Bavarian Hefeweizen
Specifics
General Information
Method: Extract

One of the signature brews of Bavaria, Hefeweizen is a medium-bodied, effervescent ale practically exploding with yeast and wheat malt character – kind of like a liquid multigrain bread. Cloudy, malty, and spicy, with a smooth mouthfeel and dense, whipped-cream head. Serve in a tall glass “mit hefe”.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
2.00 pounds DME - Wheat 14.3% of grist
12.00 pounds LME - Wheat 85.7% of grist
14.00 pounds Total Extract Weight 100% of grist
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Weihenstephan Weizen
Manufacturer: Wyeast
Product ID: 3068
Type: Wheat
Flocculation: Low
Attenuation: 75%
Temperature Range: 64–75°F
Amount: 2000 ml
Equipment Profile

10 Gallon/38 Liter Kettle

Batch Size: 15.00 gallons Boil Volume: 14.00 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 5.00 pounds
Hop Utilization: 100% Mash Tun Volume: 15.00 gallons
Loss: 0.25 gallons Mash Tun Specific Heat: 0.12 Cal/gram per °C
Water Profile

Hygeia Springs, Big Bend, WI

Calicum: 87 ppm
Bicarbonate: 362 ppm
Sulfate: 16 ppm
Chloride: 106 ppm
Sodium: 56 ppm
Magnesium: 41 ppm
PH: 7.5%
Notes:

A spring which flows from a source 2,200 feet below the earth’s surface near Big Bend, WI.  Click Here For Google Map

Fermentation
Primary: 4 days @ 70° F
Secondary: 10 days @ 70° F
Age: 30 days @ 70° F
Tasting Reviews
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Bottle Label
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