[This recipe is featured in the January/February 2018 issue of Zymurgy magazine.]
Recipe by Chris Colby.
A straightforward, single-infusion-mash wheat beer made from 50 percent wheat malt. The procedures aren’t traditional, but nobody will know that unless you tell them.
Holier than Meow Hefeweizen | Weizen/Weissbier
- 4.5 lb. (2 kg) Pilsner malt
- 4.5 lb. (2 kg) red wheat malt
- 1.2 oz. (34 g) Hallertau, 4% a.a. @ 60 min
- Wyeast 3068 Weihenstephan Weizen or White Labs WLP300 Hefeweizen Ale yeast (1.3 qt. or 1.2 L starter)
- ADDITIONAL ITEMS
- 9.5 oz. (270 g) corn sugar for priming
- Original Gravity: 1.048
- Final Gravity: 1.010
- ABV: 4.9%
- IBU: 18
- SRM: 3.5
Make your yeast starter 2–3 days ahead of time. Heat 3 gallons (11 L) of water to the proper strike temperature to mash in at 149° F (65° C). If your malt and equipment is at room temperature, the strike water temperature should be around 160° F (71° C). Mash at 149° F (65° C) for 60–75 minutes. Mash out at 168° F (76° C) and recirculate.
Collect 5.9 gallons (22 L) of wort. You’ll need about 3.5 gallons (13 L) of sparge water for this. The sparge water should be heated enough that the grain bed remains around 168° F (76° C). Boil the wort for 60–75 minutes. (You may need to add boiling water to keep the volume from dipping below 5 gallons/19 L.) Add hops with 60 minutes left in the boil. Chill wort to 54° F (12° C). Aerate and pitch yeast from yeast starter. Let ferment, allowing the temperature to rise to 64° F (18° C). After fermentation stops, allow the beer to sit for 3–7 days. Then, add bottling sugar to prime for 4 volumes of CO2 and bottle in heavy bottles.