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German Hefeweizen 
All Grain Recipe
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| Brewer: Ron Twibell | |
| Batch Size: 5.50 gal | Style: Weissbier (10A) |
| Boil Size: 8.52 gal | Style Guide: BJCP 2015 |
| Color: 3.2 SRM | Equipment: Electric Urn (10 Gal/40 L) - BIAB |
| Bitterness: 14.8 IBUs | Boil Time: 90 min |
| Est OG: 1.048 (11.8° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.010 SG (2.5° P) | Fermentation: Ale, Two Stage |
| ABV: 4.9% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 6 lbs | Wheat Malt, Ger (2.0 SRM) | Grain | 1 |
| 4 lbs | BEST Pilsen Malt (BESTMALZ) (1.8 SRM) | Grain | 2 |
| 1.00 oz | Hallertauer [3.8%] - Boil 60 min | Hops | 3 |
| 1.0 pkgs | Stefon (Imperial Yeast #G01) | Yeast | 4 |