German Hefe

Type: All Grain

Date: 12/19/2007

Batch Size: 6.00 gal

Brewer: Mike Young

Boil Size: 7.50 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (8 gal) and Cooler (48 qt)

Taste Rating(out of 50): 42.0

Brewhouse Efficiency: 77.00

Taste Notes: Yeast produced nice banana flavors when fermented around 68-70. Finished keg about a month after putting it on tap.

Ingredients

Amount Item Type % or IBU

5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 50.00 %

5.00 lb Wheat, White (2.0 SRM) Grain 50.00 %

0.75 oz Sterling [5.30 %] (60 min) Hops 12.3 IBU

1.00 tsp 5.2 Buffer (Mash 60.0 min) Misc

1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat

Beer Profile

Est Original Gravity: 1.048 SG

Measured Original Gravity: 1.048 SG

Est Final Gravity: 1.012 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 4.72 %

Actual Alcohol by Vol: 4.95 %

Bitterness: 12.3 IBU

Calories: 211 cal/pint

Est Color: 3.4 SRM

Color:

Color

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge

Total Grain Weight: 10.00 lb

Sparge Water: 5.45 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

TunTemperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

Single Infusion, Light Body, Batch Sparge

Step Time Name Description Step Temp

50 min Mash In Add 14.00 qt of water at 162.4 F 152.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.4

Pressure/Weight: 10.2 PSI

Carbonation Used: -

Keg/Bottling Temperature: 38.0 F

Age for: 28.0 days

Storage Temperature: 52.0 F

Notes

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