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Bee Cave Bavarian Hefeweizen - Weizen/Weissbier (15A)
Brewer	Nobody
Date	09/mm/2012

Fermentables

Total grain: 11.875 lb
Name	Type	Amount	Mashed	Late	Yield	Color
Wheat Malt, Ger	Grain	7.250 lb	Yes	No	84%	2.0 srm
Pilsner (2 Row) Ger	Grain	4.250 lb	Yes	No	81%	2.0 srm
Melanoiden Malt	Grain	6.000 oz	Yes	No	80%	20.0 srm

Name	Alpha	Amount	Use	Time	Form	IBU
Hallertau	3.2%	1.000 oz	Boil	45.000 min	Pellet	8.4
Hallertau	3.2%	0.500 oz	Boil	15.000 min	Pellet	2.3

Name	Type	Form	Amount	Stage
Wyeast - German Wheat	Ale	Liquid	0.528 cup	Primary

Name	Type	Amount	Temp	Target Temp	Time
Convertion	Infusion	4.156 gal	164.394 F	153.000 F	90.000 min
Final Batch Sparge	Infusion	4.360 gal	179.835 F	165.200 F	15.000 min

fg tartget is 1.009 use 1L starter

Add 7.250 lb Wheat Malt, Ger, 4.250 lb Pilsner (2 Row) Ger, 8.000 oz Rice Hulls, to the mash tun.
Bring 3.594 gal water to 165.761 F, 4.874 gal water to 177.879 F, for upcoming infusions.
Add 3.594 gal water at 165.761 F to mash to bring it to 153.000 F. Hold for 1.500 hr.
Add 4.874 gal water at 177.879 F to mash to bring it to 165.200 F. Hold for 15.000 min.
You should now have 6.658 gal wort. Add 0.000 tsp water to the kettle, bringing pre-boil volume to 6.658 gal.
Bring the wort to a boil and hold for 1.000 hr.
Put 1.000 oz Hallertau into boil for 45.000 min.
Put 0.500 oz Hallertau into boil for 15.000 min.
You should have 6.185 gal wort post-boil. You anticipate losing 1.000 qt to trub and chiller loss. The final volume in the primary is 5.935 gal.
Cool wort and pitch Wyeast - German Wheat Ale yeast, to the primary.
Let ferment until FG is 1.013.
Transfer beer to secondary.