Weissbier Hefeweizen #1

[BEER-N-BBQ_BY_LARRY]

Recipe Type

All Grain

Yeast

Weihenstephan Weizen 3068

Yeast Starter

750 mL

Batch Size (Gallons)

5.25

Original Gravity

1.047

Final Gravity

1.012

Boiling Time (Minutes)

90

IBU

14

Color

like heaven

Primary Fermentation (# of Days & Temp)

14+ @ 65-70 deg F

Tasting Notes

a great all around hefe for Summer

Brewing a hefeweizen, a Bavarian-style wheat beer, to quench my thirst on a hot Summer day. Made with Hallertau hops, a 60/40 ratio of wheat to pilsner malt, and Weihenstephan yeast providing its signature banana and clove flavor, this all-grain Southern German style wheat beer totally rocked! And, yes, it did indeed quench my thirst.

Grain Bill, Adjuncts, & Sugars
Type Qty % of Bill
lb
Wheat Malt 6.00 60.0%
Pilsen Malt 4.00 40.0%

Hop Bill & Schedule
Species Type Alpha (%) Qty AAU Time (min)
oz
Hallertauer Tradition (German) Pellet 3.8 1.00 3.8 60

Other Ingredients/Additions Amount Time
Yeast Starter 750 mL NA
Rice Hulls 1 lb mash
Yeast Nutrient 1 tsp boil

Expected
Pre-Boil Vol: 28.19
Boil Time: 90
Post-Boil Vol: 23.25
Batch Vol: 21
Pre-Boil SG: 1.038
OG: 1.047
FG: 1.012
Efficiency: 72.0%
IBUs: 13.29
ABV: 4.6%
App Atten: 75%

Link to complete recipe sheet and related data:
Hefeweizen Recipe Sheet

Link to video recipe version: Hefeweizen

View attachment Hefeweizen #1 - 20170723.pdf

 

[triethylborane]

Beautiful color on that hefe. Love the recipe, 60/40 wheat/pilsner is how I go too with my hefeweizens. Mine usually finish fermenting in 7 days, but I also do a single decoction, wonder if there is any correlation with that.