Hasting's Hefewiezen 
All Grain Recipe
Submitted By: chas382 (Shared)
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| Brewer: Chas Mull Jr | |
| Batch Size: 5.50 gal | Style: Weizen/Weissbier (15A) |
| Boil Size: 6.74 gal | Style Guide: BJCP 2008 |
| Color: 3.5 SRM | Equipment: New tun |
| Bitterness: 11.6 IBUs | Boil Time: 60 min |
| Est OG: 1.052 (12.9° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.012 SG (3.2° P) | Fermentation: Ale, Single Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 6 lbs |
Briess White Wheat Malt (2.0 SRM) |
Grain |
2 |
| 4 lbs |
Weyermann German Pilsner Malt (2.0 SRM) |
Grain |
3 |
| 8.00 oz |
Briess Dextrine Carapil (2.0 SRM) |
Grain |
4 |
| 0.75 oz |
Hallertauer [4.8%] - Boil 45 min |
Hops |
5 |
| 0.25 oz |
Hallertauer [4.8%] - Boil 15 min |
Hops |
6 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
| 1.0 pkgs |
Hefeweizen Ale (White Labs #WLP300) |
Yeast |
8 |
| 5.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
9 |
Notes
Brewed on Saturday June 9, 2012.
Fermented single stage for 7 days at 69* f and then 9 days at 70* f for a total of 16 days.
Bottled on Monday June 25th 2012 with 3/4 Cup of Corn Sugar.
Bottle conditioned at 69* for 10days then moved to celler at 64*.
Put 4 bottles in fridge on the 10th day.
On the 10th day...chilled a few bottles and drank the first one. Carbonated well...the beer was very balanced between the Clove and Banana taste. A very good, refreshing drinkable session beer. Very impressed with my first All-Grain batch. This Recipe Has Not Been Rated
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