Bavarian Hefeweizen 
All Grain Recipe
Submitted By: celticcolorado (Shared)
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| Brewer: Mark | |
| Batch Size: 5.50 gal | Style: Weizen/Weissbier (15A) |
| Boil Size: 7.01 gal | Style Guide: BJCP 2008 |
| Color: 3.6 SRM | Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal) |
| Bitterness: 12.4 IBUs | Boil Time: 60 min |
| Est OG: 1.057 (14.1° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.013 SG (3.4° P) | Fermentation: My Aging Profile |
| ABV: 5.8% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 7 lbs |
Wheat Malt, Ger (2.0 SRM) |
Grain |
2 |
| 4 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
| 0.75 oz |
Hallertauer [4.8%] - Boil 45 min |
Hops |
4 |
| 0.25 oz |
Hallertauer [4.8%] - Boil 15 min |
Hops |
5 |
| 1.0 pkgs |
Weihenstephan Weizen (Wyeast Labs #3068) |
Yeast |
6 |
Notes
Mash for 90 minutes at 153 degrees
Ferment 10 days at 68 degreesThis Recipe Has Not Been Rated
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