I brewed my first Hefeweizen a couple days ago. This was probably my most technically challenging beer yet, except for maybe the lambic, and it was wonderful fun!
Recipe Specifications
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Batch Size: 6.00 gal
Boil Size: 6.97 gal
Estimated OG: 1.049 SG
Estimated Color: 7.4 SRM
Estimated IBU: 10.0 IBU
Brewhouse Efficiency: 84.00 %
Boil Time: 90 Minutes
Ingredients:
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Amount Item Type % or IBU
3.00 lb Wheat Malt (2.0 SRM) Grain 31.58 %
2.50 lb Munich Malt (11.0 SRM) Grain 26.32 %
2.00 lb Raw Wheat (1.0 SRM) Grain 21.05 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 10.53 %
1.00 lb Maris Otter (3.0 SRM) Grain 10.53 %
1.25 oz Styrian Goldings [2.60 %] (85 min) Hops 10.0 IBU
1 Pkgs Kellerweiss Bottling Strain (Myeast #KBS-0Yeast-Ale
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 9.50 lb
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Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
10 min Mash In Add 8.00 qt of water at 149.0 F 130.0 F
30 min Step Add 4.40 qt of water at 210.4 F 153.0 F
30 min Step Decoct 2.27 qt of mash and boil it 161.0 F
Notes:
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Pre-Gelatinize the raw wheat by boiling 7 qts water in pot and adding ground wheat. Add to mash tun and add 1 qt cold water. Allow temperature to cool to 140 degrees. Add remaining grist into mash tun. (Next time, gelatinize raw wheat in 4 qts water. Add 4 qts cold water to the tun afterward to bring temperature down to Ferulic Acid rest range. No FA rest on this one.)
11:07 - Mash in at 130 degrees.
11:19 - Adding water to bring up to 153 degrees.
11:28 - Mash at 153 degrees. Remove +/- 3 quarts of mash from tun and decoct.
12:05 - Adding mash to tun.
12:08 - Mash at 161 degrees.
12:45 - Sparge with 4.5 gallons of water. Wort exceeding clear. Sparge stuck about 1/2 way through. Had to score top of mash with spoon to get flow to return.
2:55 - Wort boiling.
4:20 - Cooling wort.
5:20 - Rack to open bucket. Pitch yeast and cover with open-air gizmo.
6/9/11
Skim billowing yeast off top of bucket twice.
6/10/11
Skim yeast off top of bucket once. Boil down remaining .35 gallon of wort until syrup. Add 1 gallon of water and bring back to boil. Chill and add to secondary fermenter. Rack beer on top.
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I used bottle cultured Kellerweis yeast. Two days of open fermentation at about 72 degrees. Today I'm reducing a half gallon of the original wort to syrup and adding it to a closed secondary. I would have left the beer in open primary longer than 2 days, but I have to go offshore tomorrow and don't think it'd be wise to leave the beer in an open fermenter for two more weeks. Besides, the Kellerweis yeast is a BEAST, and the beer appears to be nearing FG already. In 2 days' time, I skimmed the beer three times and pulled at least a gallon and a half of thick, foamy yeast slurry off the top of the beer. Insane!
Now, hopefully the beer will taste good! When I get home from work, I'll be kegging it up and drinking it while still very fresh. Wish me luck!