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Bavarian Hefeweizen

Method: BIAB
Style: Weizen/Weissbier
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Boil Size: 6.75 gallons
Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 65% (brew house)
Source: AHS
No Chill: 20 minute extended hop boil time
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1.044
1.011
4.37%
12.35
3.65
Fermentables
Amount Fermentable PPG °L Bill %
4.5 lbGerman - Pilsner381.647.4%
4.5 lbAmerican - Red Wheat382.547.4%
0.5 lbAmerican - Carapils (Dextrine Malt)331.85.3%
9.5 lb Total      
Hops
Amount Variety Type AA Use Time IBU
0.5 oz HersbruckerPellet2.4First Wort 1.79
1 oz HersbruckerPellet2.4Boil40 min10.55
Mash Guidelines
Amount Description Type Temp Time
14.25 qtSingle Infusion Grain @ 152Infusion152 F60 min
Other Ingredients
Amount Name Type Use Time
1 tspCalcium ChlorideWater AgtMash--
1 tspBrewVint Yeast NutrientOtherBoil15 min
Yeast
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P)
163 B cells required
Yeast Pitch Rate and Starter Calculator
Notes
Ferment at 62 degrees per Jamil.

Mash at 152 per Jamil.

90 minute boil.

Original recipe calls for .75 oz Hallertau (4.3%aa) at 60, .25 at 5 minutes.

Carbonate to 2.5 to 3 volumes

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View Count: 4644
Brew Count: 3
Last Updated: 2013-10-01 18:50 UTC
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