Ginger Hefe 8-3-16

Brewer: Nathan Warnick
Batch Size: 12.50 gal	Style: Weizen/Weissbier (15A)
Boil Size: 14.00 gal	Style Guide: BJCP 2008
Color: 6.9 SRM	Equipment: Keggle
Bitterness: 10.2 IBUs	Boil Time: 70 min
Est OG: 1.051 (12.7° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.012 SG (3.2° P)	Fermentation: Ale, Two Stage
ABV: 5.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1 lbs	Rice Hulls (0.0 SRM)	Adjunct	1
13 lbs	Wheat Malt, Bel (2.0 SRM)	Grain	2
4 lbs	White Wheat Malt (2.4 SRM)	Grain	3
2 lbs 8.02 oz	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	4
2 lbs 8.02 oz	Honey Malt (25.0 SRM)	Grain	5
2 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	6
1.00 oz	Strisslespalt [4.0%] - Boil 60 min	Hops	7
0.52 oz	Hallertauer [4.8%] - Boil 60 min	Hops	8
0.26 oz	Hallertauer [4.8%] - Boil 20 min	Hops	9
6.00 oz	Ginger Root (Boil 12 min)	Misc	10
0.25 tsp	Irish Moss (Boil 10 min)	Misc	11
2.0 pkgs	Hefeweizen Ale (White Labs #WLP300)	Yeast	12
1.00 items	Pineapple concentrate (Secondary 5 days)	Misc	13
4.00 oz	Ginger Root (Secondary 5 days)	Misc	14

BeerSmith™ Recipes and Web Editor