Weihenstephan Hefeveizen
Source: Mike
Recipe added: 02/17/00
Email: michael_pawlicki@hotmail.com
It's very hard to go wrong with this yeast and this recipe. This is an easy style to make, so just go with it and enjoy it!
Specifics
Recipe type: All Grain
Batch Size: 5 gal
Starting Gravity: 13.5
Finishing Gravity: 2.3
Time in Boil: 60 min
Primary Fermentation: 7 days
Additional Fermentation: 10 days in keg
Ingredients:
- 4 lbs white wheat
- 2 lbs Domestic 2 row
- 2 lbs Domestic 6 row
-
- 1 oz German Hallertauer 4% Boil
- 1 Oz German Hallertauer 4% 25 min LOB
-
- WLP300 (3068)
Procedure:
Mash for 45 min at 150 degrees.
This is a rather strong beer for the style, so you may want to back off on some grains.
Also make sure your yeast is fresh, as I have had bad results with yeast one month old or more!
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