- Recipe Type
- All Grain
- Yeast
- Weihenstephan Weizen (Wyeast Labs #3068)
- Yeast Starter
- yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.055
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 14.7
- Color
- 6.2
- Primary Fermentation (# of Days & Temp)
- 30 days
- Secondary Fermentation (# of Days & Temp)
- nope
- Additional Fermentation
- nope
- Tasting Notes
- Extreme lemon on the front and back side, oddly addictive
Recipe: lemon hefe
Brewer: Matt
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (45.0)
Recipe Specifications
--------------------------
Boil Size: 7.37 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal
Estimated OG: 1.057 SG
Estimated Color: 6.2 SRM
Estimated IBU: 14.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 4.5 %
5 lbs Munich (Dingemans) (5.5 SRM) Grain 2 45.5 %
5 lbs Wheat Malt, Ger (2.0 SRM) Grain 3 45.5 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 4 4.5 %
1.00 oz Hallertauer [4.50 %] - Boil 60.0 min Hop 5 14.7 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 6 -
Approx 6 lemons (halved) into mash, 6 (halved) into Boil (Last 10 min)
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 11 lbs
----------------------------
Mash In Add 16.95 qt of water at 152.0 F 60 min
Sparge: Batch sparge with 2 steps (1.17gal, 4.09gal) of 168.0 F water
Notes: Approx 6 lemons (halved) into mash, 6 (halved) into Boil (Last 10 min), and added dried lemon peel at 1 weeks before bottling. I just bought the dried lemon peel by Mccormick's in the spice section. it smelled great.
This recipe is not for the traditionalists. It has an extreme lemon flavor, that surprisingly you can't get enough of, but still feels like a hefe. Its another one of my more popular brews that has to be around all year. It is particularly hot with my friends that don't usually drink beer.
Brewer: Matt
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (45.0)
Recipe Specifications
--------------------------
Boil Size: 7.37 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal
Estimated OG: 1.057 SG
Estimated Color: 6.2 SRM
Estimated IBU: 14.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 4.5 %
5 lbs Munich (Dingemans) (5.5 SRM) Grain 2 45.5 %
5 lbs Wheat Malt, Ger (2.0 SRM) Grain 3 45.5 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 4 4.5 %
1.00 oz Hallertauer [4.50 %] - Boil 60.0 min Hop 5 14.7 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 6 -
Approx 6 lemons (halved) into mash, 6 (halved) into Boil (Last 10 min)
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 11 lbs
----------------------------
Mash In Add 16.95 qt of water at 152.0 F 60 min
Sparge: Batch sparge with 2 steps (1.17gal, 4.09gal) of 168.0 F water
Notes: Approx 6 lemons (halved) into mash, 6 (halved) into Boil (Last 10 min), and added dried lemon peel at 1 weeks before bottling. I just bought the dried lemon peel by Mccormick's in the spice section. it smelled great.
This recipe is not for the traditionalists. It has an extreme lemon flavor, that surprisingly you can't get enough of, but still feels like a hefe. Its another one of my more popular brews that has to be around all year. It is particularly hot with my friends that don't usually drink beer.
