Brew #17 - Hefeweizen


5/3/98      Hefeweizen   
   
   Category         :  Weizen/Weissbier         
   Method           :  Full Mash
   Starting Gravity :  1.056
   Ending Gravity   :  1.014
   Alcohol content  :  5.4%
   Recipe Makes     : 12.0 gallons
   Total Grain      : 24.00 lbs.
   Color (srm)      :  3.8
   Efficiency       :  75%
   Hop IBUs         : 19.6

Malts/Sugars:
 13.00	lb.	American 2-Row           
 10.00	lb.	American Wheat           
  1.00	lb.	Cara-Pils Dextrine       

Hops:
 3.00	oz.	P-saaz (Czech) 	 3.6%	60 min

Boil temperature of water: 212F
Grain Starting Temperature: 65F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water:  6.00 gallons of water at 144F
First Mash Temperature: 130F
Second Mash Temperature: 153F
Boiling Water to add:  2.84 gallons 

Notes:
Recipe calls for DWC Pils Malt - I used what I had - Briess 2-Row

Dough-in to 130F, then rest there for 30 minutes.

Raise temp to 153 F, then mash there for 60 minutes.

Sparge - collect ~12 gallons.  Save residual to compensate boil-off.

One hop addition @ 60 minutes - 3 oz. Saaz (3.6 AA)

Total boil time - 90 minutes.

No Irish moss used.

Yeast:  Used Wyeast 3068 - Weihenstephan Weizen yeast
Unique top-fermenting yeast which produces the unique and
spicy weizen character, rich with clove, vanilla and banana.
Best results are achieved when fermentations are held around 68 F.
Flocculation low; apparent attenuation 73-77%. (64-70o F)

Bavarian Weizenbier profile:
Light to medium body. Fruity/estery/phenolic. Low bitterness.
Low hop flavor and aroma OK. No diacetyl.
Distinctive clove/banana/vanilla aroma/flavor is evident. 
Recommend--Wyeast 3068, 3056, 3333, 3942.