Hardscrabble Hefe Weizen 
All Grain Recipe
Submitted By: brewbuzzard (Shared)
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| Brewer: Richard Harris | |
| Batch Size: 15.50 gal | Style: Weizen/Weissbier (15A) |
| Boil Size: 20.50 gal | Style Guide: BJCP 2008 |
| Color: 4.2 SRM | Equipment: Hardscrabble Half Barrel |
| Bitterness: 12.8 IBUs | Boil Time: 90 min |
| Est OG: 1.060 (14.7° P) | Mash Profile: Decoction Mash, Single |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Two Stage |
| ABV: 6.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 19 lbs 8.00 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
2 |
| 12 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
| 1 lbs |
Munich Malt - 10L (10.0 SRM) |
Grain |
4 |
| 2.50 oz |
Tettnang [3.9%] - Boil 60 min |
Hops |
5 |
| 0.50 oz |
Tettnang [3.9%] - Boil 15 min |
Hops |
6 |
| 4.0 pkgs |
Weihenstephan Weizen (Wyeast Labs #3068) |
Yeast |
7 |
Notes
I'll change the process a bit on this batch. I'll pitch more yeast and aerate the wort more and ferment as close to 68F as I can. I usually pitch less yeast and aerate very little to get more banana. We'll see what I get this time.
I over shot the OG by 8 gravity points, was trying for 1.052 and got 1.060 (better efficientcy). Circulated slowly and for longer period and cut the mash several times to avoid a stuck mash and channeling.
Pitched yeast on Mon 1/11/16 at 12:45 PM. Pitched two packs in one fermenter and one in another. Aerated wort with pure Oxigen. I' also add distilled water to lower the SG to 1.055. Used delution tool, added 2000ml which lowered the SG to 1.055. This will bring the bitterness ratio back in line with the 0.50 oz. of extra hops added at the 15 min to knock out.This Recipe Has Not Been Rated
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