Mostly White Wheat r081313 20:38

All Grain Recipe

Submitted By: stalevel (Shared)
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Brewer: Dylan Vaughan
Batch Size: 18.76 galStyle: Weizen/Weissbier (15A)
Boil Size: 22.58 galStyle Guide: BJCP 2008
Color: 4.4 SRMEquipment: Dunbarton (15g, Boil 90)
Bitterness: 15.4 IBUsBoil Time: 90 min
Est OG: 1.050 (12.3° P)Mash Profile: Dunbarton BIAB
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 g Calcium Chloride (Mash 60 min) Misc 1
7.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
19 lbs 13.47 oz White Wheat Malt MB07/13 (3.1 SRM) Grain 3
13 lbs 3.64 oz Pilsner (2 Row) Ger MB07/13 (2.0 SRM) Grain 4
7.05 oz Acid Malt (HT 2013 Leffe) (3.0 SRM) Grain 5
2.00 Fermcap-S (Boil 60 min) Misc 6
3.53 oz Hallertauer Mittelfrueh (HD2012) [4.0%] - Boil 60 min Hops 7
2.00 Whirlfloc Tablet (Boil 15 min) Misc 8
6.00 g Wyeast Nutrient (Boil 15 min) Misc 9
370.00 g DME for Culturing (Boil 0 min) Misc 10
2.00 Campden Tablet (Boil 0 min) Misc 11
2 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 12
2.00 tbsp Gelatin - WES (Secondary 0 min) Misc 13
1.00 Dunbarton Fixed Costs (Secondary 0 min) Misc 14

Notes

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=ZX0LMXC Water Chem Yeast Starter - stirplate per YeastCalc.com (71L of 1.051 - need 672 B cells; starter est. 633 B cells, -5%) 08/12 08:30 - 140g DME +Wyeast Nut., +1drop Fermcap-s, 1.4L 08/12 09:00 - Crash cooled in Ice Bath 08/12 09:15 - WY3068 2 x 07/08/13 mfg. (calculated 140B viable cells per Yeastcalc.com). Amb. 71F. 08/13 10:00 - Crash cooled in Fridge 08/14 08:30 - 230g DME +Wyeast Nut., +1drop Fermcap-s, 2.3L 08/14 xx:xx - Crash cooled in Ice Bath 08/14 xx:xx - Xfer 1st step 08/16 xx:xx - pulled from stir plate,