Ravenwood Heffeweizen

All Grain Recipe

Submitted By: RavenwoodHomebrew (Shared)
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Brewer: Chad Haatvedt
Batch Size: 12.00 galStyle: Weissbier (10A)
Boil Size: 13.50 galStyle Guide: BJCP 2015
Color: 3.2 SRMEquipment: All Grain - Large 10 Gal/38 l - Stainless
Bitterness: 9.1 IBUsBoil Time: 60 min
Est OG: 1.048 (11.8° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
16.52 gal Grand Rapids PUC Water 1
5.00 tsp Lactic Acid (Mash 60 min) Misc 2
11 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 3
10 lbs Pilsner (Weyermann) (1.7 SRM) Grain 4
2.00 oz Hallertauer Mittelfrueh [3.0%] - Boil 60 min Hops 5
2.00 Whirlfloc Tablet (Boil 15 min) Misc 6
2.0 pkgs Hefeweizen Ale (White Labs #WLP300) Yeast 7
10.00 tsp Yeast Nutrient (Primary 5 min) Misc 8

Notes

My strike water was too hot, as when I doughed in, the mash temp was 158. I added a gallon of cold water, and it dropped to 148. I left it at this temp for 30 minutes. Target was 152 I heated some water to get it back to 152 and held it here for half hour. Recirc'd to get it to 164, then sparged whilemoving to boil kettle.

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