El Hefe - Weissbier - 2013 National Homebrew Competition Winner

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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).

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