Mostly White Wheat r081313 20:38

All Grain Recipe

Submitted By: stalevel (Shared)
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Brewer: Dylan Vaughan
Batch Size: 18.76 gal	Style: Weizen/Weissbier (15A)
Boil Size: 22.58 gal	Style Guide: BJCP 2008
Color: 4.4 SRM	Equipment: Dunbarton (15g, Boil 90)
Bitterness: 15.4 IBUs	Boil Time: 90 min
Est OG: 1.050 (12.3° P)	Mash Profile: Dunbarton BIAB
Est FG: 1.011 SG (2.8° P)	Fermentation: Ale, Two Stage
ABV: 5.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.00 g	Calcium Chloride (Mash 60 min)	Misc	1
7.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
19 lbs 13.47 oz	White Wheat Malt MB07/13 (3.1 SRM)	Grain	3
13 lbs 3.64 oz	Pilsner (2 Row) Ger MB07/13 (2.0 SRM)	Grain	4
7.05 oz	Acid Malt (HT 2013 Leffe) (3.0 SRM)	Grain	5
2.00 items	Fermcap-S (Boil 60 min)	Misc	6
3.53 oz	Hallertauer Mittelfrueh (HD2012) [4.0%] - Boil 60 min	Hops	7
2.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	8
6.00 g	Wyeast Nutrient (Boil 15 min)	Misc	9
370.00 g	DME for Culturing (Boil 0 min)	Misc	10
2.00 items	Campden Tablet (Boil 0 min)	Misc	11
2.0 pkgs	Weihenstephan Weizen (Wyeast Labs #3068)	Yeast	12
2.00 tbsp	Gelatin - WES (Secondary 0 min)	Misc	13
1.00 items	Dunbarton Fixed Costs (Secondary 0 min)	Misc	14

Notes

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=ZX0LMXC Water Chem Yeast Starter - stirplate per YeastCalc.com (71L of 1.051 - need 672 B cells; starter est. 633 B cells, -5%) 08/12 08:30 - 140g DME +Wyeast Nut., +1drop Fermcap-s, 1.4L 08/12 09:00 - Crash cooled in Ice Bath 08/12 09:15 - WY3068 2 x 07/08/13 mfg. (calculated 140B viable cells per Yeastcalc.com). Amb. 71F. 08/13 10:00 - Crash cooled in Fridge 08/14 08:30 - 230g DME +Wyeast Nut., +1drop Fermcap-s, 2.3L 08/14 xx:xx - Crash cooled in Ice Bath 08/14 xx:xx - Xfer 1st step 08/16 xx:xx - pulled from stir plate,

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