Hefeweizen #2

All Grain Recipe

Submitted By: TomsterMcMonster (Shared)
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Brewer: Thomas H. Goffe
Batch Size: 5.50 galStyle: Weissbier (10A)
Boil Size: 8.18 galStyle Guide: BJCP 2015
Color: 4.7 SRMEquipment: 1 Lowe's Cooler and MegaPot
Bitterness: 9.9 IBUsBoil Time: 60 min
Est OG: 1.051 (12.5° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.008 SG (2.2° P)Fermentation: Ale, Single Stage
ABV: 5.6%Taste Rating: 0.0

Ingredients
Amount Name Type #
10.20 gal Munich, Germany based on Deer Park Bottled Water. Water 1
7.45 g Chalk (Mash 60 min) Misc 2
2.54 g Baking Soda (Mash 60 min) Misc 3
0.82 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
8.00 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 5
3 lbs 12.00 oz Pale Malt - 2 Row (Cargill) (1.8 SRM) Grain 6
3 lbs 8.00 oz Wheat, Red (Cargill) (4.0 SRM) Grain 7
2 lbs 4.00 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 8
8.00 oz Caramel Vienne 20L (Briess) (20.0 SRM) Grain 9
8.00 oz Carapils (Briess) (1.0 SRM) Grain 10
0.50 oz Hallertau [4.1%] - Boil 60 min Hops 11
0.50 oz Hallertauer Hersbrucker [2.5%] - Boil 60 min Hops 12
2.0 pkgs Hefeweizen IV Ale (White Labs #WLP380) Yeast 13

Notes

Brew day: June 7, 2018. Did not hit any of the set temperatures for the desired time due to experimentation with portable RIMS setup. Do not rely on Mash on timer information in attempting to repeat this recipe. Do not enter in any competition unless the objective is pallette calibration. 1st runnings: 11.1 brix (SG 1.0446). pH: 5.5 2nd runnings: 6.1 brix (SG 1.0241). pH: 4.7 Pre boil: 8.3 brix (SG 1.0330). pH: 4.8 Post boil: 10.1 brix (SG1.0404). pH: 5.6 After brewing session, cooled wort to 72. F. Pitched yeast, aerated with 60 seconds of pure O2 via air stone. Placed in fermentation chamber with set temp of 62F. 23 June: bottled 4.5 gallons at 80F with 8.4 oz of corn sugar to yield 4.0 volumes of CO2. Yield: 29 bottles at 500ml.

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