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Beer Style: Weizen/Weissbier
(15A)
Recipe Type: all-grain
Yield: 5 US gallons
Description:
My all-grain version of a traditional Bavarian Hefeweizen, dominated by banana ester and clove-like characteristics. Slightly tart and refreshing finish.
Bitterness: 15.1 IBUs
Color: 3.8 (SRM)
Estimated Alcohol: 4.9%
Ingredients:
- 6 lbs White Wheat Malt
- 4 lbs Pale Malt (2 row) US
- 8 oz Carapils
- 4 oz Rice Hulls
- 1 oz Hallertau Hops (3.8% AAU) - 60 min (T60)
- 1 oz Hallertau Hops (3.8% AAU) - 5 min (T5)
- Yeast - Wyeast Weihenstephan Weizen #3068
Additional Instructions
Primary Ferment: 7 days @ 64-75 degrees (cooler the better)Secondary Ferment: 7 days @ 64-75 degrees
Beer Profile
Original Gravity: 1.050
Final Gravity: 1.013
Alcohol by Vol: 4.84%
Recipe Type: all-grain
Yield: 5.00 US Gallons
Procedure:
Mash Schedule: Multi-Rest Infusion / Batch Sparge
Heat 2.75 gal water @ 136.0F to obtain a mash temperature of 125.0F. Mash for 20 min for Protein Rest. Add an additional 1 gal water @ 212.0F (boiling) to mash to obtain a mash temp of 150.0F. Mash for one hour and drain. Heat 4.75 gal water @ 179.3F to get a sparge temp of 165.2F. Mash for 15 min and drain....will yield approx. 6.5 gal of wort to boil. Heat to boiling. At first sign of boiling, add 1 oz of Hallertau. Boil for 60 min. With 15 min to go (T15), I add one teaspoon of Irish Moss to help with protein break. With 5 min to go (T5), add remaining hops. Cool to pitching temp and add yeast.
Source: Rod Nichols
