Barb’s Hef

Category: 18 – German Wheat & Rye Beer
Brewer: Nick Corona

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5 gal	60 min	15.2 IBUs	3.6 SRM	1.049	1.009	5.3 %
			Actuals	1.049	1.01	5.1 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Weissbier	10 A	1.044 - 1.052	1.01 - 1.014	8 - 15	2 - 6	2.9 - 4.5	4.3 - 5.6 %

Fermentables

Name	Amount	%
Rice Hulls	8 oz	5.56
Pilsner (2 Row) Ger	4.25 lbs	47.22
White Wheat Malt	4.25 lbs	47.22

Hops

Name	Amount	Time	Use	Form	Alpha %
Hallertauer Mittelfrueh	0.25 oz	90 min	Boil	Pellet	3.8
Hallertauer Mittelfrueh	0.75 oz	60 min	Boil	Pellet	3.8

Miscs

Name	Amount	Time	Use	Type
Calcium Chloride	6.50 g	60 min	Mash	Water Agent
Diammonium Phosphate (DAP)	3.40 g	10 min	Boil	Other

Yeast

Name	Lab	Attenuation	Temperature
Hefeweizen IV Ale (WLP380)	White Labs	77%	66°F - 70°F

Mash

Step	Temperature	Time
Ferulic Acid Rest	115°F	10 min
Protein Rest	127°F	10 min
Saccharification	149°F	60 min

Notes

Carb to 3.5 vol CO2.

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