Description
BAVARIAN HEFEWEIZEN
| Est Batch Size: 10 L | Est Bitterness: 11 IBU | Est Color: 6 EBC |
| Type: All Grain Batch Size: 10.00 L Boil Size: 15.5 L |
Boil Time: 90 min End of Boil Vol: 12.5 L Final Bottling Vol: 9.00 L |
Fermentation: Ale, Two Stage
Efficiency: 75.00 % |
Prepare for Brewing
- Hydrate yeast with 260 ml warm water
- Clean and Prepare Brewing Equipment
- Total Water Needed: 20 L
Mash or Steep Grains
| Mash Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.10 kg | CHÂTEAU PILSEN 2RS (3.0 EBC) | Grain | 1 | 52.4 % | 0.72 L |
| 1.00 kg | CHÂTEAU WHEAT BLANC (4.5 EBC) | Grain | 2 | 47.6 % | 0.65 L |
| Mash Steps | |||
| Name | Description | Step Temperature | Step Time |
| Saccharification | Add 20 L of water at 73.1 C | 68.9 C | 60 min |
| Mash Out | Heat to 75.6 C over 7 min | 75.6 C | 10 min |
- Sparge Water Acid: None
- If steeping, remove grains, and prepare to boil wort
- Add water to achieve boil volume of 15.5 L
- Estimated pre-boil gravity is 9.6 Brix
| Boil Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 12.00 g | Tettnang (Tettnang Tettnager) [4.00 %] – Boil 60.0 min | Hop | 3 | 11.4 IBUs | – |
| 8.00 ml | Spindasol SB1 (Boil) | Fining | 4 | – | – |
- Estimated Post Boil Vol: 12.5 L and Est Post Boil Gravity: 12 Brix
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 10.00 L
Pitch Yeast and Measure Gravity and Volume
| Fermentation Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.0 pkg | AEB Arome + (AEB #Arome) | Yeast | 5 | – | – |
| 1.0 pkg | Hefeweizen Ale (Omega #OYL-021) | Yeast | 6 | – | – |
- Measure Actual Original Gravity _______ (Target: 12 Brix)
- Measure Actual Batch Volume _______ (Target: 10.00 L)
Fermentation
- Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
- Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)
Dry Hop and Bottle/Keg
| Dry Hop/Bottling Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 8.00 ml | Spindasol SB3 (Bottling) | Fining | 7 | – | – |
- Measure Final Gravity: _________ (Estimate: 3.5 Brix)
- Date Bottled/Kegged: ____________ – Carbonation: Bottle with 50 g Table Sugar
- Age beer for 30.00 days at 18.3 C
- Drink and enjoy!
rajan –
Good all round IPA. I will consider ordering this again.