Hefeweizen Decoction v2

All Grain Recipe

Submitted By: Bougie1st (Shared)
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Brewer: Ryan
Batch Size: 6.21 galStyle: Weissbier (10A)
Boil Size: 7.91 galStyle Guide: BJCP 2015
Color: 3.1 SRMEquipment: Grainfather 19L Packaged - SS Brewtech
Bitterness: 11.8 IBUsBoil Time: 60 min
Est OG: 1.046 (11.4° P)Mash Profile: Decoction Mash, Single Hefe
Est FG: 1.009 SG (2.3° P)Fermentation: Ale, Open Ferment, Lower Start with Free Rise
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.03 gal Stafford Heights Water Measured Water 1
3.00 ml Lactic Acid (Mash 60 min) Misc 2
2.20 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
0.90 g Calcium Chloride (Mash 60 min) Misc 4
0.30 g Potassium Metabisulfite (Water Preparation) (Mash 1 hours) Misc 5
7 lbs 2.64 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 6
2 lbs 3.27 oz Pilsner (Weyermann) (1.7 SRM) Grain 7
8.82 oz Gladfield Sour Grapes Malt Acid (3.0 SRM) Grain 8
2.00 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 9
1.80 ml Lactic Acid (Sparge 60 min) Misc 10
0.80 g Calcium Chloride (Sparge 60 min) Misc 11
0.30 g Potassium Metabisulfite (Water Preparation) (Sparge 1 hours) Misc 12
1.06 oz Saaz [3.6%] - Boil 60 min Hops 13
1.00 Whirlfloc Tablet (Boil 5 min) Misc 14
0.50 tsp Yeast Nutrient (Boil 5 min) Misc 15
2.0 pkgs Bavarian Wheat Yeast (Mangrove Jack's #M20) Yeast 16

Notes

Pitch at 18 deg. Open ferment. Let naturally rise to 22 deg (per brewing with wheat book - pitch and final temp = 30 deg). Will leave temp probe in and set to 22 deg with heat not attached Mash - protein rest. Temp to 63 for 10 mins. Hold main mash at 63 while decocting (pause timer). Decoct to 72 for 15 mins then boil 30 mins. Add to main mash and restart timer at 72 deg 30 mins then mash out

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