Thursday, March 22, 2012

Jefe's Hefeweizen Recipe


Jefe's Hefeweizen
Weizen/Weissbier

Type: All Grain Date: 2/28/2012
Batch Size (fermenter): 5.50 gal Brewer: Philip Dunn
Boil Size: 7.28 gal Asst Brewer:
Boil Time: 69 min Equipment: Fluke Brewing 5 Gal - All Grain
End of Boil Volume 5.98 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 75.3 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients

Amt Name Type # %/IBU
5.50 gal Distilled to Munich, Germany Water 1 -
4.40 g Chalk (Mash 60.0 mins) Water Agent 2 -
2.00 g Baking Soda (Mash 60.0 mins) Water Agent 3 -
0.80 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -
5 lbs 12.4 oz Wheat Malt, Ger (2.0 SRM) Grain 5 55.0 %
4 lbs 3.2 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 6 40.0 %
8.4 oz Cara-Pils/Dextrine (2.0 SRM) Grain 7 5.0 %
0.99 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 8 17.0 IBUs
1.0 pkg Bavarian Wheat Yeast (Wyeast Labs #3056) [124.21 ml] Yeast 9 -
Beer Profile
Est Original Gravity: 1.052 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.3 % Actual Alcohol by Vol: 4.7 %
Bitterness: 17.0 IBUs Calories: 151.6 kcal/12oz
Est Color: 3.6 SRM
Mash Profile
Mash Name: Decoction Mash, Single Total Grain Weight: 10 lbs 8.1 oz
Sparge Water: 3.31 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20


Mash Steps

Name Description Step Temperature Step Time
Protein Rest Add 21.90 qt of water at 126.4 F 122.0 F 35 min
Saccharification Decoct 8.40 qt of mash and boil it 152.0 F 45 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 3.31 gal water at 168.0 F
Mash Notes: Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 3.6
Pressure/Weight: 27.67 PSI Carbonation Used: Keg with 27.67 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
Notes
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