Hefeweizen

[warra48]

Haven't brewed for about 2½ months, so today is my first one since we returned from our Europe trip.

Batch Size (fermenter): 25.00 l
Estimated OG: 1.050 SG
Estimated Color: 9.2 EBC
Estimated IBU: 15.4 IBUs
Brewhouse Efficiency: 85.00 %
Boil Time: 90 Minutes
Mash 65ºC

1800.00 g Vienna Malt (Weyermann) (5.9 EBC) Grain 6 38.3 %
400.00 g Premium Pilsner (Weyermann) (3.3 EBC) Grain 7 8.5 %
100.00 g Carawheat (Weyermann) (98.5 EBC) Grain 8 2.1 %
2400.00 g Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 5 51.1 %
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 11 -
10.00 g Hallertauer, New Zealand [8.10 %] - Boil Hop 10 9.0 IBUs
10.00 g Hallertauer Tradition [5.70 %] - Boil 60 Hop 9 6.3 IBUs

Using up some bits and bobs to rationalise my stocks.

The last Hefeweizen I did used an Acid Rest, but I didn't like the result with too much Cloves for my taste. I therefore decided on a single infusion at 65ºC. The Vienna and Carawheat should give it enough body and maltiness to not bother with decoctions.
I plan to ferment at 20ºC.

[Oliver]

Looks nice Warra. Let us know how it goes.

I'm sure you won't have lost your brewing mojo after 2½ months!

Cheers,

Oliver