JP's Bavarian Hefeweizen

All Grain Recipe

Submitted By: johnwpowell (Shared)
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Brewer: JP-2017-03-19
Batch Size: 5.00 galStyle: Weizen/Weissbier (15A)
Boil Size: 6.21 galStyle Guide: BJCP 2008
Color: 3.7 SRMEquipment: JP's Pot and Cooler
Bitterness: 9.9 IBUsBoil Time: 60 min
Est OG: 1.051 (12.7° P)Mash Profile: JP's Grainfather Medium Body
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.50 gal JP's Hefeweizen Water 1
6.60 ml Lactic Acid (Mash 60 min) Misc 2
1.79 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
1.63 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.16 g Calcium Chloride (Mash 60 min) Misc 5
1.15 g Salt (Mash 60 min) Misc 6
5 lbs 8.00 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 7
4 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 8
1.00 oz Tettnang [2.3%] - Boil 80 min Hops 9
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 10
1.0 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 11

Taste Notes

One of the signature brews of Bavaria, Hefeweizen is a medium-bodied, effervescent ale practically exploding with yeast and wheat malt character – kind of like a liquid multigrain bread. Our hefeweizen beer kit is 100% traditional—cloudy, malty, and spicy, with a smooth mouthfeel and dense, whipped-cream head. Serve in a tall glass “mit hefe” - swirl the bottle to make sure you get all the yeast! http://www.northernbrewer.com/bavarian-hefe-weizen-all-grain-kit

Notes

Suggested fermentation schedule: -- 2 weeks primary; 2 weeks bottle conditioning

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