Hefeweizen #1
A ProMash Recipe Report
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Batch Size (Gal):
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10.00
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Wort Size (Gal):
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10.00
|
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Total Grain (Lbs):
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22.00
|
|
|
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Anticipated OG:
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1.064
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Plato:
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15.61
|
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Anticipated SRM:
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3.7
|
|
|
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Anticipated IBU:
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16.3
|
|
|
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Brewhouse Efficiency:
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75
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%
|
|
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Wort Boil Time:
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60
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Minutes
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|
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Evaporation Rate:
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15.00
|
Percent Per Hour
|
|
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Pre-Boil Wort Size:
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11.76
|
Gal
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|
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Pre-Boil Gravity:
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1.054
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SG
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13.38 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
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
63.6
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14.00 lbs.
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Wheat Malt
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Germany
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1.039
|
2
|
|
36.4
|
8.00 lbs.
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Pilsener
|
Germany
|
1.038
|
2
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
|
Alpha
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IBU
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Boil Time
|
|
1.50 oz.
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Hallertau Hersbrucker
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Whole
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4.75
|
14.9
|
60 min
|
|
0.50 oz.
|
Hallertau Hersbrucker
|
Whole
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4.75
|
1.3
|
15 min
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White Labs WLP300 Hefeweizen Ale
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Mash Type:
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Multi Step
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|
|
Grain Lbs:
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22.00
|
|
|
Water Qts:
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11.00
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Before Additional Infusions
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|
Water Gal:
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2.75
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Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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0.50
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Before Additional Infusions
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|
Rest
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Temp
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Time
|
|
Acid Rest:
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0
|
0 Min
|
|
Protein Rest:
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122
|
20 Min
|
|
Intermediate Rest:
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0
|
0 Min
|
|
Saccharification Rest:
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153
|
60 Min
|
|
Mash-out Rest:
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0
|
0 Min
|
|
Sparge:
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168
|
45 Min
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Total Mash Volume Gal: 4.51 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |