HefeWeizen Ale
by Bradrick J. Pretzer
Brewed 06 October 2004
Grain Bill
- 7 lb Malted Wheat
- 2.75 lb German Pilsner Malt
- 1 lb Rice Hulls
- 4 oz Belgian Aromatic Malt
Water Treatment
- Gypsum - ?
- 0.3 g /gal Calcium Chloride flakes
- about 1.8 g Citric Acid
- pH = 5.5 before dough-in
Mash Schedule
- Single infustion mash at 150°F for 60 minutes
- Sparged for 45 minutes
- Collected 6.5 gal
Hop Bill
- 1 oz Hallertau whole leaf - 90 minutes
- ¼ oz Spalt whole leaf 15 minutes
- ¼ oz Perle whole leaf 15 minutes
Yeast
- Wyeast 3068 Weihenstephan Weizen
Results Summary
- Volume collected after boil - 5.5 gallons
- O.G. 1.043
- F.G.
- Days in primary fermenter -
- Days in secondary fermenter -
Notes
- Oxygenated wort for 30 sec