Hefeweizen

This is a german-style wheat beer. I've used dry WB-06 wheat yeast, but I'd recommend using a liquid wheat yeast if you can get hold of it. Or try cultivating a genuine wheat yeast from a commercial bottle of hefeweizen.


Recipe: Hefeweizen
Brewer: Matt
Asst Brewer:
Style: Weizen/Weissbier
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
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Batch Size: 23.00 L    
Boil Size: 10.00 L
Estimated OG: 1.051 SG
Estimated Color: 9.8 EBC
Estimated IBU: 9.8 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
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Amount       Item                                      Type         % or IBU    
1.00 kg      Wheat Dry Extract (15.8 EBC)              Dry Extract  28.6 %      
0.50 kg      Light Dry Extract (15.8 EBC)              Dry Extract  14.3 %      
1.00 kg      Pilsner (2 Row) Ger (3.9 EBC)             Grain        28.6 %      
1.00 kg      Wheat Malt, Ger (3.9 EBC)                 Grain        28.6 %      
25.00 gm     Hallertauer, New Zealand [7.20%]  (60 min)Hops         9.8 IBU    
1 Pkgs       SafWheat (DCL Yeast #WB-06)               Yeast-Wheat              


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 2.00 kg
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Name               Description                         Step Temp     Step Time    
Mash In            Add 5.22 L of water at 74.4 C       67.8 C        60 min      


Notes:
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Partial mash German Weizen.
Used the stove top partial mash method with two pots and a grain bag.
Strike water 75C. Hit mash temp of 69C. This was down to 66C after 60mins.

Added wheat DME just before it hit boil.
Added hops at start of boil.
Added light DME with 40 mins to go.

Fermented in a water bath with a wet towel over it. Water bath temp between 17-20C. Fermentation started in under 12 hours.

Bottled after 15 days.