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Hefenescence
A great summer Wheat Beer with real German hefe flavor.
Banana esters are very strong, so if you want less banana, use WLP 380 yeast.
Based on BYO Magazine (Jul-Aug 2006) Recipe "Kelheim Weissbier"
| Brewer: | BrewAskew | Email: | lupomania@ecologyfund.net | |||||
| Beer: | Hefenescence | Style: | Weizen/Weissbier | |||||
| Type: | All grain | Size: | 6.2 gallons | |||||
| Color: |
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Bitterness: | 13 IBU | |||||
| OG: | 1.048 | FG: | 1.008 | |||||
| Alcohol: | 5.2% v/v (4.1% w/w) | |||||||
| Grain: | 1.85 lb. German Pilsner 7.4 lb. Wheat malt 1.85 lb. German Vienna .53 lb. Belgian CaraMunich .5 lb. Rice Hulls (for easy sparging) |
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| Mash: | 68% efficiency | |||||||
| dough in and rest at 99°F for 30 minutes with 2 gallons of hot water step up to 122°F and rest for 20 minutes with 2.7 quarts boiling water step up to 145°F and rest for 60 minutes with 4.6 quarts boiling water Sparge with 168°F water as usual |
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| Boil: | 60 minutes | SG 1.039 | 7.7 gallons | |||||
| irish moss at 10 mins (right after hops) | ||||||||
| Hops: | .75 oz. Hallertauer Mittelfruh (4.6% AA, 25 min.) 1 oz. Hallertauer Mittelfruh (5% AA, 10 min.) .25 oz. Hallertauer Mittelfruh (5% AA, 2 min.) |
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| Yeast: | WLP 300 (no starter) | |||||||
| Log: | Ferment for 4-6 days at 65 degrees F. Rack to keg with priming sugar. Close keg, purge headspace and seal with CO2, condition at 70-75F for one week. Put in fridge for two weeks before serving. |
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| Carbonation: | 3.6 volumes | Corn Sugar: 7.35 oz. for 5.0 gallons @ 68°F | ||||||
| carbonate with about 3/4 to 1 cup of corn sugar in keg for about one week at 70-75°F, then chill to 45°F for about two weeks, then it's party time. | ||||||||
| Tasting: | This beer tastes great! Will be even smoother after a few weeks cold conditioning. Enjoy. | |||||||
Recipe posted 07/01/06.
