Hefewiezen-5.17.14
| Selected Style and Target Specs |
| Minimum OG: | 1.044 SG | Maximum OG: | 1.052 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.014 SG |
| Minimum IBU: | 8 IBU | Maximum IBU: | 15 IBU |
| Minimum Color: | 2.0 SRM | Maximum Color: | 8.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 7.00 US gals | Wort Volume After Boil: | 6.00 US gals |
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.0 qts |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.044 SG | Expected OG: | 1.052 SG |
| Expected FG: | 1.012 SG | Apparent Attenuation: | 75.0 % |
| Expected ABV: | 5.2 % | Expected ABW: | 4.1 % |
| Expected IBU: (using Tinseth): | 16.1 IBU | Expected Color: (using Morey): | 3.0 SRM |
| BU:GU ratio: | 0.31 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 62 ˚F |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Wheat Malt | 6lb 0oz | 54.9 % | 1.5 | In Mash/Steeped |
| German Pilsner Malt | 4lb 8oz | 41.1 % | 1.0 | In Mash/Steeped |
| German Sauer(Acid) Malt | 7.00 oz | 4.0 % | 0.3 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Sterling | 7.0 % | 0.67 oz | 16.1 | Loose Pellet Hops | 60 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeasts |
| Yeast Strain | Amount | Used |
| Wyeast 3068-Weihenstephen Weizen | 1 pack |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride (ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | No Chosen Schedule |
| Step Type | Temperature | Duration |
| Recipe Notes |
|
Water === * 2.5g CaCl2/5gal * 5mL phosphoric acid/5gal Mash === * dough-in temp: 104°F * Initial pH: 5.82 * add 7oz acid malt * Corrected pH: 5.2 * 111°F 15min * 131°F 10 min * 148°F 20 min * Pull decoction @ 148°F * 158°F 10 min * boil 10°F 10 min & recombine * main mash 158°F * Mashout 168°F 10 min Boil === Pre-boil pH: 5.46 Boil time 60min Chilled whirlpool immersion chiller ~25min Final pH: 5.45 F. G. 1.050 Final pH: 3.9 |