Weissbier Recipe - Himbose 0.2

Recipe Info

Recipe Image

Himbose 0.2

by on
All Grain
20 Liter(s)
25 Liter(s)
90 min
75%
Hefeweizen with lemon peel added during boil and raspberries and red currants added during secundary fermentation. Bottled with 8 gr/l dextrose. Main fermentation ... days. Secundary fermentation ... days. Added 2 kg of (nearly) frozen raspberries and 0,5 kg of red currants during secundary fermentation (at ... day).

Fermentables

40% - Wheat - BE
1.7
37
3
Mash
48% - Pilsner - BE
2
36
2
Mash
12% - Munich - UK
0.5
32
6
Mash

Hops

Hallertauer Aroma
5
Leaf
Boil
90 min(s)
7.5
4.7
Hallertauer Aroma
5
Leaf
Boil
60 min(s)
7.5
4.4
Hallertauer Aroma
10
Leaf
Boil
15 min(s)
7.5
4.4

Yeast

Wyeast Weihenstephan Weizen 3068
75%

Other Stuff

Lemon peel
2
each
FlameOut
Red or black currant
0.5
kg
Secondary
Raspberry
2
kg
Secondary

Mash Steps

44
Infusion
44
10 min
62
Infusion
62
20 min
72
Infusion
72
20 min
78
Infusion
78
5 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Himbose 0.2
Weissbier
  • 20.00 Gallons Liters Batch Size
  • 25.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.047 OG
  • 1.012 FG
  • 13.6 IBU (tinseth) Bitterness
  • 0.29 BG:GU
  • 4.6° SRM Color
  • 75% Efficiency
  • 4.6% ABV Alcohol
  • 157 per 12oz Calories
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