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Hefeweizen

This is my first 100% Malted Wheat Beer.

Brewer: Tom Healy Email: tomh51369@yahoo.com
Beer: Hefeweizen Style: Weizen/Weissbier
Type: All grain Size: 6 gallons
Color:
4 HCU (~4 SRM)
Bitterness: 12 IBU
OG: 1.059 FG: 1.010
Alcohol: 6.4% v/v (5.0% w/w)
Water: 1 Tablespoon Gyps. in the Mash. Liquor is about half ultra purified / half boiled Hollywood tap. (Clean taste)
Grain: 12 lb. American Wheat Malt
8 oz. Rice Hulls
Mash: 78% efficiency
1 qt/pound dough in @ 122f° for 35 ". Bring up to 149f° with two gal boiling liquor. Turn on stove agitated every 5 to 10 min to get to 155°. Will rest overnight covered. Sparge with lesser amount of very hot water.
Boil: 90 minutes SG 1.051 7 gallons
Will try to caramalize first runnings, through hops in with that.

Yeast ex mabey 2 teaspoons 5 minleft in boil. Chill with imersion chiller.
Hops: .25 oz. Columbus (Zeus etc) (13% AA, 90 min.)
1 oz. Crystal (2.5% AA, 5 min.)
.10 oz. unknown fruity/ high a/a (8% AA, 5 min.)
Yeast: SB 06 dry Wheat beer yeast Pitched @ about 80°
Log: Placed in fridge for ine week. Just Bottled 18 Dec 2011. Came out to exactly 5 gal. Sediment nice and compact. Lots of coagulated protien. Mixed some yeast back into beer because so clear.
Carbonation: Used just over 1/2 cup of raw sugar. Little apprehensive about 5 plus vols of co2, so kept it conventional. Their was some dissolved co2 (fermentation continued in fridge!)
Tasting: Flat, displayed wheat beer fermentation esters, clean, clear. Light but good body. Ph is too high (4.6) should be a little lower for wheat, but after conditioning should be fine.

Recipe posted 12/19/11.