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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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