American Hefeweizen v2

All Grain Recipe

Submitted By: stillwater867 (Shared)
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Brewer: Brubaker Brewing Co.
Batch Size: 5.00 galStyle: Weizen/Weissbier (15A)
Boil Size: 6.20 galStyle Guide: BJCP 2008
Color: 5.6 SRMEquipment: My Equipment
Bitterness: 24.6 IBUsBoil Time: 60 min
Est OG: 1.058 (14.3° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)Fermentation: My Aging Profile
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 tbsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
5 lbs Wheat Malt, Ger (2.0 SRM) Grain 2
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
9.92 oz Munich Malt (9.0 SRM) Grain 4
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5
4.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6
0.30 oz Warrior [15.0%] - Boil 60 min Hops 7
0.30 oz Cascade [5.5%] - Boil 15 min Hops 8
0.50 oz Willamette [5.5%] - Boil 10 min Hops 9
0.20 oz Coriander Seed (Boil 5 min) Misc 10
0.15 oz Orange Peel, Bitter (Boil 5 min) Misc 11
1 pkgs American Hefeweizen Ale (White Labs #WLP320) Yeast 12

Notes

Ferment at 65 - 69 deg. Added 4 tbs. of gypsum. Mash for 75 min. Fermenting vigorously after 9 hours. The temp on the side of the fermenter was in the low 70's (in the closet) so I moved it into the tub with cold water. It was about 75 deg. in the house.