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#31:  Watershed Hefeweizen (Bavarian Hefeweizen)
  • Named for this summer's major construction project -- the shed for our new above-ground water tank.
Chris Swingley 
29-May-2004

Recipe (for 5 gallons final volume)
6.5 pounds (54%) American Wheat Malt
5.5 pounds (46%) Dingemans Pilsner Malt
1.0 pound Rice Hulls

1.0 ounce   U.S. Hallertauer whole hops, 4.0% AA (60 minutes)
1.0 ounce   U.S. Hallertauer whole hops, 4.0% AA (15 minutes)

  • White Labs WLP380 Hefeweizen IV Yeast, pitched at 70°F
  • Starter: 3 quart starter, built up from tube (tube, 3 quarts), cooled, decanted, warmed
  • Aeration: Drill aerator for two minutes after pitching

Water
  • Fairbanks city water
  • 41.5 quarts  water treated with:
    •  1 Campden tablet.
  • 18 quarts mash water treated with:
    • 3.6 ml 88% Lactic Acid.
  • 23.5 quarts sparge water treated with:
    • 3.8 ml 88% Lactic Acid.

Mash
  • 18.0 quarts water @ 162°F, grist ratio of 1.5 quarts:pound @ 152°F (Held 90 minutes)

Sparge
  • 7.5 quarts water @ 210°F, drain
  • 16 quarts water @ 168°F, drain

Boil
  • Boiled 8.0 gallons for 75 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: bucket, 7 days, 65°F
  • Secondary: glass, 7 days, 65°F

Packaging
  • Kegged with 80 grams dextrose
  • Conditioned for 3 weeks
  • Ready to drink on 3-Jul-2004

Properties
Starting Gravity: 1.052 Final Gravity: 1.012
Original Extract: 12.9°plato Apparent Extract: 3.07°plato
Real Extract: 4.93°plato
Alcohol: 5.2% by volume (4.1% by weight)
Apparent Attenuation: 76.2% Mash Efficiency: 67%
Bitterness: 19 IBU Color: 5 SRM
BU:SG: 0.37 BV: 0.79

Tasting Notes
  • 25-Jun-04 (4 weeks) -- One week after priming it tastes excellent. Spicy clove flavor, light in color, very drinkable. Clove flavor emphasized over bananna flavors. Still may be a bit sweet from the priming sugar.
  • 6-Sep-04 (14 weeks) -- Great beer, cleared after about 8 weeks, but the clove and spice flavors still carry through. Excellent lighter beer and a great thirst quencher.

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