Rye Hefeweizen
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
|
|
Total Grain (Lbs):
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23.10
|
|
|
|
Anticipated OG:
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1.062
|
Plato:
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15.27
|
|
Anticipated SRM:
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4.5
|
|
|
|
Anticipated IBU:
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46.1
|
|
|
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Brewhouse Efficiency:
|
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
|
|
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Pre-Boil Wort Size:
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11.76
|
Gal
|
|
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Pre-Boil Gravity:
|
1.053
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SG
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13.08 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 %
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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
|
|
47.6
|
11.00 lbs.
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Pilsener
|
Germany
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1.038
|
2
|
|
28.6
|
6.60 lbs.
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Rye Malt
|
America
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1.030
|
4
|
|
23.8
|
5.50 lbs.
|
Wheat Malt
|
Germany
|
1.039
|
2
|
Potential represented as SG per pound per gallon.
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Amount
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Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
3.76 oz.
|
Tettnanger Tettnang
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Pellet
|
4.20
|
36.6
|
60 min
|
|
1.00 oz.
|
Tettnanger Tettnang
|
Whole
|
4.50
|
9.5
|
60 min
|
White Labs WLP300 Hefeweizen Ale
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Mash Type:
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Multi Step
|
|
|
Grain Lbs:
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23.10
|
|
|
Water Qts:
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11.55
|
Before Additional Infusions
|
|
Water Gal:
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2.89
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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0.50
|
Before Additional Infusions
|
|
Rest
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Temp
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Time
|
|
Acid Rest:
|
105
|
30 Min
|
|
Protein Rest:
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0
|
0 Min
|
|
Intermediate Rest:
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140
|
30 Min
|
|
Saccharification Rest:
|
152
|
60 Min
|
|
Mash-out Rest:
|
170
|
15 Min
|
|
Sparge:
|
180
|
45 Min
|
Total Mash Volume Gal: 4.74 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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1. Collect 13 gallons of wort
2. Boil 90 minutes
3. Use yeast nutrient 20 minutes before end of boil
BYO 2005 May-June p29
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Generated with ProMash Brewing Software |