Hot Summer HefeweizenSingle infusion mash at 152°F. If you want to get fancy you can do a rest at 111° to optimize ferulic acid production and/or a beta-glucanase rest at 122° to make lautering easier. If you really want to go crazy, do a decoction mash. Otherwise, a single infusion works fine.
Batch Size (Gal): 5.00
Total Grain (Lbs): 10.00
Anticipated OG: 1.053
Anticipated SRM: 4.3
Anticipated IBU: 15.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 65 Minutes
4.50 lbs. Pale Malt
5.50 lbs. Wheat Malt
0.80 oz. Hallertauer (Whole, 4.25% AA) 60 min
White Labs WLP300 Hefeweizen Ale
Ferment in the low-mid '60s...higher will give you more banana esters. And use a blow-off tube, WLP300 is notorious for blowing the lids off fermenters! Unless you like mopping the floor and ceiling.
Cheers!
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4 comments:
What qualities are you trying to bring out in your hefe with that recipe?
Traditionally, hefeweizens are at least 50% wheat/50% pale malt; I've found that roughly 55/45 or 60/40 works well too. Lower fermentation tends to "control" some of the banana-ester production. The yeast of course will impart its own flavor profile.
I kind of like the over-the-top banana esters of a lot of American hefeweizens.
I know Troegs ferments their Dreamweaver in the mid 70s and you can smell bubble gum six feet away from a glass of that stuff.
But I like the more restrained hefes too.
I do like the variety of flavors imparted by just 5-10 degrees of fermentation temperature too. But not enough to have 5 gallons of it on tap. ;-)
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