Coconut Curry Hefe

an All Grain Spice, Herb, or Vegetable Beer by Chris Moser

1.052

OG

1.012

FG

29

IBU

8

SRM

5.2%

ABV

0.57

Balance

Recipe conforms to the Spice, Herb, or Vegetable Beer style.

Notes

Primary only. Ferment 14 days @ 68F.

Fermentables

Amount	Fermentable	Maltster	Use	PPG	Color
6.0 lb	Wheat Malt (DE)	Any	Mash	37	2 °L
2.0 lb	Honey Malt (CA)	Any	Mash	37	25 °L
2.0 lb	2-Row (US)	Any	Mash	37	1 °L
1.0 lb	Munich (BE)	Muntons	Mash	38	10 °L

Hops

Amount	Hop	Time	Use	Form	AA
0.6 oz	Magnum (US)	60 min	Boil	Pellet	13.0%
0.5 oz	Pacifica (NZ)	15 min	Boil	Pellet	5.5%

Yeasts

Name	Lab/Product	Attenuation
Hefeweizen IV Ale Yeast	White Labs WLP380	76.5%

Extras

Amount	Name	Time	Use
0.6 oz	Curry Leaves	1.0 min	Boil
1.0 each	Habenero Pepper	15.0 min	Boil
1.0 each	Whirlfloc Tablet	15.0 min	Boil
1.5 oz	Ginger Root (Fresh)	1.0 min	Boil
1.0 each	Cinnamon Sticks	15.0 min	Boil
1.0 tbs	Coriander Seed	15.0 min	Boil
1.0 tbs	Ground Fenugreek	15.0 min	Boil
14.0 oz	Dry Coconut	15.0 min	Boil
14.0 oz	Dry Coconut	1.0 min	Boil

Mash steps

Step	Heat Source	Target Temp	Time
Saccharification Rest	Direct Heat	155.0 °F	60 min

Stats

Batch & Boil

Batch Size 5.5 gal
Boil Time 60 min

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