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Hefeweissen

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 18, 2024

Specifics
Style: Weizen/Weissbier
Brewer: Dustin Zastera
Brew Date: May 25, 2010
Yield: 5.3 gallons
Color (SRM/EBC): 6.3/12.4
Bitterness (Calc): 18.2 IBU (Daniels)
Conditioning: Keg
Batch No: 70
Target OG: 1.051
BJCP Style Info: Weizen/Weissbier
O.G.: 1.044 - 1.052
F.G.: 1.010 - 1.014
ABV: 4.3 - 5.6%
Bitterness: 08 - 15 IBUs
Color: 2 - 8 SRM
Info: A pale, spicy, fruity, refreshing wheat-based ale.

Commercial Examples: Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier.
General Information
Method: All Grain

Hefeweissen based on the recipe from Northern Brewer
Malts and Grains
5.50 pounds Weyermann Pale Wheat Malt 55% of grist
4.00 pounds Rahr Pilsen Malt 40% of grist
0.50 pounds Weyermann CaraMunich Malt II 5% of grist
10.00 pounds Total Grain Weight 100% of grist
Hops
0.30 ounces Chinook (Homegrown) 18% Leaf @ 60 minutes 5.4 AAUs
0.30 ounces Total Hop Weight 5.4 AAUs
Boil
Total Boil Time: 60 minutes
Yeast
Name: German Wheat
Manufacturer: Wyeast
Product ID: 3333
Type: Wheat
Flocculation: High
Attenuation: 73%
Temperature Range: 63–75°F
Amount: 125 ml
Procedure

Add 12.5 quarts at 175F to the mash tun and allow to cool to 166F.  Once the tun has preheated, add grains and stir until the mash temp of 153F is reached.  Rest for 1 hour.  After an hour, draw off 5 quarts of the homogenized mash and boil it.  Once it has reached a boil (or shortly after), add it back to the main mash and rest for an additional 20 minutes.

At the end of the mash, add an additional 2.5 gallons of water at 170F.  Wait 5 minutes and drain (first sparge).  Once complete, add 2.75 gallons of water at 170F.  Allow to rest for 5 minutes and drain (second sparge).

If the desired amount of sweet wort is recovered before the runoff is done, reserve the remaining sweet wort for future starters.  Freeze or can to preserve.

Special Procedures

The original recipe called for 0.25 pounds of Caramunich II, but I unfortunately had a bit of a heavy hand when it was added.
Hefeweissen
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 3.3  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.6  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.3  
Post-Boil Amount: 5.3  
Boil Time: 60  
Original Gravity: 1.051 / 12.6° P  
     
     
     
     
Brew Day Notes
 

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