Lemon Lime Hefeweizen (2017)

All Grain Recipe

Submitted By: noskodamus (Shared)
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Brewer: Nick
Batch Size: 5.50 gal	Style: Weissbier (10A)
Boil Size: 6.72 gal	Style Guide: BJCP 2015
Color: 4.2 SRM	Equipment: Maple Bay 8 Gallon Tall Boy
Bitterness: 14.4 IBUs	Boil Time: 60 min
Est OG: 1.053 (13.1° P)	Mash Profile: Maple Bay Brew in a Bag
Est FG: 1.015 SG (3.9° P)	Fermentation: Maple Bay Ale Fermentation
ABV: 4.9%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
7.40 gal	Distilled Water	Water	1
3.50 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
5.00 g	Calcium Chloride (Mash 60 min)	Misc	3
1.50 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
3.00 ml	Lactic Acid (Mash 60 min)	Misc	5
6 lbs 8.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	6
3 lbs 10.00 oz	White Wheat Malt (2.4 SRM)	Grain	7
1 lbs	Vienna Malt (3.5 SRM)	Grain	8
6.00 items	Fermcap S (Boil 61 min)	Misc	9
0.15 oz	Motueka [8.2%] - Boil 60 min	Hops	10
0.20 oz	Motueka [8.2%] - Boil 20 min	Hops	11
1.00 items	Wort Chiller (Boil 15 min)	Misc	12
0.20 oz	Sorachi Ace [13.3%] - Boil 10 min	Hops	13
0.20 oz	Sorachi Ace [13.3%] - Boil 7 min	Hops	14
0.50 oz	Lime Zest (Boil 5 min)	Misc	15
1.0 pkgs	Hefeweizen IV Ale (White Labs #WLP380)	Yeast	16
1.60 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 4/1/2017. Pitched yeast around 4:00pm. Dumped Limeade in on 4/4/2017 at 5:00pm. Started fermentation at 65 and bumped it to 70 on 4/8/2017. Dropped temp down to 35 on 4/22/2017. Keep in primary fermenter for 3 weeks then keg. Carb to 2.7 volumes. Kegged on 4/23/2017. 5 gallons into the kegs. At 3:30 set PSI to 30. On 4/24/2017 at 7:30 am I turned the PSI down to 12. OG 1.060 FG 1.015 6.1% ABV + 0.5ABV from limeade = 6.6% ABV

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