Do you like Hefeweizen? Yum
![Big Grin :D :D](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
:chug: I did this just recently. Lovely beer, it would absolutely rock in summer, but who cares I'm drinking mine in winter but it's now almost gone.
Petr's Favourite Hefeweizen
A ProMash Recipe Report
BJCP Style and Style Guidelines
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17-A Wheat Beer, Bavarian Weizen
Min OG: 1.040 Max OG: 1.056
Min IBU: 10 Max IBU: 20
Min Clr: 2 Max Clr: 9 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (L): 18.93 Wort Size (L): 18.93
Total Grain (kg): 3.88
Anticipated OG: 1.053 Plato: 13.20
Anticipated SRM: 4.6
Anticipated IBU: 18.6
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 24.42 L
Pre-Boil Gravity: 1.041 SG 10.34 Plato
Formulas Used
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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 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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60.3 2.34 kg. JWM Wheat Malt Australia 1.040 2
34.8 1.35 kg. Hoepfner Pilsner Malt Germany 1.038 4
4.9 0.19 kg. Weyermann Carahell Germany 1.035 13
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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28.35 g. Saazer Pellet 3.50 18.6 90 min.
Yeast
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WYeast 3068 Weihenstephan Weizen
Water Profile
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Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
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Mash Type: Multi Step
Grain kg: 3.88
Water Qts: 12.44 - Before Additional Infusions
Water L: 11.77 - Before Additional Infusions
L Water Per kg Grain: 3.03 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 63 Time: 30
Saccharification Rest Temp : 72 Time: 30
Mash-out Rest Temp : 76 Time: 0
Sparge Temp : 78 Time: 0
Total Mash Volume L: 14.36 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.