hefeweizen
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Raving_Elk
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I have good experience with substituting part of the pils for vienna: 50% wheat, 30% pils, 20% vienna.
OG at about 1050, hops to about 10 IBU with Hellertau, Saaz or any other noble-like hops and ferment with Wyeast 3068 at about 62 F.
I have read about people brewing Hefe with all wheat and vienna, but I have never tried it myself.
OG at about 1050, hops to about 10 IBU with Hellertau, Saaz or any other noble-like hops and ferment with Wyeast 3068 at about 62 F.
I have read about people brewing Hefe with all wheat and vienna, but I have never tried it myself.
You can do whatever you want with a recipe. Try it out and see if you like it. It might not be a hefeweizen technically by style parameters, but unless you're competing then who cares? Go for it.
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