RecipeDB - HK's Hefeweizen

[homekegger1]

HK's Hefeweizen

Wheat - Weizen/Weissbier
All Grain

Brewer's Notes

30min Protein rest @ 50 degrees for 30mins, Saccrification rest @ 70 degrees for 30mins, Mash out @ 75.6 degrees hold for 10mins. Sparge with 11lt of water @ 76 degrees. This was fermented at 20degrees.

Malt & Fermentables

%	KG	Fermentable
	3 kg	JWM Wheat Malt
	1 kg	Weyermann Pilsner
	1 kg	Weyermann Vienna

Hops

Time	Grams	Variety	Form	AA
	15 g	Saaz B (NZ) (pellet, 8.0AA%, 60mins)
	15 g	Saaz B (NZ) (pellet, 8.0AA%, 30mins)

Yeast

125 ml

Wyeast Labs 3068 - Weihenstephan Weizen

23L Batch Size

Brew Details

• Original Gravity 1.053 (calc)
• Final Gravity 1.013 (calc)
• Bitterness 23.1 IBU
• Efficiency 75%
• Alcohol 5.2%
• Colour 8 EBC
• Batch Size 23L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 4 days

 

[tangent]

unusual mash schedule for a weizen.