El Hefe - Weissbier - 2009 National Homebrew Competition Winner

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Ingredients

For 5.5 Gallons (20.8 L)

    6.0 lb (2.72 kg) Durst wheat malt
    4.0 lb (1.81 kg) Durst pilsner malt
    0.67 oz (19 g) Sterling whole hops, 6.2% a.a. (60 min)
    Wyeast 3068 Weihenstephan Weizen ale yeast
 

Specifications

    Original Gravity: 1.05
    Final Gravity: 1.014
    ABV: 4.73%
 

Directions

    Using RO water, add 1 tsp CaCl2 to the mash. Dough-in at 111° F (44° C) and hold for 15 minutes. Ramp up to 131° F (55° C), and rest 10 minutes. Pull thick decoction and slowly heat to 158° F (70° C), and rest 20 minutes. Boil 10 minutes, stirring constantly. Meanwhile, ramp main mash up to 149° F (65° C) and hold. Recombine, and equalize at 158° F (70° C). Rest for 10 minutes. Mash out at 170° F (77° C). Sparge, collecting 7 gallons (26.5 L). Chill to 58° F (14° C) before oxygenation and pitching.
    Primary fermentation at 65° F (18° C).
    Forced CO2 to carbonate.

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