2017 Hefeweizen

All Grain Recipe

Submitted By: cmcquistion (Shared)
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Batch Size: 5.50 galStyle: Weissbier (10A)
Boil Size: 7.00 galStyle Guide: BJCP 2015
Color: 3.3 SRMEquipment: Electric Urn (10 Gal/40 L) - BIAB
Bitterness: 15.1 IBUsBoil Time: 60 min
Est OG: 1.045 (11.2° P)Mash Profile: BIAB, Light Body
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Single Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.65 gal Smyrna Water Water 1
3.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
3.00 g Calcium Chloride (Mash 60 min) Misc 3
4 lbs 4.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 4
4 lbs 4.00 oz Wheat Malt, Ger (2.0 SRM) Grain 5
4.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 6
0.25 oz Magnum [14.0%] - First Wort Hops 7
0.50 tsp Yeast Nutrient (Boil 15 min) Misc 8
1.0 pkgs Safbrew Wheat (DCL/Fermentis #WB-06) Yeast 9

Taste Notes

Originally brewed in June as a 2.5 gallon no chill batch. Really, really good, so I’m going to re-brew as a 5.5 gallon no-chill batch. OG measured 10.6 Brix (1.042). I should have mashed longer. The wort was still cloudy and I only mashed about 75 minutes. Next time, will will mash for 60 minutes at 148 and another 30 at 155.

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