Hefeweizen 20 L
Grain bill
| Pale wheat malt | 2.70 kg 5.95 lb | 4 EBC 2.0 SRM |
| Pilsner malt | 1.80 kg 3.97 lb | 3.5 EBC 1.8 SRM |
Hops
| Hallertauer Tradition (5.2 % α) | 20 g 0.71 oz | 60 min |
Yeast
SafAle WB-06 (11.5 g), 1 sachet
Water
Mash water 16 L (about 4.2 gal) + sparge water 14.5 L (about 3.8 gal) = 30.5 L (about 8.1 gal)
Brewing steps
- Clean and sanitise everything that touches the wort after the boil.
- Measure out 30.5 L (about 8.1 gal) of water and treat it with the brewing-water calculator. Mash pH 5.4–5.5.
- Split the water: mash water 16 L (about 4.2 gal), sparge water 14.5 L (about 3.8 gal).
- Heat the mash water to 47 °C (117 °F) and mash in 2.70 kg (6 lb) pale wheat malt and 1.80 kg (4 lb) Pilsner malt (gives about 45 °C / 113 °F).
- Rests: 45 °C (113 °F) 10 min (brings the typical clove aroma), 63 °C (145 °F) 35 min, 72 °C (162 °F) 25 min. Iodine test at the end.
- Mash out: heat to 78 °C (172 °F) and hold for 10 min.
- Rest 10 min, lauter slowly (wheat is sticky, be patient) and sparge with 14.5 L (about 3.8 gal) water at 78 °C (172 °F).
- Boil the wort for 70 min. After 10 min add 20 g (0.71 oz) Hallertauer Tradition (60 min boil time).
- Chill to 18 °C (64 °F), measure original gravity (target 12.5 °P (SG 1.050)), run 20 L (about 5.3 gal) into the fermenter, aerate well and pitch the SafAle WB-06 (amount see yeast).
- Primary fermentation 7–10 days at 18–20 °C (64–68 °F). Warmer gives more banana, cooler more clove.
- Measure final gravity (target about 2.6 °P (SG 1.010)). Priming sugar per bottle from the carbonation calculator (target 7.0 g/l), use thick-walled bottles only.
- Bottle-condition 1–2 weeks at room temperature. Wheat beer is best young.
Notes
Lively, hazy wheat beer with banana and clove from the yeast. Little hops, high carbonation.