Carriage House Hef... 
All Grain Recipe
Submitted By: mjaadland (Shared)
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| Brewer: M.J. Aadland | |
| Batch Size: 5.00 gal | Style: Weizen/Weissbier (15A) |
| Boil Size: 6.48 gal | Style Guide: BJCP 2008 |
| Color: 5.4 SRM | Equipment: Matt's Equipment |
| Bitterness: 12.2 IBUs | Boil 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 |
Ingredients
| 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.Notes
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.This Recipe Has Not Been Rated
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