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Old 01-13-2011, 09:38 AM   #1
Join Date: Sep 2010
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Default All-Grain - Sonne

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    IBU: 10    Boiling Time (Minutes): 70    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:
  • wheat malt 4.0EBC, 4.63lb 51.2%
  • 2-row spring pilsner malt 3.5EBC, 4.41lb, 48.8%

  • 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.

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