Hefeweisen (gewonne)

All Grain Recipe

Submitted By: stocktrader01 (Shared)
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Brewer: Matt Stephens
Batch Size: 5.50 galStyle: Weizen/Weissbier (15A)
Boil Size: 7.81 galStyle Guide: BJCP 2008
Color: 3.1 SRMEquipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Bitterness: 11.0 IBUsBoil Time: 90 min
Est OG: 1.048 (12.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 4.9%Taste Rating: 35.0

Ingredients
Amount Name Type #
5.00 g Calcium Chloride (Mash 60 min) Misc 1
5.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
8.00 oz Rice Hulls (0.0 SRM) Adjunct 3
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4
4 lbs 8.00 oz Wheat Malt, Ger (2.0 SRM) Grain 5
0.50 oz Hallertauer Hersbrucker [4.3%] - Boil 60 min Hops 6
0.50 oz Hallertauer Hersbrucker [4.3%] - Boil 20 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 9

Notes

Kit won at a foamies meeting. BCS agrees with talk of this 62°F fermentation being the magic temp for Weihenstephaner. Sparge calc 175°F @ 5.25 gal ---Notes----- Mash: Another rainy brew day - light rain and 82°F today. Mashed in per recipe, T0=151.5°F (bouncing between 151 and 152). T15=153, stirred, 152. T30=150°F post-stir. T45=149°F post-stir. T60=148°F. Sparge went well, a few grain pieces came through at the end. Boil: Starting vol ~7.1gal, at 30min in, already down to ~6.3gal - no distilled water to top up with. Ferment: 1.050 SG, pale straw color, grainy flavor. Very clear (used ~1.6 whirlfloc tabs and let sit 10 mins) Fermentation box set to 17°C, monitoring blowoff star san temp targeting 62°F. Raised to 63°F to allow the box to cycle (a little at least), wasnt really in control at 62°F. Secondary: 1.012 FG at transfer, flavor on the mark with soft clove and banana, some sulfur in the aroma. Adjusted temp to 68°F to help with diacetyl rest.