German Hefe Weiz
wheat beer, weizen, hefe-weizen, all-grain
Source: Rick Garvin (firstname.lastname@example.org),
HBD Issue #1168, 6/24/93
The recipe performed as expected for my set up with extraction of
29 SG points/lb for a decoction. I use a 48 qt cooler with the copper
slatted wort collector that we have all seen. I do not beleive that the
geometry of the picnic cooler mash-tun (wider than tall) gives as good
a grain bed, clarity, or extraction as I have gotten with the insulated
Zap-Ap style (taller than wide). But, the cooler is more workable for
14 gallon batches.
- 15 lbs Ireks Wheat Malt
- 10.5 lbs DeWolf-Cosyns Pils Malt
- 2 oz 4.6% German Hallertauer Pellets (assume 25% utilization) 60 min
- Weihenstephan Weizan Yeast (96? 69?)
- Preboil all water, chill, and siphon off of sediment.
- Mash in at 99F, hold for 15 minutes.
- Boost to 122F, hold for 15 minutes.
- Perform first decoction with thickest 40% of mash. Heat in 15 minutes
to 160F, hold 15 minutes. Heat in 15 minutes to boiling. Boil for 20 minutes.
Mix back into mash tun over 10 minutes.
- Hold at 147F for 20 minutes.
- Perform second decoction with 30% of mash. Heat in 15 minutes
to 160F, hold 15 minutes. Heat in 15 minutes to boiling. Boil for
10 minutes. Mix back into mash tun over 10 minutes.
- Sparge at 172F to collect 15 gallons.
- Boil two hours.
- After hot break occurs collect one gallon of speise (wort) for priming.
- Add hops for last 60 minutes.
- Pitch yeast at 58F. Allow temperature to rise to 65F over three days.
- Bottle with 1 4/5 qts speise per 5 gallons.
This process took about 10 hours from start to clean up excluding pre-boiling
the water. I am quite happy with this beer. It has a smoothnes that I have
not tasted with my other Hefe Weizen's that I attribute to the unhopped
speise. I found Eric Warner's book quite helpful and pretty much followed
his guidelines verbatim. I was surprised at the very easy sparge. I did stir
after one hour and recirc 1/2 gallon. The run-off was clear and I had no
stuck mash problems.