New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 15 - German Wheat and Rye Beer => Topic started by: jamie_savoie on May 16, 2012, 08:34:02 AM
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simple hefe for the upcoming summers days. After fermentation, I will split it in 2 and add fruit to one half. It will be either raspberry or strawberry, but I'm leaning more toward the raspberry.
Recipe: Hefeweizen
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35,0)
Recipe Specifications
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Boil Size: 6,89 gal
Post Boil Volume: 5,72 gal
Batch Size (fermenter): 5,00 gal
Bottling Volume: 5,00 gal
Estimated OG: 1,051 SG
Estimated Color: 3,5 SRM
Estimated IBU: 15,0 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 77,0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name
5 lbs 8,0 oz Wheat Malt, Ger (2,0 SRM)
4 lbs Pilsner (2 Row) Ger (2,0 SRM)
8,0 oz Rice Hulls
1,00 oz Tettnang [4,00 %] - Boil 60,0 min
1,0 pkg Weihenstephan Weizen (Wyeast Labs #3068) (from washed yeast)
Mash Schedule: Single Infusion
Total Grain Weight: 9 lbs 8,0 oz
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Name Description Step Temperat Step Time
Mash In Add 11,88 qt of water at 168,1 F 152,0 F 60 min
Mash Out Add 7,60 qt of water at 198,8 F 168,0 F 10 min
Sparge: Fly sparge with 3,91 gal water at 168,0 F
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Originally I wanted to rack 3 gal over 3# of raspberry but I accidently unfroze the wrong bags and ended up with 2# of strawberries and 1# of raspberry instead. I’m thinking adding blueberry juice to have a nice mixed berries flavour