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**Hammy71** · 01-26-2011, 10:16 PM

Recipe Type: All Grain
Yeast: SA - 05
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 6
Original Gravity: 1.048
Final Gravity: 1.006
IBU: 18
Boiling Time (Minutes): 75
Color: 3.5
Primary Fermentation (# of Days & Temp): 21 Days @ 64F
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Light and refreshing.

A friend gave me a mason jar of fresh honey and of course I wasn't going to spread it on some toast. I've been wanting to brew a simple light summer/lawn mower beer, so this should fit the bill. I added the wheat flour with the hopes of clouding up the beer but since it was kegged, 1 ounce obviously wasn't enough. It's crystal clear. Since I can't stand the cloves of Hefe yeast a neutral American ale yeast was a must.

6 Gallon Batch

5# American 2-Row
5# Wheat Malt
8oz Fresh Honey (5 Min)
1oz Wheat Flour (5 Min)

1oz Tettnang 5.1% (75 Min)

1 Pkg. SA-05 Dry Yeast

Mash @ 152 for 60 Min
Batch Sparge.

**EO74** · 02-01-2011, 12:13 AM

This recipe looks sound, but do ya think it would work with kolsch yeast?I was planning on doing a very similar recipe with out the honey and using my harvested kolsch yeast.

**Hammy71** · 02-01-2011, 01:14 PM

A kolsch yeast should work fine.

cfinan · 02-10-2011, 03:47 AM

A kolsche yeast is really nice with wheat beers. I use it in my honey wheat and its fantastic.

07Oregonoutback · 03-26-2011, 03:52 PM

I just brewed an American Hefeweizen the last two weekends, we added 2oz heather tips at the beginning of the boil and it made for a nice subtle floral aroma and flavor that meshed well with the pretty neutral hef flavor..

drummerboyas157 · 08-02-2012, 10:46 PM

I see the hops at 75min any reason to go more than 60?

**Hammy71** · 08-02-2012, 11:02 PM

I only had the one ounce of hops....so to get the IBUs I wanted, I had to lengthen the boil/hop addition. So, if you want to adjust your hop amounts to accommodate the bitterness, then no problem with a 60 minute boil.

**Skagdog** · 08-15-2012, 08:01 PM

Any reason not to do a full 10# of wheat malt? I've made two hefe's before on other people's recipes but I've got a 10# bag I need to use....

**Hammy71** · 08-15-2012, 08:14 PM

You need some malt to help convert the sugars out of the wheat. From the Beersmith site:

Wheat lacks key nutrients and enzymes needed for proper conversion of sugars during mashing, so malted wheat is always combined with barley malt to provide enzymes for mashing and fermentation, often at a mix of between 40 and 60% wheat.

Some people have had success using a combination of malted wheat and unmalted wheat. I dunno... But, I think more importantly, there are enough rice hulls in the world to make my MLT do an only wheat brew. I'd have a stuck sparge for sure.

daggers_nz · 11-18-2012, 06:55 AM

thanks for the recipe, what efficiency are you running? mine is pretty **** (>65%) and managed to hit 1.048 pre-yeast. Still, smells good and I'm looking forward to it, I also used 500g honey which I think is about double (~2oz)