2017 Hefeweizen 
All Grain Recipe
Submitted By: cmcquistion (Shared)
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| Batch Size: 5.50 gal | Style: Weissbier (10A) |
| Boil Size: 7.00 gal | Style Guide: BJCP 2015 |
| Color: 3.3 SRM | Equipment: Electric Urn (10 Gal/40 L) - BIAB |
| Bitterness: 15.1 IBUs | Boil Time: 60 min |
| Est OG: 1.045 (11.2° P) | Mash Profile: BIAB, Light Body |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Ale, Single Stage |
| ABV: 4.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.65 gal |
Smyrna Water |
Water |
1 |
| 3.50 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 3.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 4 lbs 4.00 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
4 |
| 4 lbs 4.00 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
5 |
| 4.00 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
6 |
| 0.25 oz |
Magnum [14.0%] - First Wort |
Hops |
7 |
| 0.50 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
8 |
| 1.0 pkgs |
Safbrew Wheat (DCL/Fermentis #WB-06) |
Yeast |
9 |
Taste Notes
Originally brewed in June as a 2.5 gallon no chill batch. Really, really good, so I’m going to re-brew as a 5.5 gallon no-chill batch.
OG measured 10.6 Brix (1.042). I should have mashed longer. The wort was still cloudy and I only mashed about 75 minutes. Next time, will will mash for 60 minutes at 148 and another 30 at 155. This Recipe Has Not Been Rated
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