EdWort's Bavarian Hefeweizen 2

All Grain Recipe

Submitted By: johnnybrew (Shared)
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Brewer: John Z. Mennone
Batch Size: 5.50 galStyle: Weizen/Weissbier (15A)
Boil Size: 7.22 galStyle Guide: BJCP 2008
Color: 3.3 SRMEquipment: JZM Sanke keg and Rubbermaid MLT
Bitterness: 11.1 IBUsBoil Time: 60 min
Est OG: 1.052 (12.9° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.2° P)Fermentation: My Aging Profile
ABV: 5.2%Taste Rating: 40.0

Ingredients
Amount Name Type #
8.00 oz Rice Hulls (0.0 SRM) Adjunct 1
6 lbs 13.47 oz Wheat Malt, Bel (2.0 SRM) Grain 2
3 lbs 14.55 oz Pilsner (Weyermann) (1.7 SRM) Grain 3
0.75 oz Hallertauer [4.3%] - Boil 45 min Hops 4
1.00 tsp Irish Moss (Boil 15 min) Misc 5
0.25 oz Hallertauer [4.7%] - Boil 15 min Hops 6
1 pkgs Hefeweizen Ale (White Labs #WLP300) Yeast 7

Taste Notes

TASTING • Aroma: • Appearance: • Flavor: • Mouthfeel • Overall:

Notes

RECIPE ORIGIN Edwort: http://www.homebrewtalk.com/f70/bee-cave-brewery-bavarian-hefeweizen-35679/ SUBSTITUTIONS / CHANGES STARTER Began the night prior; but set the ferm chamber too cold. Took out morning of and let it sit on kitch counter. Temp in the air of the kitch was about 78F BREW DAY MASH Hit 155F on mash; stirred a bit to get it to 154F. Then, stirred again and it went to 152.4F. Kept it there. First Running = 2 gals S1 = 2 gals @168F; 5 min steep ** During collection of S1, I noticed the valve was open on the BK! Not sure of vol lost; didn't seem like too much. :( S2 = 3 gals @ 168F; 5 min steep S3 = 0.75 gal @ 168F; no steep Total vol = 8.25 Pre-Boil = 8.9 brix (1.037) FERMENTATION Activity within hours; some yeast bubbled into airlock within the first 24 hours. Didn't need a blow off. RACK TO 2NDRY DRY HOP BOTTLE/KEGGING LESSONS LEARNED Shut boil kettle valve! Set efficiency to 70% The grain crush didn't seem right. Make sure the crush is good before leaving Lister's.