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Hefeweizen
This is my first 100% Malted Wheat Beer.
| Brewer: | Tom Healy | Email: | - | |||||
| Beer: | Hefeweizen | Style: | Weizen/Weissbier | |||||
| Type: | All grain | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 11 IBU | |||||
| OG: | 1.059 | FG: | 1.010 | |||||
| Alcohol: | 6.4% v/v (5.0% w/w) | |||||||
| Water: | 1 Tablespoon Gyps. in the Mash. Liquor is about half ultra purified / half boiled Hollywood tap. (Clean taste) | |||||||
| Grain: | 12 lb. American Wheat Malt 8 oz. Rice Hulls |
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| Mash: | 78% efficiency | |||||||
| 1 qt/pound dough in @ 122f° for 35 ". Bring up to 149f° with two gal boiling liquor. Turn on stove agitated every 5 to 10 min to get to 155°. Will rest overnight covered. Sparge with lesser amount of very hot water. | ||||||||
| Boil: | 90 minutes | SG 1.051 | 7 gallons | |||||
| Will try to caramalize first runnings, through hops in with that. Yeast ex mabey 2 teaspoons 5 minleft in boil. Chill with imersion chiller. |
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| Hops: | .25 oz. Columbus (Zeus etc) (13% AA, 90 min.) 1 oz. Crystal (2.5% AA, 5 min.) |
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| Yeast: | SB 06 dry Wheat beer yeast Pitched @ about 80° | |||||||
Recipe posted 11/23/11.
