Wheat Beer 
All Grain Recipe
Submitted By: lsnadon (Shared)
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| Brewer: Les Nadon | |
| Batch Size: 5.50 gal | Style: Bavarian Weizen (Weissbier) (17A) |
| Boil Size: 6.98 gal | Style Guide: BJCP 1999 |
| Color: 4.8 SRM | Equipment: My Equipment |
| Bitterness: 28.1 IBUs | Boil Time: 120 min |
| Est OG: 1.049 (12.2° P) | Mash Profile: Decoction Mash, Single |
| Est FG: 1.012 SG (3.2° P) | Fermentation: My Aging Profile |
| ABV: 4.8% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs 8.00 oz |
Wheat - White Malt (Briess) (3.1 SRM) |
Grain |
1 |
| 3 lbs |
Vienna Malt (3.5 SRM) |
Grain |
2 |
| 0.75 oz |
Pearle [8.0%] - Boil 120 min |
Hops |
3 |
| 0.25 oz |
Saaz [3.4%] - Boil 60 min |
Hops |
4 |
| 1.0 pkgs |
Hefeweizen Ale (White Labs #WLP300) |
Yeast |
5 |
Notes
Mash in with 2 gallons and 3 quarts water at 104 degrees.
Heat to 122 degrees over ten minutes.
Rest at 122 degrees for 25 minutes.
Pull decotion of roughly 40 percent of the mash (should be thick) and heat to 160 degrees over 15 minutes.
Rest decotion at 160 degrees for 15 minutes.
Heat decotion to boiling and boil for 20 minutes.
Mix decotion and regular mash back together and adjust to 147 degrees.
Rest for 20 minutes.
Heat in 7 minutes to 160 (or a little higher).
Rest for 10 minutes and test with iodine (complete conversion).
Heat to 170, hold for 5 minutes, sparge.
Boil for 2 hours.This Recipe Has Not Been Rated
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