House HefeWeizen

All Grain Recipe

Submitted By: jrleposky (Shared)
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Brewer: JIML
Batch Size: 5.00 galStyle: Weizen/Weissbier (15A)
Boil Size: 7.38 galStyle Guide: BJCP 2008
Color: 4.7 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 11.8 IBUsBoil Time: 60 min
Est OG: 1.063 (15.5° P)Mash Profile: Double Infusion, Light Body
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Rice Hulls (0.0 SRM) Adjunct 1
4 lbs Red Wheat Malt, Ger (2.0 SRM) Grain 2
3 lbs 8.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3
3 lbs White Wheat Malt (2.4 SRM) Grain 4
1 lbs Munich Malt - 10L (10.0 SRM) Grain 5
0.50 oz Hallertauer Mittelfrueh [4.3%] - Boil 60 min Hops 6
0.50 oz Hallertauer Mittelfrueh [4.3%] - Boil 30 min Hops 7
1.0 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 8

Taste Notes

Sampled 2-17-12. Beer not fully carbinated. Placed in 70 deg. storage. Sampled 2-25-12. Satisfied with the light body and plenty of lacey head retention.

Notes

1-20-12 5:00 PM, Made a yeast starter with 1 cup of Extra Light DME and 6 cups of water. Boiled for 10 minutes and cooled to 70 deg. 1-21-12 6:30 PM, Started mash IAW mash table and added hops per schedule. Cooled covered outside in snow bank till temp reached 80 deg. Measured 1.042 78 deg. Added yeast starter and installed blowoff tube. Temp 70 deg. 1-22-12 5:00 PM, Vigerous fermentation filling the blow off tube. 1-28-12 2:00 PM, Transferred beer into secondary fermenter at 75 deg and installed air lock. Signs of fermentation activity on top of beer. 2-11-12 8:00 AM, Measured OG 1.008. Bottled with 5 oz. corn sugar. Stored at 70 deg. for two days then stored at 50 deg. 2-17-12. Beer not fully carbinated. Moved and placed in 70 deg. storage for an additional week. 2-25-12. Carbination OK with plenty of head retention.

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