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Hefeweizen
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Lou's Brews Hefeweizen

BJCP Style and Style Guidelines
17-A Wheat Beer, Bavarian Weizen

Min OG: 1.040 Max OG: 1.056   
Min IBU: 10 Max IBU: 20   
Min Clr: 2 Max Clr: 9  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 19.00      
Anticipated OG: 1.054 Plato: 13.28
Anticipated SRM: 3.5        
Anticipated IBU: 17.3      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 75  Minutes   


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
57.9 11.00 lbs.  Wheat Malt Germany 1.039 2
42.1 8.00 lbs.  Pale Malt(2-row) America 1.036 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Czech Saaz Whole 3.50 12.3 75 min
1.00 oz.  Hallertau Northern Brewer Whole 8.50 5.0 15 min


Yeast
White Labs WLP320 American Hefeweizen Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 19.00   
Water Qts: 23.75 Before Additional Infusions
Water Gal: 5.94 Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 152 60 Min
Mash-out Rest: 170 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 7.46 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
Ferment at 62' to 67' Cold condition for at least five days after carbonation




Generated with ProMash Brewing Software

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Last updated April 27, 2003.
Send suggestions or comments to lou@lousbrews.info.