Weissbier Recipe - Wheat the Hell

Recipe Info

Recipe Image

Wheat the Hell

by on
All Grain
5 Gallon(s)
8 Gallon(s)
70 min
68%
Hefeweizen (w.w’s.)

Fermentables

42% - Pilsner - US
4.5
34
1
Mash
42% - White Wheat - US
4.5
40
2
Mash
9% - Munich - Dark 20L - US
1
35
20
Mash
7% - Dextrine Malt - UK
0.75
33
2
Mash

Hops

Hallertau
0.5
Pellet
Boil
60 min(s)
4.2
7.7
Hallertau
1
Pellet
Boil
6 min(s)
4.2
3.6
Sorachi Ace
0.75
Pellet
Boil
2 min(s)
13
3.0

Yeast

Wyeast Bavarian Wheat 3056
75%

Other Stuff

Yeast Nutrient
1
tbsp
Mash

Mash Steps

Single temp mash
Infusion
150
60 min
Mash-Out
Infusion
168
15 min

Special Instructions

1.
Ferment at 64 degrees for 5-6 days, free rise to 68-70 for three to four days

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Wheat the Hell
Weissbier
  • 5.00 Gallons Liters Batch Size
  • 8.00 Gallons Liters Boil Size
  • 70  min Boil Time
  • 1.053 OG
  • 1.013 FG
  • 14.4 IBU (tinseth) Bitterness
  • 0.27 BG:GU
  • 5.7° SRM Color
  • 68% Efficiency
  • 5.2% ABV Alcohol
  • 178 per 12oz Calories
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