Hasting's Hefewiezen

All Grain Recipe

Submitted By: chas382 (Shared)
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Brewer: Chas Mull Jr
Batch Size: 5.50 galStyle: Weizen/Weissbier (15A)
Boil Size: 6.74 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: New tun
Bitterness: 11.6 IBUsBoil Time: 60 min
Est OG: 1.052 (12.9° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Single Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Adjunct 1
6 lbs Briess White Wheat Malt (2.0 SRM) Grain 2
4 lbs Weyermann German Pilsner Malt (2.0 SRM) Grain 3
8.00 oz Briess Dextrine Carapil (2.0 SRM) Grain 4
0.75 oz Hallertauer [4.8%] - Boil 45 min Hops 5
0.25 oz Hallertauer [4.8%] - Boil 15 min Hops 6
1.00 tsp Irish Moss (Boil 10 min) Misc 7
1 pkgs Hefeweizen Ale (White Labs #WLP300) Yeast 8
5.00 tsp Yeast Nutrient (Primary 3 days) Misc 9

Notes

Brewed on Saturday June 9, 2012. Fermented single stage for 7 days at 69* f and then 9 days at 70* f for a total of 16 days. Bottled on Monday June 25th 2012 with 3/4 Cup of Corn Sugar. Bottle conditioned at 69* for 10days then moved to celler at 64*. Put 4 bottles in fridge on the 10th day. On the 10th day...chilled a few bottles and drank the first one. Carbonated well...the beer was very balanced between the Clove and Banana taste. A very good, refreshing drinkable session beer. Very impressed with my first All-Grain batch.