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Old 05-15-2010, 02:28 PM   #1

Recipe Type: All Grain   
Yeast: Weihenstephan (Wyeast Labs #3068)   
Yeast Starter: 1200ml   
Batch Size (Gallons): 5.5   
Original Gravity: 1.052   
Final Gravity: 1.010   
IBU: 14.0   
Boiling Time (Minutes): 75   
Color: 5.1   
Primary Fermentation (# of Days & Temp): 14 days @67F   
Tasting Notes: Tasty... Just a slight hint of clove and a bit of banana.   

Very happy with the way this one turned out. Wanted a darker, tastier hefeweizen. Or even a pale dunkelweizen. It's a tasty Hefe indeed!

4 lbs Wheat Malt, Ger (2.0 SRM) 40.00 %
4 lbs Pilsner, Ger (2.0 SRM) 40.00 %
1 lbs 8.0 oz Munich Malt (8.5 SRM) 15.00 %
8.0 oz Wheat Malt, Dark (8.0 SRM) 5.00 %
0.75 oz Hallertauer [4.30 %] (60 min) 11.8 IBU
0.25 oz Tettnang [4.20 %] (30 min) 2.2 IBU

Mashed at 111F/131F/152F with a 165F mash out.
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Old 12-13-2010, 05:46 AM   #2
mxwrench
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Jul 2010
edmonton
Posts: 74

just out of curiosity, did you use white or red wheat? I have both available to me

 
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Old 07-16-2012, 01:50 PM   #3

This one lasted about 3 hours at my son's grad party. Brewed with a friend that insisted on using cara-pils. I like munich so we compromised. Can't complain, it came out wonderful. He fermented with WY3068. I used a yeast cake of WL380 from a Weizenbock. I guess you can pitch onto a yeast cake from a 1.070+ beer and use it for a lower gravity beer. (take that nay sayers!). I started fermentation at 60F and ramped to 64F. I actually got banana notes with the WL380. Did not think you could get banana with this yeast but I was wrong. He got clove at that temp and no banana but too bad (it's my fermentation chamber!).


Mead Lane Hefeweizen
Version 2:

Batch Size: 15.00
Boil Size: 17.50 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00 %


16 lbs Wheat Malt (2.2 SRM) 59.3 %
8 lbs Pilsen (1.8 SRM) 29.6 %
1 lbs 8.0 oz Cara-Pils (1.5 SRM) 5.6 %
1 lbs 8.0 oz Munich Malt (9.0 SRM) 5.6 %
2.50 oz Tettnanger [4.10 %] - Boil 60.0 min 15.3 IBUs
0.60 oz Tettnanger [4.10 %] - Boil 30.0 min 1.9 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068)
0.0 pkg Hefeweizen IV Ale (White Labs #WLP380)

Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.010 SG
Bitterness: 14.8 IBUs
Est Color: 4.1 SRM

Protein Rest: 131F 15 min
Saccharification: 154F 60 min
Mash Out: 168F 10 min
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