Crispy Hefeweizen #3 
All Grain Recipe
Submitted By: chrispday (Shared)
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| Batch Size: 3.33 gal | Style: Weissbier (10A) |
| Boil Size: 5.02 gal | Style Guide: BJCP 2015 |
| Color: 3.0 SRM | Equipment: Pot 19L - BIAB to 15L |
| Bitterness: 15.0 IBUs | Boil Time: 120 min |
| Est OG: 1.045 (11.2° P) | Mash Profile: Wheat partial BIAB, Light Body |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Single Stage |
| ABV: 4.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.00 gal |
Sydney - Potts Point |
Water |
1 |
| 3 lbs 4.56 oz |
Weyermann floor malted bohemian wheat malt (2.0 SRM) |
Grain |
2 |
| 2 lbs 2.92 oz |
Weyermann premium pilsner (2.0 SRM) |
Grain |
3 |
| 0.17 oz |
Magnum [14.0%] - First Wort |
Hops |
4 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
5 |
| 1.0 pkgs |
Hefeweizen IV Ale (White Labs #WLP380) |
Yeast |
6 |
Notes
Craftbrewer $24.18 (no hops, yeast reqd)
2/2 Mash
42c 15min
64.5c 75min 63c
78c mash out
Pre-boil 1.034
3/2 pitched 0.75L wlp380 starter after 24 hours on stir plate
Into fermenter 25c 1.044
Air through stone for 24 hours
4/2 fermenting activity noticed put in shed
7/2 1.008
20/2 bottled 10.5l @ 1.008
From feedback, Change to medium body, aim for 5.2 mash ph, higher carb, maybe add some oats for creaminess(?)This Recipe Has Not Been Rated
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