zgoda
Well-Known Member
- Joined
- Sep 10, 2010
- Messages
- 142
- Reaction score
- 3
- Recipe Type
- All Grain
- Yeast
- Wyeast 3068 Weihenstephan Weizen
- Yeast Starter
- no or small (0.5qt)
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1,049
- Final Gravity
- 1,010
- Boiling Time (Minutes)
- 70
- IBU
- 10
- Color
- 6.5EBC
- Primary Fermentation (# of Days & Temp)
- 10 @68F
- Secondary Fermentation (# of Days & Temp)
- not needed
- Tasting Notes
- best consumed young (2-6 weeks after bottling)
Grain bill:
Hops:
Mash schedule:
Boil for 70 minutes. All hops for 60 minutes. Cool to 68F, lightly aerate and pitch yeast.
Simplest possible hefe weissbier hell, quick beer ideal for summertime. Very lightly hopped, no bitterness and no hops flavor nor aroma present. Hops may be any of noble variety used in Germany: Hallertauer (Mittelfruh, Hersbrucker, Tradition), Tettnanger or Saaz.
I like it young, usually i get ~40 bottles of beer, this amount lasts for no longer than 7-8 weeks.
- wheat malt 4.0EBC, 4.63lb 51.2%
- 2-row spring pilsner malt 3.5EBC, 4.41lb, 48.8%
Hops:
- Hallertauer 5.2% a-a, 0.5oz
Mash schedule:
- wheat malt dough in @112F
- 50' @105F
- heat to 150F and add barley malt
- 20' @144F
- 40' @162F
- 10' mash out @170F
Boil for 70 minutes. All hops for 60 minutes. Cool to 68F, lightly aerate and pitch yeast.
Simplest possible hefe weissbier hell, quick beer ideal for summertime. Very lightly hopped, no bitterness and no hops flavor nor aroma present. Hops may be any of noble variety used in Germany: Hallertauer (Mittelfruh, Hersbrucker, Tradition), Tettnanger or Saaz.
I like it young, usually i get ~40 bottles of beer, this amount lasts for no longer than 7-8 weeks.
