Carriage House Hef...

All Grain Recipe

Submitted By: mjaadland (Shared)
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Brewer: M.J. Aadland
Batch Size: 5.00 galStyle: Weizen/Weissbier (15A)
Boil Size: 6.48 galStyle Guide: BJCP 2008
Color: 5.4 SRMEquipment: Matt's Equipment
Bitterness: 12.2 IBUsBoil Time: 60 min
Est OG: 1.053 (13.1° P)Mash Profile: My Decoction
Est FG: 1.016 SG (4.2° P)Fermentation: Primary with 4 day crash
ABV: 4.8%Taste Rating: 30.0

Amount Name Type #
5 lbs Wheat Malt, Ger (2.0 SRM) Grain 1
3 lbs 12.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2
1 lbs Munich Malt - 20L (20.0 SRM) Grain 3
0.75 oz Hallertauer [4.8%] - Boil 60 min Hops 4
1.0 pkgs Safbrew Wheat (DCL/Fermentis #WB-06) Yeast 5

Taste Notes

One of the best Hefs I brewed yet. A bit more work on the mash but well worth the time.


1. Mashed in at 114 F for ferulic acid (a precursor for the molecule that gives the spicy clove character) using 2 qrts of water per pound of grain. 2. After 15 minutes - up to 125 F for a protein rest 3. 10 minutes- up to 144 F to start the conversion of starches into sugar. 4. 10 minutes into the Saccharification rest I pulled about 1/3 of the mash (thicker than the mash, but still with plenty of liquid and heated it to a boil over 30 minutes. 5.After boiling the decoction for 10 minute I added the decoction back to the main mash for a second, warmer, Saccharification rest at 161 F to finish off conversion. I let the mash rest here for 20 minutes before proceeding with the brew.

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