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#45:  Watershed Hefeweizen (Bavarian Hefeweizen)
  • Named for last summer's major construction project -- the shed for our new above-ground water tank.
Chris Swingley 
5-June-2005

Recipe (for 5 gallons final volume)
6.0 pounds (50%) Dingemans Pilsner Malt
5.0 pounds (42%) Great Western White Wheat Malt
1.0 pound (8%) Briess Red Wheat Malt

1.0 ounce   U.S. Hallertauer whole hops, 4.3% AA (60 minutes)
1.0 ounce   U.S. Hallertauer whole hops, 4.3% AA (15 minutes)

0.25 teaspoon   Irish Moss (15 minutes)

  • White Labs WLP380 Hefeweizen IV Yeast, pitched at 68°F
  • Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
  • Aeration: Drill aerator for two minutes after pitching

Water
  • Fairbanks city water
  • 38.25 quarts  water treated with:
    •  1 Campden tablet.
  • 18 quarts mash water treated with:
    • 3.6 ml 88% Lactic Acid.

Mash
  • 18 quarts water @ 162°F, grist ratio of 1.5 quarts:pound @ 151°F (Held 90 minutes)

Sparge
  • 7.5 quarts water @ 210°F, drain
  • 12.75 quarts water @ 168°F, drain

Boil
  • Boiled 8.0 gallons for 75 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: bucket, 8 days, 65°F, Temperature peaked at 72 F during active fermentation.
  • Secondary: glass, 12 days, 65°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 3 weeks
  • Ready to drink on 16-Jul-2005

Properties
Starting Gravity: 1.054 Final Gravity: 1.014
Original Extract: 13.3°plato Apparent Extract: 3.57°plato
Real Extract: 5.41°plato
Alcohol: 5.2% by volume (4.1% by weight)
Apparent Attenuation: 73.2% Mash Efficiency: 70%
Bitterness: 20 IBU Color: 5 SRM
BU:SG: 0.37 BV: 0.76

Tasting Notes
  • 27-Aug-2005 -- Excellent, as always. Fantastic banana and clove flavors, great head, very smooth and easy to drink. The yeast clears after a couple months, but it still tastes fantastic.

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