Lemon Lime Hefeweizen (2017)

All Grain Recipe

Submitted By: noskodamus (Shared)
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Brewer: Nick
Batch Size: 5.50 galStyle: Weissbier (10A)
Boil Size: 6.72 galStyle Guide: BJCP 2015
Color: 4.2 SRMEquipment: Maple Bay 8 Gallon Tall Boy
Bitterness: 14.4 IBUsBoil Time: 60 min
Est OG: 1.053 (13.1° P)Mash Profile: Maple Bay Brew in a Bag
Est FG: 1.015 SG (3.9° P)Fermentation: Maple Bay Ale Fermentation
ABV: 4.9%Taste Rating: 0.0

Ingredients
Amount Name Type #
7.40 gal Distilled Water Water 1
3.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
5.00 g Calcium Chloride (Mash 60 min) Misc 3
1.50 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
3.00 ml Lactic Acid (Mash 60 min) Misc 5
6 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 6
3 lbs 10.00 oz White Wheat Malt (2.4 SRM) Grain 7
1 lbs Vienna Malt (3.5 SRM) Grain 8
6.00 Fermcap S (Boil 61 min) Misc 9
0.15 oz Motueka [8.2%] - Boil 60 min Hops 10
0.20 oz Motueka [8.2%] - Boil 20 min Hops 11
1.00 Wort Chiller (Boil 15 min) Misc 12
0.20 oz Sorachi Ace [13.3%] - Boil 10 min Hops 13
0.20 oz Sorachi Ace [13.3%] - Boil 7 min Hops 14
0.50 oz Lime Zest (Boil 5 min) Misc 15
1.0 pkgs Hefeweizen IV Ale (White Labs #WLP380) Yeast 16
1.60 l Simply Limeade (Primary 3 weeks) Misc 17

Notes

http://www.homebrewtalk.com/showthread.php?t=255659 Post 301 - extra sugar from limeade adds about 0.5 ABV Post 334 - batch size with extra limeade addition. 5.5 gallons plus 0.5 gallons of limeade after 3 days of fermentation. Post 791 - blonde recipe modification Brewed on 4/1/2017. Pitched yeast around 4:00pm. Dumped Limeade in on 4/4/2017 at 5:00pm. Started fermentation at 65 and bumped it to 70 on 4/8/2017. Dropped temp down to 35 on 4/22/2017. Keep in primary fermenter for 3 weeks then keg. Carb to 2.7 volumes. Kegged on 4/23/2017. 5 gallons into the kegs. At 3:30 set PSI to 30. On 4/24/2017 at 7:30 am I turned the PSI down to 12. OG 1.060 FG 1.015 6.1% ABV + 0.5ABV from limeade = 6.6% ABV

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