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Old 04-19-2009, 12:08 PM   #1
oswiu
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Join Date: Jan 2008
Location: Wellington, NZ
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Default All-Grain - Hefelump (Hefeweizen)

Recipe Type: All Grain
Yeast: Cultured from Emerson's Weissbier
Yeast Starter: 0.9L
Batch Size (Gallons): 20L
Original Gravity: 1.051
Final Gravity: 1.014
IBU: 15.1
Boiling Time (Minutes): 60
Color: 6.0
Primary Fermentation (# of Days & Temp): 14
Tasting Notes: A light flavoured, very easy drinking hefeweizen

A simple but tasty Hefeweizen. Had a lot of sulphur taste and aroma when I opened the first one five days after bottling but this entirely disappeared after another three weeks in the bottle.

The cool fermentation led to a delicious wheaty, tart flavour. A fair bit of clove, with just a hint of banana and a tiny bit of bubblegum.

Grain:
2.25kg NZ Pilsner
2.25kg Weyermann wheat malt

Hops:
18g NZ Hallertauer (6.6%AA) @ 60mins

Mash:
Mashed in a bag for 1 hour with 20L of 69C water
Moved grain bag to another pot with 6L of 77C water to sparge

Ferment:
Fermented at 19C for 14 days in primary using a 900ml starter built up with very lightly hopped 1.040 wort in two steps (350ml->900ml) from a bottle of Emerson's Weissbier. Not entirely sure about the strain, but I would guess it's similar to WLP300.

Bottling:
Bottled with 140g of sucrose for priming, giving 2.6 volumes, which produced a nice spritzy beer with great pillowy head.



I recently brewed a batch with a 10 min, 52C protein rest, but it doesn't seem to have made much difference.

__________________
Primary: Beast of Burden hoppy porter/black IPA
Secondary: Nothing
Bottle Conditioning: Nothing
Drinking: Buff Face Imperial Stout, Cria (2.X% ABV hop bomb), Llama Doodle NZ hopped IPA

Last edited by oswiu; 05-05-2009 at 12:47 PM.
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