Sawtooth Ridge Hefeweizen 15 gal

All Grain Recipe

Submitted By: solsticeshore (Shared)
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Brewer: Ed Shore
Batch Size: 17.00 galStyle: Weizen/Weissbier (15A)
Boil Size: 18.98 galStyle Guide: BJCP 2008
Color: 4.6 SRMEquipment: My Equipment
Bitterness: 11.3 IBUsBoil Time: 60 min
Est OG: 1.050 (12.5° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
22.15 gal Solstice Water Water 1
10.00 ml Lactic Acid (Mash 60 min) Misc 2
4.00 oz Phosphoric Acid 10% (Mash 60 min) Misc 3
0.94 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
1 lbs Rice Hulls (0.0 SRM) Adjunct 5
19 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6
10 lbs Wheat Malt, Ger (2.0 SRM) Grain 7
1 lbs Honey Malt (25.0 SRM) Grain 8
12.00 oz Munich Malt (9.0 SRM) Grain 9
1.22 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 10
1.50 oz Hallertauer Hersbrucker [4.2%] - Boil 60 min Hops 11
2.00 oz Hallertauer Hersbrucker [4.2%] - Boil 10 min Hops 12
5.0 pkgs Safbrew Wheat (DCL/Fermentis #WB-06) Yeast 13

Notes

Recipe adjusted to increase banana esters per https://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/ Gambrinus honey malt used on first mash - didn't want to mill. LD Carlson honey malt on second - milled normally. Mash stuck at 131F step, so added 1 lb rice hulls and re-stirred with mash paddle. Appeared to be OK with full recirc flow when heating up to 145F step. 1.4 lbs of red wheat malt left after second batch. ~16 lbs pilsner malt left. First runnings (at ~3 gallons) was 1.065 at ~10 minutes. 1.066 at 6.5 gallons at ~20 minutes. 1.056 with 10 gallons at 31 minutes. 1.050 at 12.5 gallons at 35 minutes. Reduced flow to brew kettle. 49 minute runoff. 19.5 gallons, for second batch: added 4 oz 10% phosphoric and 10 ml Lactic Acid for pH adjust to 5.5

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