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Hannah's Hefeweizen
Weizen/Weissbier • All Grain • 5.2 gal
Very basic, highly drinkable, and great for drinking during hot summers.
May 23, 2011 pm 12:31pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.2 gal)
- 5.00 lbs
German 2-row Pils
German 2-row Pils
- 5.00 lbs
Pacific Northwest Wheat
Pacific Northwest Wheat
- 0.50 oz
Liberty - 3.4 AA% pellets; boiled 60 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 0.50 oz
Liberty - 3.4 AA% pellets; boiled 15 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
-
White Labs WLP300 Hefewizen Ale
White Labs WLP300 Hefewizen Ale
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.
Notes
Single infusion mash for 75 min(approx) with 5 gallons water between 152-154 degrees F. Fly sparge with 5 gallons 170 degree water until 6.5 gallons of wort is collected. boil 1 hour and chill quickly to 70-75 degrees F. Transfer to primary fermentation vessel, bucket or glass, pitch yeast and ferment in temps between 67-70 degrees F for 10 days. Transfer to keg, prime with 1/3 cup corn sugar, pressurize and store at cellar temps or below 70 degrees F for two weeks. Tap, serve and enjoy! Very basic and delightful recipe for summer.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 5.4 SRM | 2 - 8 | |
| Alcohol: | 4.9% ABV | 4.3% - 5.6% | |
| Bitterness: | 10.6 IBU | 8 - 15 | |
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