Weihenstephaner - Try 02 20240524 - Weissbier

112 F for 60 min: Ferulic Rest
150 F for 60 min: slightly lower than normal to accent banana
Ferment 70 F a couple days and then increase a degree or two for (hopefully) banana notes


Step Step Name Target Temp (F) Infusion Needed Quarts / Pound
1. Ferulic acid rest 112.0 9.78 Quarts @ 122.4 (F) 0.85
2. Mash 150 7.4 Quarts @ boiling 1.49
3. Mash Out 163 5.2 Quarts @ boiling 1.94
4. Rinse 173 6.3 Quarts @ boiling 2.49

Total Water: 7.17 Gallons

F-up: didn't realize my Hallertauer Mittlelfruh was only 2.9%AA - didn't have enough to make 14 IBU, so added 0.25 Sterling (closest non high AA I had) to bump the IBU to desired range, else would have been down in the 8-10 IBU range - oooopps).