated and Sharing

645

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Brews

Public: Yup, Shared
Last Updated: 2023-08-07 18:07 UTC

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 for

Gallons

Cost by

Final Yield

	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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