« on: September 27, 2016, 03:51:34 PM »
I make a hefe as good as anyone I have tasted, and I have tasted them fresh on tap in Vienna.
OG 1.048, 18 IBUs, 5 gallons
6 lbs. wheat malt
3 lbs. pils malt
1 lb. munich malt
All German malts. 4 lbs of German pale ale malt can be substituted for the pils and munich.
Double decoction mash
110°F for 15 min, pull decoction, raise decoction to 155°F for 15 min, bring to boil for 10 min, add back to mash tun to raise to 140°. Immediately pull another decoction, raise to decoction to 155°F for 15 min, bring to boil for 10 min, add back to mash tun to raise to 155°F. Rest for 30 min and sparge.
0.75 oz. Tettnanger 60 min
0.25 oz. Tettnanger 15 min (adjust according to your AAUs to get to 18 IBUs)
Boil 90 min. Pitch with WY3333 (this is very important, no starter needed if yeast is fresh).
Beer is best fermented in a week, chilled, force-carbed, and drank in a week.