120 Minute Hefeweizen

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 12.2 IBUs 5.6 SRM 1.056 SG 1.016 SG 5.2 %


Name Amount %
Wheat - White Malt (Briess) 7.75 lbs 52.54
Pilsen Malt 2-Row (Briess) 5 lbs 33.9
Cara-Pils/Dextrine 0.5 lbs 3.39
Caramel Vienne 20L (Briess) 0.5 lbs 3.39
Honey Malt (Gambrinus) 0.5 lbs 3.39
Munich 10L (Briess) 0.5 lbs 3.39


Name Amount Time Use Form Alpha %
Hallertauer 1 oz 60 min Boil Pellet 4.8


Name Lab Attenuation Temperature
Hefeweizen Ale (WLP300) White Labs 74% 68°F - 72°F


Outside temp 56, no wind, sunny
9:32 - start mash 156 degrees
9:52 - mash temp 153
10:53 - mash done, Refractometer 10 brix, Hydrometer 1.038SG, adjust refrac calibration
11:52 - half hour into boil .5g boiled off
12:21 - hour boil, 7.5g, 1g boiled off. Gravity:11.4 brix, 1.044SG
1:20ish - End boil, 12.4brix, 1.048OG, 6 gal in bucket. Boiled down to 6.5gal.

For the second time remote brewing session had far lower than expected efficiency. Conditions were ideal, temps and technique seemed to be good if not better that previous BIAB brews. Grain was store crushed. Others commented on quality of the crush.

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