El Hefe - Weissbier - 2013 National Homebrew Competition Winner

Ingredients

For 5.5 Gallons (20.82 L)

    3.65 lb (1.65 kg) German Pilsner malt
    5.6 lb (2.54 kg) German wheat malt
    0.8 oz (23 g) Hallertauer Mittelfruh pellets, 3.4% a.a. (60 min)
    Wyeast 3068 Weihenstephan Weizen ale yeast, 1 quart
 

Specifications

    Original Gravity: 1.052
    Final Gravity: 1.012
    ABV: 5.30%
    IBU: 8.3
    SRM: 3
 

Directions

    Start with RO water, add 2.2 g calcium chloride to mash, add 2.7 g calcium chloride to sparge. Use a double decoction mash schedule with the following rests. Acid rest: 113° F (45° C) for 15 minutes. Protein rest: 126° F (52° C) for 15 minutes. Mash at 146° F (63° C) for 20 minutes, then 158° F (70° C) for 20 minutes. Mash out at 167° F (75° C) for 10 minutes.
    Primary Fermentation for 9 days at 62° F (17° C).