Hefe-Weizen – Spanked Virgin Wheat

Here is the recipe for our hopped up Hefe-Weizen

Kettle volume: 140 litre – Final volume: 12o litre – OG 1053 – TG 1013 – ABV 5,16% – IBU 31,2

  • Pilsner malt 16,5 kg (57,9%)
  • Wheat malt 11,5 kg (40,4%)
  • Wheat extract 0,5 kg (1,8%) – Pre-culture with the yeast
  • Amarillo (alpha= 9,4%) – 60 min – 50 g
  • Hallertau Tradition (5,9%) – 60 min – 50 g
  • Perle (8,3%) – 15 min – 50 g
  • Amarillo (9,4%) – 15 min – 50 g
  • Simcoe (12,9%) – 15 min – 50 g
  • Amarillo (9,4%) – 0 min – 50 g
  • Simcoe (12,9%) – 0 min – 50 g
  • Nelson Sauvin (11,5%) – Secondary (fermenter) – 50 g
  • Pacific Gem (13,6%) – Secondary (fermenter) – 50 g

As yeast we will use Weihenstephan Wheat veteöljäst (Brewer’s Choice 3068 Activator)

Here are the steps we followed during the mash.

  • We heated the water to 39,2 degrees and added the malt. The temperature decreased to 38,4.
  • 0 mins – 38,4
  • 0 mins – 10 mins – Held temp at 38,4
  • 10 – 22,3 mins – Raised temp to 45
  • 22,3-30 mins – Held temp at 45
  • 30 – 33,4 mins – Raised temp to 50
  • 33,4 -50 – Held temp at 50

First decoction

  • 50-58 mins – Extracted 23 litres of thick mash (like poridge) to a separate pot for decoction.
  • 58-69 mins – Raised temp of decoction to 70 degrees.
  • 69-80 mins – Held temp of decoction at 70 degrees.
  • 80-102 mins – Raised temp of decoction to boiling, 100 degrees.
  • 102-117 mins – Held temp of decoction at 100 degrees.
  • Poured the decoction back into the big mash tun.

 

  • 120-130 mins – Held temp in big mashtun as it was.

Second decoction

  • Once again took 23 litres of thick mash and poured into the seperate pot.
  • 134-140 mins – Raised temp of decoction to 70 degrees
  • 140-150 mins – Held temp of decoction at 70 degrees
  • 150-170 mins – Raised temp of decoction to 100 degrees
  • 170-180 mins – Held temp of decoction at 100 degrees
  • Poured the second decoction back into the big mash tun.

 Everything in the mashtun

  • 180-190 mins – held temp at 71,2 degrees

After 190 mins we poured the mash into the cooking tun and started to boil. We boiled for 60 minutes and used the hop schedule written in the ingredients.

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  1. Pingback: Preparin’ for a spankin’ » Beer Drivel

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