Wort_Cleaver
Well-Known Member
I'm putting together a hefeweizen recipe, thought I'd throw it up here to see if anyone had any suggestions. I'm aiming for a golden colored bavarian-style hefe with a nice, thick white head. I like a good amount of banana, so I'll probably ferment around 68 F.
5.25 gallon batch, 3 gallon boil
Base Malts
3 lb Wheat DME (65% wheat, 35% barley)
3 lb Wheat DME (Late addition - last 15 minutes)
Specialty Grains - Steep around 155 for 30 minutes, rinse with water at 170
1 lb Pale Wheat
1 lb Flaked Wheat
0.5 lb Munich Malt
0.5 lb Vienna Malt
Hops
0.75 oz Whole Leaf Hallertau, AA 4.1% at 60 minutes
0.25 oz Whole Leaf Tettnanger, AA 6.3% at 15 minutes
?Irish Moss - 1 tsp at 15 min?
Yeast - 2 packs Wyeast 3068 Weihenstephan Wheat
OG = 1.056, FG = 1.014, ABV = 5.55%
IBU = 11.96, SRM = 4.76
How does this recipe look? Appreciate any comments...
5.25 gallon batch, 3 gallon boil
Base Malts
3 lb Wheat DME (65% wheat, 35% barley)
3 lb Wheat DME (Late addition - last 15 minutes)
Specialty Grains - Steep around 155 for 30 minutes, rinse with water at 170
1 lb Pale Wheat
1 lb Flaked Wheat
0.5 lb Munich Malt
0.5 lb Vienna Malt
Hops
0.75 oz Whole Leaf Hallertau, AA 4.1% at 60 minutes
0.25 oz Whole Leaf Tettnanger, AA 6.3% at 15 minutes
?Irish Moss - 1 tsp at 15 min?
Yeast - 2 packs Wyeast 3068 Weihenstephan Wheat
OG = 1.056, FG = 1.014, ABV = 5.55%
IBU = 11.96, SRM = 4.76
How does this recipe look? Appreciate any comments...