This recipe has been brewed 1 time(s)
Brew Session: Hefelimen Pie
CheeseNips
5/4/2018 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
- Tasting Notes
Yeast starter is 1.5L with 154g DME.2.1 or 2.2mL lactic to achieve pH of 5.5 in HLT. Added 1 gallon of water following ferulic rest to the mash tun as the thickness looked a bit stiff. As a result, added about 0.5mL lactic to get in the 5.4 pH range. First runnings are 1.057.Overall, the brew day sucked as the pump and the randall were clogged and I had to resort to gravity feed. I'm done with the plate chiller and I'm going to buy a better immersion chiller. The wort turned out well in ...
Recipe Facts
Hefelimen Pie
Weissbier
- 8.50 Gallons Liters Batch Size
- 9.50 Gallons Liters Boil Size
- 60 min Boil Time
- 1.052 OG
- 1.023 FG
- 9.4 IBU (tinseth) Bitterness
- 0.18 BG:GU
- 8.0° SRM Color
- 91% Efficiency
- 3.8% ABV Alcohol
- 179 per 12oz Calories
