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Bavarian Hefe Weizen

Specifics

Style:

Weizen/Weissbier — BJCP Style Information

Category:	German Wheat and Rye Beer
Number:	15A

A pale, spicy, fruity, refreshing wheat-based ale.

Commercial Examples: Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier.

OG Range

FG Range

ABV Range

Color Range

Brew Date:

February 04, 2012

Yield:

10 gallons

Color:

6 SRM

Bitterness:

12.7 IBU

Batch No:	45
OG:	1.054

General Information

Method:	All Grain

Method:

All Grain

First brew with new false bottom setup in my mash tun. Lautering went really well although I did use 1 lb of rice hulls since I was also using 50% wheat.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

11.00 pounds

German Wheat Malt Light

Color (L):	1.5-2 °L
Info/Use:	Typical top fermented aroma; for wheat beers.

55% of grist

7.00 pounds

German Pilsen Malt (2-Row)

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

35% of grist

1.50 pounds

German Light Munich Malt

Color (L):	5-6 °L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

7.5% of grist

0.50 pounds

German CaraMunich Malt I

Color (L):	30-38 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.

2.5% of grist

20.00 pounds

Total Grain Weight

100% of grist

Hops

1.00 ounces

Mount Hood

Region:	United States
AAU Range:	3 - 8%
Notes:	Mild, clean aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker, Liberty, Tettnang
Example:	Lager, Pilsner, Bock, Wheat; Anderson Valley High Rollers Wheat Beer, Portland Ale

6.1% Pellets @ 60 minutes
Type: Bittering
Use: Boil

6.1 AAUs

1.00 ounces

Hallertauer Hersbrucker

Region:	Germany
AAU Range:	2 - 5%
Notes:	Pleasant, spicy, mild, noble, earthy aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Mt. Hood, Liberty, Crystal, NZ Hallertau Aroma
Example:	Lager, Pilsner, Bock, Wheat; Wheathook Wheaten Ale; German style lagers

3.5% Pellets @ 15 minutes
Type: Aroma
Use: Boil

3.5 AAUs

2.00 ounces

Total Hop Weight

9.6 AAUs

Yeast

Wyeast Wyeast #3068 WEIHENSTEPHA — Liquid — 2L starter

Procedure

Mash Schedule Protein Rest: 111 deg - 20 mins Saccarification Rest: 152 - 40 mins Mash out: 168 - 10 mins Pitch @ 54 deg., let rise to 62 deg.

Mash Schedule

Protein Rest: 111 deg - 20 mins

Saccarification Rest: 152 - 40 mins

Mash out: 168 - 10 mins

Pitch @ 54 deg., let rise to 62 deg.

Fermentation

Primary:	10 days @ 62° F
Secondary:	21 days @ 48° F

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Patersbier	Apr 21, 2012
Flanders Red Ale 2012	Feb 11, 2012
Bavarian Hefe Weizen	Feb 04, 2012
Cascade Pale Ale	Jan 22, 2012
Dry Irish Stout	Nov 06, 2011
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