Weissbier Recipe - Hefeweizen

{"RecipeId":23882,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"m","IbuFormula":"t","CreatedBy":106123,"Name":"Hefeweizen","Description":"","ImageUrlRoot":null,"StyleId":"10A","StyleName":"Weissbier","BatchSize":23,"BoilSize":27,"BoilTime":60,"Efficiency":0.78,"DateCreated":"\/Date(1462103905327)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0518483875788436,"Fg":1.0134805807704994,"Srm":3.081430930650606,"Ibu":7.9178564130851186,"BgGu":0.15271171935761319,"Abv":4.949447078276406,"Calories":173,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"61","Amt":"3","Ppg":"37","L":"2","Use":"Mash","Id":"113286","IngId":"591","Name":"Wheat - UK","CustomName":"","Rank":"1"},{"Per":"39","Amt":"1.9","Ppg":"38","L":"1","Use":"Mash","Id":"113287","IngId":"575","Name":"Pilsner - DE","CustomName":"","Rank":"2"}],"Hops":[{"Amt":"10","Type":"Pellet","Use":"Boil","Min":"55","Day":"0","AA":"1.7","Ibu":"1.80396553880644","Id":"115078","IngId":"61","Name":"Tettnang ","CustomName":"","Rank":"1"},{"Amt":"40","Type":"Pellet","Use":"Boil","Min":"35","Day":"0","AA":"1.7","Ibu":"6.11389087427868","Id":"119827","IngId":"61","Name":"Tettnang ","CustomName":"","Rank":"2"}],"Yeasts":[{"Atten":"0.74","Id":"32873","IngId":"176","Name":"White Labs Hefeweizen Ale WLP300","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[{"Heat":"Infusion","Temp":"40","Time":"15","Id":"15416","IngId":"2153","Name":"Dough in","CustomName":"","Rank":"1"},{"Heat":"Infusion","Temp":"50","Time":"15","Id":"15041","IngId":"8","Name":"Protein Rest","CustomName":"","Rank":"2"},{"Heat":"Infusion","Temp":"67","Time":"45","Id":"15042","IngId":"9","Name":"Saccharification Rest","CustomName":"","Rank":"3"},{"Heat":"Infusion","Temp":"76","Time":"10","Id":"15417","IngId":"7","Name":"Mash-Out","CustomName":"","Rank":"4"}],"Steps":[{"Id":"37108","Rank":"1","Text":"Dough in at 40°C, rest for 15min"},{"Id":"37109","Rank":"2","Text":"Raise to 50°C, rest for 15min"},{"Id":"37110","Rank":"3","Text":"Take 1L per 0.5kg of thick mash (e.g. 10L of mash for this recipe)"},{"Id":"37111","Rank":"4","Text":"Raise thick mash to 67°C for a few minutes in a separate vessel"},{"Id":"37112","Rank":"5","Text":"Boil thick mash for 5 minutes in a separate vessel"},{"Id":"37113","Rank":"6","Text":"Gradually add the boiled, thick mash back to mash tun"},{"Id":"37114","Rank":"7","Text":"Once main mash is raised to 67°C, let rest for 45 minutes"},{"Id":"37115","Rank":"8","Text":"If there is still thick decoction left over, let cool and re-add before mash out"},{"Id":"37116","Rank":"9","Text":"Mash out at 76°C and sparge at 76°C"}]}