Blond Bomber Hefeweizen

Source: Bart Fortune
Recipe added: 11/17/99
Email: ffortune@foxinternet.net

Sweet Cloudy Golden Wheat Bier with lots of banana and vanilla overtones. (very similiar to the Bighorn Hefeweizen made by The Ram (Grill and Sports Bar) brewery) If you like a more subdued german weizen bier use the 3056 yeast. abv 5.0% ibu's 15

Specifics

Recipe type: All Grain
Batch Size: 4 gallons
Starting Gravity: 1.050
Finishing Gravity: 1.011
Time in Boil: 90 minutes
Primary Fermentation: 5 days glass carboy @70 degrees
Secondary Fermentation: 5 days glass carboy @70 degrees

Ingredients:

4.0 lbs. German Wheat (1.5)
3.0 lbs. Belgian Pale (3.0)
1/2 lbs. Vienna Malt (3.0)
1/2 lbs. Unmalted Wheat (1.0)
1/4 lbs. CaraPils Malt (1.5)
1.0 oz. Tettnang Leaf (6.2%aa)
Wyeast 3068 (or 3056)

Procedure:

Step mash Ratio of 1.5 qt/per pound of grain 95 degrees @ 30 minutes 115 degrees @ 45 minutes 135 degrees @ 30 minutes 152 degrees @ 20 minutes Boil for 90 minutes add 1/2 oz Tettnang @ 90 1/4 oz Tettnang @ 30 1/4 oz Tettnang @ 5 Carbonate with 36 ozs. of gyle (or preferred method)

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