Wheat Beer

All Grain Recipe

Submitted By: lsnadon (Shared)
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Brewer: Les Nadon
Batch Size: 5.50 galStyle: Bavarian Weizen (Weissbier) (17A)
Boil Size: 6.98 galStyle Guide: BJCP 1999
Color: 4.8 SRMEquipment: My Equipment
Bitterness: 28.1 IBUsBoil Time: 120 min
Est OG: 1.049 (12.2° P)Mash Profile: Decoction Mash, Single
Est FG: 1.012 SG (3.2° P)Fermentation: My Aging Profile
ABV: 4.8%Taste Rating: 35.0

Ingredients
Amount Name Type #
6 lbs 8.00 oz Wheat - White Malt (Briess) (3.1 SRM) Grain 1
3 lbs Vienna Malt (3.5 SRM) Grain 2
0.75 oz Pearle [8.0%] - Boil 120 min Hops 3
0.25 oz Saaz [3.4%] - Boil 60 min Hops 4
1 pkgs Hefeweizen Ale (White Labs #WLP300) Yeast 5

Notes

Mash in with 2 gallons and 3 quarts water at 104 degrees. Heat to 122 degrees over ten minutes. Rest at 122 degrees for 25 minutes. Pull decotion of roughly 40 percent of the mash (should be thick) and heat to 160 degrees over 15 minutes. Rest decotion at 160 degrees for 15 minutes. Heat decotion to boiling and boil for 20 minutes. Mix decotion and regular mash back together and adjust to 147 degrees. Rest for 20 minutes. Heat in 7 minutes to 160 (or a little higher). Rest for 10 minutes and test with iodine (complete conversion). Heat to 170, hold for 5 minutes, sparge. Boil for 2 hours.