Description
For Christmas 2022 Jonny and Brad decided to have a brew off, with Jonny using the S40 and Brad the G40 from Grainfather.
Both of them came up with their own recipe for a Hefeweizen due to it being such an awesome classic style that drinks really well.
Check out their videos over on You Tube of more about this beer
NOTE: due to the high volume of wheat we would recommend that you add rice or oat husks to your mash to help prevent a stuck sparge
Ingredients Included
Dingemans Pilsen Malt (2750 grams)
Weyermann Melanoidin Malt (50 grams)
Crisp Pale Wheat Malt (2750 grams)
Magnum Pellets (5 grams)
Mandarina Bavaria Pellets (35 grams)
Amarillo Pellets (35 grams)
Sweet Orange Peel 50g (1 packs)
Wyeast 3068 Weihenstephan Weizen. (1 packs)
Method
Beer Style (main): German Ales
Beer Style (sub): South German-Style Hefeweizen
Batch Size: 19L
Original Gravity: 1052
Final Gravity: 1012
ABV %: 5.25%
IBU: 15
THE MASH
Temperature °C: 43c for 20min
Length (mins): then 66c for 60 mins
Out temp °C: –
Out time (mins): –
THE BOIL
Boil time (mins): 60 mins
Additions and timing:
5g Magnum 60 mins
At flame out add:
35g Mandarina Bavaria
35g Amarillo
25g sweet orange peel
Secondary additions and timing:
–
Yeast: Wyeast 3068
Fermentation temperature/steps: Ferment at 18C, rise to 23C for diac rest a few points off FG
Comments:
For Christmas 2022 Jonny and Brad decided to have a brew off, with Jonny using the S40 and Brad the G40 from Grainfather.
Both of them came up with their own recipe for a Hefeweizen due to it being such an awesome classic style that drinks really well.
Check out their videos over on You Tube of more about this beer
Be sure you check out the Craft Beer Channel shop hosted by ourselves
Guy Britten (verified owner) –
Had a horrible brew day with this; the mash kept sticking so I kept pausing and working the grain with a paddle then the sparse wouldn’t drain through. I managed to salvage a limited amount of wort but have no optimism about the final brew.
Wasted Bank Holiday.
Robert Neale –
Hey Guy, some brew days can feel like that! The way we look at it is a learning experience. Things can go wrong or be difficult, knowing how to get round issues is the key. This recipe is 50% wheat and some brewing systems don’t like it. You can add rice or oat husks to the mash, this helps greatly. But, it is also important to keep up the sparge water temperature, This really does keep the grain bed fluid. Sparging at 75c is the key.