Coconut lime Hefe

All Grain Recipe

Submitted By: burlingbrew (Shared)
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Brewer: Mark Burling
Batch Size: 5.50 galStyle: Weissbier (10A)
Boil Size: 7.33 galStyle Guide: BJCP 2015
Color: 4.1 SRMEquipment: ***Unibrau V.3 23L (5.5) batch
Bitterness: 20.3 IBUsBoil Time: 60 min
Est OG: 1.055 (13.6° P)Mash Profile: 004 BIAB, Light/Medium Profile (150F)
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.20 gal RO Water 1
6 lbs 8.00 oz Pale Wheat (Dingemans) (1.6 SRM) Grain 2
5 lbs Pale Malt, 2 row (Gambrinus) (2.0 SRM) Grain 3
4.00 oz Biscuit (Dingemans) (22.5 SRM) Grain 4
9.00 ml Lactic Acid (Mash 60 min) Misc 5
3.37 g Calcium Chloride (Mash 60 min) Misc 6
2.69 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 7
2.12 g Epsom Salt (MgSO4) (Mash 60 min) Misc 8
0.50 oz Magnum [12.0%] - Boil 60 min Hops 9
1.00 Whirlfloc Tablet (Boil 10 min) Misc 10
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 11
0.91 oz Lime Zest (Boil 5 min) Misc 12
0.50 oz Orange Peel, Bitter (Boil 5 min) Misc 13
1.00 oz Cascade [5.5%] - Steep 0 min Hops 14
1 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 15

Notes

Harvested yeast was almost 1 year old. 1.5L starter with 150g of DME MASH: 800G of graham cumbs added Strike @ 158F Mash @ 150.8F Rest @ 150F *set power to 15 Mash @ 168F for aprox. 10 mins BOIL: 44 key limes zested for .908 oz or 25.7G Pre boil volume: 7G *set power to 60 5.5G in fermenter Pitched at 68F set to 68F *clarity ferm added. OG taken from the recirculation + carboy were the same at 1.058 *Vanilla tincture: Two madagascar vanilla beans split down the middle, scrapped and covered with white rum. 03/23- gravity sample 1.009. Peeled 2 limes, half orange and half a lemon. Also added vanilla tincture.
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