Hefeweizen 
All Grain Recipe
Submitted By: Aelfrick (Shared)
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| Brewer: Baldric Dominus | |
| Batch Size: 5.25 gal | Style: South German-Style Hefeweizen (71 ) |
| Boil Size: 6.16 gal | Style Guide: GABF 2015 |
| Color: 4.5 SRM | Equipment: Oodles Robobrew 35L (9.25gal) with pump |
| Bitterness: 13.0 IBUs | Boil Time: 60 min |
| Est OG: 1.069 (16.7° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Single Stage |
| ABV: 7.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs |
Wheat Malt, Bel (2.0 SRM) |
Grain |
1 |
| 3 lbs 8.00 oz |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
2 |
| 1 lbs |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
3 |
| 0.50 oz |
Perle [8.0%] - Boil 60 min |
Hops |
4 |
| 1.0 pkgs |
Hefeweizen IV Ale (White Labs #WLP380) |
Yeast |
5 |
Notes
saintatticus
16:24 Mon 8/13/2007
Hi there,
Our hefe recipe is pretty simple, the yeast does the hard work. 70% pale wheat, 30% pale barley malt. Just a touch of IBUs, about 11 IBUs from Perle at the beginning. Use a true hefe yeast like WY3068, or Whitle Labs Hefe IV. Ferment at cooler temps - 64-68F for more clove. For homebrewing, remember that even if the surrounding air temp is 68F, the beer might be as much as 10 degrees hotter. Get a good temp probe and rig up some way to maintain temps, if you want a really clean and crisp hefe. If you can do an all-grain rest at 111-117 F for 20 minutes, you will enhance the clove phenol. The warmer temp you ferment at, the more bananna and bubble-gum you will get. WY3068 puts off a lot of bubble gum at higher temps if I remember right.
Cheers,
Linus Hall
Yazoo Brewing
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