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-   -   Meathead Hefeweizen (http://www.homebrewtalk.com/f70/meathead-hefeweizen-131220/)

mhot55 08-07-2009 01:39 AM

Meathead Hefeweizen
 
Ingredients

Amount Item Type % or IBU
6.30 lb Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 59.7 %
4.25 lb Pilsner (Weyermann) (1.7 SRM) Grain 40.3 %
0.50 oz Mt. Hood [5.00%] (45 min) Hops 9.1 IBU
0.45 oz Hallertauer Mittelfrueh [4.40%] (45 min) Hops 7.2 IBU
0.30 oz Hallertauer Mittelfrueh [4.40%] (20 min) Hops 1.8 IBU
0.20 oz Mt. Hood [5.00%] (20 min) Hops 1.4 IBU
0.05 oz Mt. Hood [6.00%] (15 min) Hops 0.3 IBU
0.05 oz Hallertauer [4.40%] (15 min) Hops 0.2 IBU
1 Pkgs Hefeweizen IV Ale (White Labs #WLP380) [Starter 35 ml] Yeast-Wheat


Mash Profile

Mash Name: Decoction Mash, Double Total Grain Weight: 10.55 lb
Sparge Water: 2.95 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Protein Rest Add 16.00 qt of water at 139.1 F 130.0 F 20 min
Saccharification Decoct 4.37 qt of mash and boil it 148.0 F 20 min
Saccharification Decoct 1.56 qt of mash and boil it 153.0 F 80 min
Saccharification Decoct 1.69 qt of mash and boil it 158.0 F 30 min
Mash Out Add 5.00 qt of water at 205.0 F 168.0 F 10 min

Volumes of CO2: 3.0

This turned out great. I love Hefe's during the summer. Made it last year and it went quick. I've made a few hefe's before and since, all good, but this was by far the best


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