Hefe Weizen

This hefe recipe always seems to be a winner. It uses a decoction mash.

Grain Bill

  • 6 pounds Pilsen malt
  • 6 pounds wheat malt
  • 1/2 pound 10L crystal malt
  • 1/2 pound dextrine malt

Hop Bill

  • 2 ounces Hallertau (3%) 60 minutes

Other

  • 1/2 teaspoon phosphorus acid to sparge
  • Irish moss 15 minutes left in boil
  • Wyeast 3068 Weihenstephan Weizen

Mash Schedule

  • 16 quarts water (1.2 quarts per pound)
  • Strike temp = 113 F
  • Mash Temp = 109 F
  • Raise to 122 F; hold protien rest 30 minutes
  • Remove 40% of thickest part of mash into second kettle
  • Raise second kettle to 158 F; hold saccharification for 15 minutes
  • Keep rest mash at 122 F
  • Bring second kettle to boil; boil 30 minutes
  • Recombine with rest mash; raise temp to 148 F & hold for 15 minutes
  • Raise temp to 158; hold for 45 minutes
  • Mash out at 170 F for 10 minutes

Brew Notes

  • Original Gravity = 1.048
  • Decoction mash
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