full list
narrow list
prev next
PDF version 
#83:  New Shed Hefeweizen (Bavarian Hefeweizen)
  • Named for the shed I built last summer.
Chris Swingley 
30-May-2009

Recipe (for 5 gallons final volume)
4 pounds (33%) Gambrinus Organic Pale Malt
2 pounds (16%) Briess 6-Row Malt
5 pounds (41%) Brewcraft Red Wheat Malt
1 pound (8%) Great Western White Wheat Malt

2.0 ounces   U.S. Tettnanger whole hops, 2.7% AA (60 minutes)
2.0 ounces   U.S. Tettnanger whole hops, 2.7% AA (15 minutes)

  • White Labs WLP380 Hefeweizen IV Yeast, pitched at 66°F
  • Starter: 2 quart starter (vial -> 2 quarts), stir plate, cooling, decanting.
  • Aeration: Drill aerator for two minutes after pitching

Water
  • Fairbanks city water
  • 38.25 quarts  water treated with:
    •  1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
  • 18 quarts mash water treated with:
    • 3.6 ml 88% Lactic Acid.

Mash
  • 18 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 150°F (Held 120 minutes), Mash temperature range 152 -- 148 F

Sparge
  • 7.5 quarts water @ 210°F, drain
  • 12.75 quarts water @ 168°F, drain

Boil
  • Boiled 8.5 gallons for 120 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: bucket, 14 days, 68°F, Temperature peaked at 72 F during active fermentation.
  • Secondary: keg, 7 days, 66°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 2 weeks
  • Ready to drink on 27-June-2009

Properties
Starting Gravity: 1.051 Final Gravity: 1.012
Original Extract: 12.6°plato Apparent Extract: 3.07°plato
Real Extract: 4.87°plato
Alcohol: 5.1% by volume (4.0% by weight)
Apparent Attenuation: 75.7% Mash Efficiency: 67%
Bitterness: 20 IBU Color: 5 SRM
BU:SG: 0.39 BV: 0.84

Other Brewing pages:

List of recipes Equipment Books Brewery Research