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    Hefeweizen

    Sorry about the mis- info. I caught my little brother on the computer again, he knows my password this will not happen again. It is a shame that this has happend, I feel bad pleased do not hold this against me you're fellow brewer. Dutch Brun
  2. B

    Hefeweizen

    150-160deg. for 90min. is good for mashing, for a protein rest raise temp. to 170-175deg. for 30-90min. while continualy stirring the mash, then bring to boil for hopping according to taste or recipe. Cool to 70deg. before pitching yeast I always use a yeast starter for best results. Good luck...
  3. B

    Hefeweizen

    150- 160 for 4-5 hr for a full mash, mash out for 30-60 min. durring which you will do you're hopping as needed at 170-175 use Irish Moss if you do not want a protein haze 10 min at the end of the boil, a little good yeast haze is always ok but that is to come with the pourer, yeast is not a bad...
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    If you need a good Cherry wheat recipe

    6 lbs. 1 row malt, American-Monroe Malt. 3 lbs. cracked wheat. 1 oz. Hallertau pellet hops, ID Carlson, 4.4% acid. 1 oz. Horizion pellet hops, ID carlson, 11.00% acid. 10-15 lbs. Bing Cherries pitted. 6-8 gals. purrified water American Hefeweizen Yeast Product, #WLP320, White labs...
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