Fumihiro's British Weizen 
All Grain Recipe
Submitted By: kanekof (Shared)
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| Brewer: Fumihiro Kaneko | |
| Batch Size: 5.15 gal | Style: Weissbier (10A) |
| Boil Size: 6.95 gal | Style Guide: BJCP 2015 |
| Color: 3.7 SRM | Equipment: My Equipment #1 |
| Bitterness: 9.2 IBUs | Boil Time: 90 min |
| Est OG: 1.051 (12.6° P) | Mash Profile: Temperature Mash, 2 Step, Medium Body |
| Est FG: 1.013 SG (3.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 tsp |
Gypsum (Calcium Sulfate) (Mash 90 min) |
Misc |
1 |
| 0.50 items |
Campden Tablets (Mash 90 min) |
Misc |
2 |
| 0.50 items |
Campden Tablets (Mash 90 min) |
Misc |
3 |
| 5.82 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
4 |
| 5 lbs 6.42 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
5 |
| 3 lbs 15.85 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
6 |
| 3.17 oz |
Munich Malt (9.0 SRM) |
Grain |
7 |
| 0.53 oz |
East Kent Goldings (EKG) [5.0%] - Boil 60 min |
Hops |
8 |
| 1.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
9 |
| 1.0 pkgs |
Hefeweizen Ale (White Labs #WLP300) |
Yeast |
10 |
Notes
Add 1/12 tsp of campden powder to both mashing water and sparging water. Add also 1 tsp of gypsum to the mashing water.
Brewed on 4/29/18. The OG was 1.056. This Recipe Has Not Been Rated
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