Hefeweizen

All Grain Recipe

Submitted By: Aelfrick (Shared)
Members can download and share recipes

Brewer: Baldric Dominus
Batch Size: 5.25 galStyle: South German-Style Hefeweizen (71 )
Boil Size: 6.16 galStyle Guide: GABF 2015
Color: 4.5 SRMEquipment: Oodles Robobrew 35L (9.25gal) with pump
Bitterness: 13.0 IBUsBoil Time: 60 min
Est OG: 1.069 (16.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Single Stage
ABV: 7.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Wheat Malt, Bel (2.0 SRM) Grain 1
3 lbs 8.00 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 2
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 3
0.50 oz Perle [8.0%] - Boil 60 min Hops 4
1.0 pkgs Hefeweizen IV Ale (White Labs #WLP380) Yeast 5

Notes

saintatticus 16:24 Mon 8/13/2007 Hi there, Our hefe recipe is pretty simple, the yeast does the hard work. 70% pale wheat, 30% pale barley malt. Just a touch of IBUs, about 11 IBUs from Perle at the beginning. Use a true hefe yeast like WY3068, or Whitle Labs Hefe IV. Ferment at cooler temps - 64-68F for more clove. For homebrewing, remember that even if the surrounding air temp is 68F, the beer might be as much as 10 degrees hotter. Get a good temp probe and rig up some way to maintain temps, if you want a really clean and crisp hefe. If you can do an all-grain rest at 111-117 F for 20 minutes, you will enhance the clove phenol. The warmer temp you ferment at, the more bananna and bubble-gum you will get. WY3068 puts off a lot of bubble gum at higher temps if I remember right. Cheers, Linus Hall Yazoo Brewing close the footer

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine