Hungry Monkey Hefe

All Grain Recipe

Submitted By: RedClay (Shared)
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Brewer: Clay
Batch Size: 10.00 galStyle: Weizen/Weissbier (15A)
Boil Size: 12.79 galStyle Guide: BJCP 2008
Color: 3.7 SRMEquipment: Single Tier
Bitterness: 13.8 IBUsBoil Time: 75 min
Est OG: 1.053 (13.1° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.010 SG (2.5° P)Fermentation: Hefeweizen
ABV: 5.7%Taste Rating: 40.0

Amount Name Type #
10.00 ml Lactic Acid (Mash 90 min) Misc 1
7.40 g Calcium Chloride (Mash 0 min) Misc 2
5.00 g Calcium Chloride (Mash 90 min) Misc 3
4.40 g Epsom Salt (MgSO4) (Mash 0 min) Misc 4
3.00 g Epsom Salt (MgSO4) (Mash 90 min) Misc 5
1 lbs Rice Hulls (0.0 SRM) Adjunct 6
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 7
10 lbs Wheat Malt, Ger (2.0 SRM) Grain 8
2.00 oz Hallertauer Hersbrucker [4.1%] - Boil 60 min Hops 9
5.00 tsp Yeast Nutrient (Boil 5 min) Misc 10
1.0 pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast 11

Taste Notes

Day 10 After Fermentation Start - Still early for this beer, but real Hefes are meant to be drunk while the yeast are active! Tastes young, but fresh. Nice lactic bite on the end...not too much, but I wouldn't want any more. Clove starter with a bit of banana at the end. Excellent beer by all tasters. Keeper as-is.


Starter pitched with Wyeast 3683 (activated) at 7:00 am on June 1 into 4L of 1.041 wort at 75F. Stir plate and aereator in use. Calculator says this will pitch 10.6 mcell/ml into 10.5 gallons of wort. This is a slight underpitch against a target of 12 mcells/ml since targeted pitch temp is 62F (using reco from JZ in Brewing Classic Styles.) Water calculated on EZ_Water_Calculator: Targeting Ca:61, Mg:12, Na:3, Cl:97, SO4:54, Cl/Sul @ 1.8, Mash pH 5.4 Really hard time controlling the mash temp. Varied from 148 to 156 during mash. Need a better system. Was running recirc, but overshott HLT temp. Added minerals and acid late. Used about a gallon of water to dilute the minerals and acid, then added to the mash, reducing grist/water ratio. The top of the grain bed was about ph 5.0 after that, but came back to about 5.3 in a bit. Mash pH was about 5.2 at Mash Out. Dropped temp down to <60F before transfer to fermentor. Looks like the fermentor and the air pump got the temp back up to about 64 at pitch. It was back to 62F in an hour or so. Initial taste was very good. FG out of Primary Fermentation was 1.010. Carbing at 2.9 vols (42F @ 17 psig) Leaving second keg out to age at 68F.

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