Description

This is a Community Recipe created by aran23

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Crisp German Pilsen Malt (750 grams)
Crisp Light Munich Malt (1000 grams)
Crisp Pale Wheat Malt (2750 grams)
Rice Hulls (250 grams)
Tettnang Pellet (15 grams)
Saaz Pellets (15 grams)
WLP300 Hefeweizen (1 packs)

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Method

Beer Style (main): German Ales
Beer Style (sub): South German-Style Hefeweizen
Batch Size: 21
Original Gravity: 1.049
Final Gravity: 1.012
ABV %: 4.9
IBU: 10

THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C: 77
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

Hops (30 g)
5 g  Saaz  Boil — 60 min

5 g Tettnang  Boil — 60 min

5 g Saaz Boil — 45 min

5 g Tettnang  Boil — 45 min

5 g Saaz  — 0 min hopstand

5 g Tettnang 0 min hopstand

Yeast

White Labs WLP300 Hefeweizen Ale

Fermentation temperature/steps: Primary — 19 °C — 3 days Secondary — 22 °C — 7 days