JT's Hefeweizen
A ProMash Recipe
Report
Recipe Specifics
----------------
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
-----------------------------------------------------------------------------
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
-----------------------------------------------------------------------------
3.00 oz.
Hallertau Hallertauer
Pellet 4.60 12.0
First WH
Extras
Amount
Name Type Time
--------------------------------------------------------------------------
0.00 Unit(s)Whirlfloc Fining 10 Min.(boil)
Yeast
-----
WYeast 3068
Weihenstephan Weizen
Mash Schedule
-------------
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
-----
Batch Sparge to get
13 gallons pre boil
11.5 gallons to the
fermenter
Primary Fermentation
at 68°F to 70°F 1 week
Fermentation is fast
and needs a blow off tube.
Secondary 1 week