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Jeffe's Hefe (Weizen)
Weizen/Weissbier • All Grain • 5.5 gal
May 25, 2001 pm 05:02pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 3 3/4 lbs
German 2-row Pils
German 2-row Pils
- 6 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 7/8 oz
Tettnanger - 4.5 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 3638 Bavarian Wheat™
Wyeast 3638 Bavarian Wheat™
Top cropping hefeweisen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloveness.
Notes
Combine grains with 3 gallons 165°F water to settle at 152°F for a single step infusion. Mash 105 min. at 152°F. Sparge with 3 gallons 168°F water and collect 6 gallons of run-off. Top off to boil 7 gallons. Add bittering hops when boil commences. Add Irish Moss and immersion chiller 20 minutes before the end of the boil. Chill to 75°F and allow trub to settle for an hour with sanitized brew pot lid in place. Siphon wort off trub into 6.5 gallon glass primary fermenter, and pitch yeast slurry. Allow 2 to 3 days for primary fermentation, and rack to secondary to allow clarifying. Prime with 1 cup corn sugar, bottle and store at room temperature (at least 72°F) for two weeks. Check for carbonation, and allow additional warm storage if more carbonation is needed. Store well carbonated beer at 60-65°F until ready to drink.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.014 | |
| Color: | 3.1 SRM | 2 - 8 | |
| Alcohol: | 5.0% ABV | 4.3% - 5.6% | |
| Bitterness: | 14.1 IBU | 8 - 15 | |
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