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Hefe Weissbier Munich Decoction
Weizen/Weissbier • All Grain • 5 gal
Based of Germany wheat beer book. But added Carapills for more body.
September 19, 2007 pm 01:41pm
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 2.5 lbs
German 2-row Pils
German 2-row Pils
- 7.11 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .36 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .33 oz
Hallertau - 3.9 AA% pellets; boiled 120 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .33 oz
Hallertau - 3.9 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .33 oz
Hallertau - 3.9 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .33 oz
Liquid Lager Yeast - (omitted from calculations)
Liquid Lager Yeast
- 1 lb
Rice Hauls - (omitted from calculations)
Rice Hauls
-
Wyeast 3068 Weihenstephan Weizen™
Wyeast 3068 Weihenstephan Weizen™
Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68F.
Notes
Mash in 2 8/10 Gallons of water at 104 degrees F. Rest at 122 degrees F for 25 min. Pull 40% grain decoction and heat decoction to 160 degrees F for 15 min. Heat decoction to boil for 30 min. Mix decoction back into mash and maintain 147 degree F rest for 20 min. Rest again at 160 degress F for 30 Min. or neg. iodene reaction. Heat to 170 degrees F and transfer to lauter-tun. Lauter then boil 120 min. After Boil allow wort to stand 30 Min before cooling to 59 degrees F. Store off 1 3/5 quarts (for 5 gal. batch) wort for later priming. Add pre boiled water to make volume 5 gallons. Pitch yeast. Ferment at 65 degrees F until fully attenuated (48 to 72 hours). Rack beer off of sediment into Bottle bucket and add 1 3/5 quart (for 5 gal. batch) of saved wort and .33 oz. (for 5 gal. batch) of liquid lager yeast. Mix Gently and bottle. condition at 68 Degrees F for 5 days. Store cold for 3 to 4 weeks. Serve at 45 degrees F with sediment in a proper glass.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.009 | 1.010 - 1.014 | |
| Color: | 3.9 SRM | 2 - 8 | |
| Alcohol: | 5.7% ABV | 4.3% - 5.6% | |
| Bitterness: | 14.8 IBU | 8 - 15 | |
Discussion
Brewed Nov 3rd 2007
2007-11-05 3:57pm
Finally got cold enough in my cellar to hit the temps needed. Took 11 hours to brew it. Hope it's worth it. Should be bottling this weekend
Transfered to secondary after 5 days.
2007-11-28 12:49pm
Bottled 2 Days later. keep celler at 55F to 60F for 1st week. I've tried to keep celler under 50F 2nd Wk . Will have been bottled for 3 weeks 11/25/07.
Best batch yet
2007-12-11 10:46am
It tastes just like a Weihenstephan. I need to drink one at the same time to see how close they are but I'm guessing at least 95%. It was a little weak on carbonation probally because I didn't bottle after 5 days and waited 7. Might need to help it with some corn sugar next batch. This is my main hefe recipe now. I may try the Franzie Clone recipe with this yeast using a decoction mash and without without the acid malt someday but not this year.
Changed recipe to use German Pils and added carapils for more body.
2008-03-18 5:06pm
Will brew again in April 2007.
It's better.
2008-05-23 1:28pm
Used Cara-hells and Cara-pils for the Cara. Skiped the lagar yeast because the cellar doesn't get below 60 in the sping. Just used corn surgar for bottle cond. Very happy with it.
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