Ravenwood Heffeweizen 
All Grain Recipe
Submitted By: RavenwoodHomebrew (Shared)
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| Brewer: Chad Haatvedt | |
| Batch Size: 12.00 gal | Style: Weissbier (10A) |
| Boil Size: 13.50 gal | Style Guide: BJCP 2015 |
| Color: 3.2 SRM | Equipment: All Grain - Large 10 Gal/38 l - Stainless |
| Bitterness: 9.1 IBUs | Boil 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 items |
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.This Recipe Has Not Been Rated
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