Crispy Hefeweizen #3

All Grain Recipe

Submitted By: chrispday (Shared)
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Batch Size: 3.33 galStyle: Weissbier (10A)
Boil Size: 5.02 galStyle Guide: BJCP 2015
Color: 3.0 SRMEquipment: Pot 19L - BIAB to 15L
Bitterness: 15.0 IBUsBoil 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(?)

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