El Hefe - Weissbier - 2009 National Homebrew Competition Winner

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.