Hetzer Hefeweizen - All Grain
A ProMash Recipe Report
Copyright © 2006 Keith Miller
BJCP Style and Style Guidelines
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17-A Wheat Beer, Bavarian Weizen
Min OG:
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1.040
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Max OG:
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1.056
|
|
Min IBU:
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10
|
Max IBU:
|
20
|
|
Min Clr:
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2
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Max Clr:
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9
|
Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
|
Total Grain (Lbs):
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14.75
|
|
|
Anticipated OG:
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1.081
|
Plato:
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19.62
|
Anticipated SRM:
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8.6
|
|
|
Anticipated IBU:
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15.1
|
|
|
Brewhouse Efficiency:
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75
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%
|
|
Wort Boil Time:
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60
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Minutes
|
|
Evaporation Rate:
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15.00
|
Percent Per Hour
|
|
Pre-Boil Wort Size:
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5.88
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Gal
|
|
Pre-Boil Gravity:
|
1.069
|
SG
|
16.85 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
1.7
|
0.25 lbs.
|
CaraFoam
|
America
|
1.034
|
1
|
44.1
|
6.50 lbs.
|
Wheat Malt
|
America
|
1.038
|
2
|
50.8
|
7.50 lbs.
|
Pale Malt(2-row)
|
America
|
1.036
|
2
|
3.4
|
0.50 lbs.
|
CaraMunich Malt
|
Belgium
|
1.033
|
75
|
Potential represented as SG per pound per gallon.
Amount
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Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
0.50 oz.
|
Northern Brewer
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Pellet
|
7.10
|
15.1
|
60 min
|
Amount
|
Name
|
Type
|
Time
|
0.15 Oz
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Irish Moss
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Fining
|
15 Min.(boil)
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White Labs WLP300 Hefeweizen Ale
Profile:
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Garden Grove
|
Profile known for:
|
|
Calcium(Ca):
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99.0 ppm
|
Magnesium(Mg):
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18.0 ppm
|
Sodium(Na):
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50.0 ppm
|
Sulfate(SO4):
|
114.0 ppm
|
Chloride(Cl):
|
65.0 ppm
|
biCarbonate(HCO3):
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223.0 ppm
|
pH:
|
7.90
|
Mash Type:
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Single Step
|
|
Grain Lbs:
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14.75
|
|
Water Qts:
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22.61
|
Before Additional Infusions
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Water Gal:
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5.65
|
Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.53
|
Before Additional Infusions
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Rest
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Temp
|
Time
|
Saccharification Rest:
|
150
|
90 Min
|
Mash-out Rest:
|
170
|
5 Min
|
Sparge:
|
170
|
45 Min
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Total Mash Volume Gal: 6.83 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
-
Water Treatment: 5.2 Stabilizer in HLT
-
Dough in 8.5 gallons of liquor at 161ºF to achieve 151ºF single infusion mash.
-
Mash for 90 minutes.
-
Transfer to kettle and boil to 7.5 gallons before first hop addition.
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Generated with ProMash Brewing Software |