This is a well-balanced example of a hefe-weizen. Watch the fermentation temperatures to achieve the much sought after “breadiness” and banana/clove aroma of a German hefe-weizen.
20 Litre Batch
Grainfather – All Grain
Est. ABV: 5.9%
Est. IBU’s: 10
Est. SG: 1.057
Est. FG: 1.012
MALTS FOR THE MASH:
2.6 kg Wheat
2.3 kg Pale
Add 15 litres of water to your Grainfather and insert inner basket, heat to 71°C. Add grain and stir well. Set temperature to 66°C, attach recirculation arm and recirculate for 60mins. Raise to 75°C and rest for 10 minutes. Raise basket and sparge with 13.5 litres of 75°C water to make a pre-boil volume of approximately 26 litres.
HOPS FOR THE BOIL (60 minute total):
20g Hallertau (4.5% AA) (60min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
Attach counter-flow chiller and chill wort. Aerate well and start fermentation as close as possible to 22°C, preferably with Wyeast Bavarian Wheat 3056, Safale WB-06, or Mangrove Jack’s M20 Bavarian Wheat yeast.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.