Dibbsweiss II

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.00 galStyle: American Wheat or Rye Beer (6D)
Boil Size: 6.97 galStyle Guide: BJCP 2008
Color: 5.5 SRMEquipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler
Bitterness: 29.5 IBUsBoil Time: 60 min
Est OG: 1.054 (13.2° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 292.5

Amount Name Type #
8.75 gal OP Tap Water Water 1
8.00 oz Rice Hulls (0.0 SRM) Adjunct 2
6 lbs 8.00 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 3
5 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 4
8.00 oz Munich Malt (9.0 SRM) Grain 5
1.00 oz Perle [8.0%] - Boil 60 min Hops 6
2.0 pkgs American Hefeweizen Ale (White Labs #WLP320) Yeast 7

Taste Notes

Rated a 29.5 in the Sunshine Challenge Orlando FL competition.


Used 1.0 oz of Perle hops vice .5 oz. Might be too hoppy for style. Used White Labs WLP-320 in place of White Labs WLP300 or Wyeast Labs 3068 yeast. Had a slow start (18 hrs) to fermentation. Temp was around 78 F until 24 hours after pitching yeast.

This Recipe Has Not Been Rated

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