JTs Beer Recipe Page

JT's Hefeweizen

 

A ProMash Recipe Report

 

Recipe Specifics

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Batch Size (Gal): 10.00 Wort Size (Gal): 10.00

Total Grain (Lbs): 19.00

Anticipated OG: 1.055 Plato: 13.49

Anticipated SRM: 4.1

Anticipated IBU: 12.0

Brewhouse Efficiency: 75 %

Wort Boil Time: 70 Minutes

 

 

Grain/Extract/Sugar

 

% Amount Name Origin Potential SRM

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42.1 8.00 lbs. Briess 2-Row America 1.037 2

52.6 10.00 lbs. Briess White Wheat Malt America 1.040 3

5.3 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2

 

Potential represented as SG per pound per gallon.

 

 

Hops

 

Amount Name Form Alpha IBU Boil Time

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3.00 oz. Hallertau Hallertauer Pellet 4.60 12.0 First WH

 

 

Extras

 

Amount Name Type Time

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0.00 Unit(s)Whirlfloc Fining 10 Min.(boil)

 

 

Yeast

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WYeast 3068 Weihenstephan Weizen

 

 

Mash Schedule

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Mash Type: Single Step

 

Grain Lbs: 19.00

Water Qts: 20.00 - Before Additional Infusions

Water Gal: 5.00 - Before Additional Infusions

 

Qts Water Per Lbs Grain: 1.05 - Before Additional Infusions

 

Saccharification Rest Temp : 152 Time: 60

Mash-out Rest Temp : 168 Time: 5

Sparge Temp : 0 Time: 0

 

 

Total Mash Volume Gal: 6.52 - Dough-In Infusion Only

 

All temperature measurements are degrees Fahrenheit.

 

 

 

Notes

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Batch Sparge to get 13 gallons pre boil

11.5 gallons to the fermenter

Primary Fermentation at 68F to 70F 1 week

Fermentation is fast and needs a blow off tube.

Secondary 1 week