North Cro Hefeweizen

North Cro Hefeweizen
adapted from The Apartment Brewer recipe "Evergenial"

EVERGENIAL
(Original Recipe halved, added rice hulls, one yeast only, Llalemand Munich Classic).

4.4% ABV 13 IBU

6.5 lb Weyermann White Wheat Malt (66.7%)
3 lb Weyermann Floor Malted Bohemian Pilsner (30.8%)
0.25 lb Melanoidin Malt (2.6%)
0.5 lb Rice Hulls (4.9%)

Step Mash:
Ferulic acid rest: 113F (45 C) for 10 min
Beta rest: 135F (57 C) for 30 min
Alpha rest: 156F (69 C) for 30 min
Mashout: 170F (77 C) for 15 min

Water: 8.4 Gallons (60 L) of untreated spring water
Adjust mash pH to 5.4-5.6 with lactic acid or slaked lime if needed.

FEURULIC ACID REST
Remove 2 gallons of water from kettle, and transfer to small pot to be boiled and added later.

You will have 6.4 gallons of water in the mash tun. Heat this to 116° F. Now, turn off the heating element, and add the crushed grains (with rice hulls thoroughly mixed in). Allow the mash to stabilize at 113° F, and hold here for 10 minutes, covered.

BETA REST (Programmed step mashing starts here)
For the beta saccharification rest, add the 2 gallons of boiling water, mix thoroughly, and hold at 135° F for 30 minutes. Turn heating element back on.

ALPHA REST
Ramp up to 156℉ and hold for 30 min.

BOIL (90 min)
(Make sure starting volume of wort is 6.82 gallons)
60 min - add 1 oz (27.5g) Tettnang (3.9% AA)

MASH-OUT
Ramp up to 168° F and hold for 15 min

OG: 1.047

YEAST
Lallemand Munich Classic

Ferment at 72 F (22 C) for 10-14 days

FG: 1.010