Description

This is a Community Recipe created by adamophatlicks-com

(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

Weyermann Bohemian Pilsner Malt (1250 grams)
Weyermann Munich Malt I (750 grams)
Weyermann Munich Malt II (250 grams)
Weyermann Wheat Malt Pale (Light) (2750 grams)
Hallertau Mittelfrüh 100g Whole Hops (1 packs)
Wyeast 3068 Weihenstephan Weizen. (1 packs)

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Method

Beer Style (main): German Ales
Beer Style (sub): South German-Style Hefeweizen
Batch Size: 23
Original Gravity: 1.050
Final Gravity: 1.010
ABV %: 5.3
IBU: 15

THE MASH
Temperature °C: 64
Length (mins): 60
Out temp °C: 72
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

Hallertauer Mittelfruh 25g @ 60
Hallertauer Mittelfruh 30g @ 10

Secondary additions and timing:

None

Yeast: Wyeast 3068
Fermentation temperature/steps: 18.5C @ 3 days, 2oC @ 7 days or until complete

Comments:

Ferulic acid rest then double decoction mash ideal if possible.