This recipe has been brewed 3 time(s)
Brew Session: Hefeweizen
bstiber
4/15/2018 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
step mash protien rest @ 110 f for 20 min. scarrification rest @ 152 for 60 min. mash out @ 168 for 5 min. sparge with170 f water. distilled water additions of 0.5 g gypsum, 0.2 g salt, 0.4 g epsom salt, 1 g pickle crisp, and 0.3 g chalk per 4 gal distilled water
Brew Session: Hefeweizen
bstiber
4/15/2018 12:00:00 AM
- Water Infusion
- Mash/Boil
step mash protien rest @ 110 f for 20 min. scarrification rest @ 152 for 60 min. mash out @ 168 for 5 min. sparge with170 f water. distilled water additions of 0.5 g gypsum, 0.2 g salt, 0.4 g epsom salt, 1 g pickle crisp, and 0.3 g chalk per 4 gal distilled water
Brew Session: Hefeweizen
bstiber
2/10/2018 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
step mash protien rest @ 120 f for 20 min. scarrification rest @ 152 for 60 min. mash out @ 168 for 5 min. sparge with170 f water. distilled water additions of 0.5 g gypsum, 0.2 g salt, 0.4 g epsom salt, 1 g pickle crisp, and 0.3 g chalk per 4 gal distilled water
Recipe Facts
- 5.00 Gallons Liters Batch Size
- 6.50 Gallons Liters Boil Size
- 60 min Boil Time
- 1.058 OG
- 1.015 FG
- 9.5 IBU (tinseth) Bitterness
- 0.17 BG:GU
- 3.8° SRM Color
- 80% Efficiency
- 5.5% ABV Alcohol
- 193 per 12oz Calories
