Lemon Lime Hefeweizen (2016)

All Grain Recipe

Submitted By: noskodamus (Shared)
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Brewer: Nick
Batch Size: 3.00 gal	Style: Weissbier (10A)
Boil Size: 4.12 gal	Style Guide: BJCP 2015
Color: 4.2 SRM	Equipment: 8 Gallon Tall Boy
Bitterness: 13.9 IBUs	Boil Time: 60 min
Est OG: 1.053 (13.1° P)	Mash Profile: Brew in a Bag
Est FG: 1.015 SG (3.9° P)	Fermentation: Ale, Single Stage
ABV: 4.9%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
4.50 gal	Distilled Water	Water	1
2.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
3.00 g	Calcium Chloride (Mash 60 min)	Misc	3
1.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
1.00 ml	Lactic Acid (Mash 60 min)	Misc	5
3 lbs 8.96 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	6
2 lbs	White Wheat Malt (2.4 SRM)	Grain	7
8.00 oz	Vienna Malt (3.5 SRM)	Grain	8
6.00 items	Fermcap S (Boil 61 min)	Misc	9
0.08 oz	Motueka [8.2%] - Boil 60 min	Hops	10
0.10 oz	Motueka [8.2%] - Boil 20 min	Hops	11
1.00 items	Wort Chiller (Boil 15 min)	Misc	12
0.10 oz	Sorachi Ace [13.3%] - Boil 10 min	Hops	13
0.10 oz	Sorachi Ace [13.3%] - Boil 7 min	Hops	14
0.25 oz	Lime Zest (Boil 5 min)	Misc	15
0.5 pkgs	Hefeweizen IV Ale (White Labs #WLP380)	Yeast	16
0.88 l	Simply Limeade (Primary 3 weeks)	Misc	17

Notes

http://www.homebrewtalk.com/showthread.php?t=255659 Post 301 - extra sugar from limeade adds about 0.5 ABV Post 334 - batch size with extra limeade addition. 5.5 gallons plus 0.5 gallons of limeade after 3 days of fermentation. Post 791 - blonde recipe modification Brewed on 6/17/2016. Pitched yeast around 3:30pm. Dumped Limeade in on 6/20/2016 at 11:00pm. Started fermentation at 65 and bumped it to 70 on 6/24. Don't cold crash. Keep in primary fermenter for 3 weeks then bottle. Carb to 2.7 volumes. Bottled on 7/7/2016. 3 gallons into the bottling bucket. Used 3oz of priming sugar to get 2.7 volumes of co2. Bottled 28 12oz bottles. OG 1.053 FG 1.016 4.9% ABV + 0.5ABV from limeade = 5.4% ABV 190 calories per 12oz.

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