Heavy Hefeweizen

Brewer: Mike Murphy
Batch Size: 5.25 gal	Style: American Wheat Beer ( 1D)
Boil Size: 6.43 gal	Style Guide: BJCP 2015
Color: 5.4 SRM	Equipment: ROBOBREW
Bitterness: 19.2 IBUs	Boil Time: 60 min
Est OG: 1.069 (16.8° P)	Mash Profile: Robobrew Mash and Sparge Light Body
Est FG: 1.012 SG (3.2° P)	Fermentation: Ale, Single Stage
ABV: 7.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.99 gal	Distilled Water	Water	1
2.69 g	Calcium Chloride (Mash 60 min)	Misc	2
1.32 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
1.06 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
1.01 g	Baking Soda (Mash 60 min)	Misc	5
0.10 g	Salt (Mash 60 min)	Misc	6
6 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	7
6 lbs	White Wheat Malt (2.4 SRM)	Grain	8
1 lbs	Vienna Malt (3.5 SRM)	Grain	9
1.20 g	Calcium Chloride (Sparge 60 min)	Misc	10
0.59 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	11
0.47 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	12
0.45 g	Baking Soda (Sparge 60 min)	Misc	13
0.50 oz	Saaz [3.8%] - Boil 60 min	Hops	14
0.50 oz	Saaz [3.8%] - Boil 20 min	Hops	15
0.25 oz	El Dorado [15.0%] - Boil 20 min	Hops	16
0.26 oz	Lime Zest (Boil 5 min)	Misc	17
0.25 oz	El Dorado [15.0%] - Boil 5 min	Hops	18
1.0 pkgs	Bavarian Weizen Yeast (White Labs #WLP351)	Yeast	19

BeerSmith™ Recipes and Web Editor