Recipe: LetsGetAuthentic Hefeweizen
Style: 15A. Weizen/WeissbierDescription:
I'm finally going to try German malts - I can't think of anything else I'm doing
wrong.
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Target Volume [ltr (gal)]: 23.00 (6.08)Alcohol By Volume: 5.33%
Estimated Original Gravity [SG]: 1.053
Estimated Final Gravity [SG]: 1.013
Estimated Attenuation: 75.00%
Estimated Mash Efficiency: 75.00%
Bitterness [IBU]: 10.00
Color [SRM(EBC)]: 3.81 (7.50)
BU:GU ratio: 0.189
Balance: 0.392
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
2039.45 (4.50) Pilsner Malt (Weyermann) 1.020 38.33%
3280.96 (7.23) Wheat Malt Pale (Weyermann) 1.033 61.67%
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Hops:Hop Utilisation Method: Rager
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
32.93 (1.16) Hallertau Hersbrucker 2.30% 10.00 100.00% 60.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Weihenstephan Weizen - Wyeast 3068 75.00% 18.00 (64.40) 24.00 (75.20)
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