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TBD

In the past I have always tried to make more of an American wheat. This is my first attempt at a more traditional Bavarian Hefeweizen.

Brewer: Doug Kraus Email: doug.kraus@mac.com
Beer: TBD Style: Weizen/Weissbier
Type: Extract w/grain Size: 5 gallons
Color:
4 HCU (~4 SRM)
Bitterness: 11 IBU
OG: 1.049 FG: 1.010
Alcohol: 5.0% v/v (3.9% w/w)
Water: Erie, CO tap water, let sit out overnight to de-chloronate. Added 1/2 tsp gypsum.
Grain: 8 oz. German Munich
1 lb. Flaked wheat
Steep: Bring two pots with 1 gallon of water up to 170° and preheat the oven to the same (my oven won't go any lower than that). Place grains in a grain bag and submerge in one pot, making sure all grains are good and wet. Put both pots in oven for an hour. I check periodically to make sure it hasn't gotten too cold as I'm really shooting for 145-155°.
Boil: 60 minutes SG 1.049 5 gallons
6 lb. Wheat extract
Add 1/4 tsp irish moss at 15 minutes.
Hops: .5 oz. Hallertauer (3.0% AA, 60 min.)
.25 oz. Hallertauer (3.0% AA, 30 min.)
.5 oz. Hallertauer (3.0% AA, 15 min.)
.5 oz. Hallertauer (aroma)
Yeast: White Labs WLP300 Hefeweizen Ale liquid yeast tube
Log: Brewing on Sunday, April, 27.
Carbonation: This is my first attempt at higher carbonation. I use 5 gallon kegs. My beer fridge is set at 38°, so I am going to carbonate at instead of the normal 6-8. This, according to the chart I'm using, should yeild about 4.2 volumes of CO2.
Tasting: Hopefully I'll come up with the name before tasting it.

Recipe posted 04/27/08.