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Grain bill:
- 11 pounds domestic 2 row
- 10 pounds wheat
- 1 pound crystal 20L
- 1 pound vienna

Hop bill:
- 2 oz Halletauer, 4.75% alpha acids, 60 minutes
- 2 oz Cascade, 7.6% alpha acids, 60 minutes
- 2 oz Willamette, 4.5% alpha acids, 10 minutes

Yeast: Wyeast 1010, White Labs WLP001 (one per each 5 gallons)

Primary: 2 weeks
Secondary: 2 weeks

Notes: Mashed in using 28 quarts, strike temperature 149°, 60 minute mash, sparged for 1 hour 15 minutes at 170°, yield 15 gallons, boiled for 60 minutes, 11 gallons remain. OG = 1.052. FG = 1.002, ABV = 6.5% for Wyeast 1010; FG = 1.004, ABV = 6.2% for White Labs WLP001.


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Grain and hop bills for the hefeweizen
Run time: 5:32
Size: 5780K



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Heating up the strike water
Run time: 3:58
Size: 3777K



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Checking strike water temperature
Run time: 2:04
Size: 1973K



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Strike water and mash tun information
Run time: 1:26
Size: 1538K



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Insulating the mashing tun
Run time: 1:44
Size: 1693K



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Pre-heating the mash tun
Run time: 1:27
Size: 1507K



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Mashing in: mixing grist and strike water
Run time: 2:23
Size: 2295K



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Getting the right mash temperature
Run time: 1:24
Size: 1440K



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Information on mashing temperatures
Run time: 3:52
Size: 3514K



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Sparge water
Run time: 2:43
Size: 2743K



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Finished mashing and starting to sparge
Run time: 3:36
Size: 4054K



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Vorlauf (recirculating first runnings)
Run time: 3:36
Size: 4094K



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Checking runoff gravity
Run time: 4:13
Size: 4492K



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Transferring mash runoff to boil kettle
Run time: 2:16
Size: 2805K



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Hotbreak, adding bittering hops
Run time: 5:07
Size: 5570K



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Adding aroma hops
Run time: 3:29
Size: 3599K



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Cold break, cooling wort down
Run time: 3:54
Size: 4344K



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Racking (transferring) wort to fermenter
Run time: 4:26
Size: 4355K



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Now have a homebrew! Prost!
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