Weissbier Recipe - Stephan Weihen

Recipe Info

Recipe Image

Stephan Weihen

by on
All Grain
25 Liter(s)
29 Liter(s)
90 min
78%
Hefeweizen – Silver medal in the Norwegian national championship 2019

Fermentables

51% - Wheat Malt - DE
2.6
37
2
Mash
31% - Pilsner - DE
1.6
38
1
Mash
5% - Flaked Wheat - US
0.25
35
2
Mash
8% - Munich (DE)
0.4
37
10
Mash
2% - Victory Malt - US
0.1
34
28
Mash
3% - Acidulated Malt - DE
0.15
27
3
Mash

Hops

Magnum
9
Pellet
Boil
60 min(s)
12
11.1
Hallertauer Mittelfrüh
20
Pellet
Boil
5 min(s)
4.3
1.8

Yeast

White Labs Hefeweizen Ale WLP300
78%

Other Stuff

CaSO4
0.004
kg
Mash
CaCl2
0.006
kg
Mash
Yeast Nutrient
5
ml
Boil

Mash Steps

Acid Rest
Direct Heat
43
15 min
Maltose Rest
Direct Heat
65
60 min
Mash-Out
Direct Heat
78
10 min

Special Instructions

1.
Add 2 handfuls of rice hulls to mash
2.
Add oxygen before pitching!
3.
200 billion cells (1 pack in 1 liter starter)
4.
Ferment at 17 C for 5 days. Raise slowly towards 20 C for a total og 14 days.
5.
Prime with speise: 7 cl per 0,5 l bottle

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Stephan Weihen
Weissbier
  • 25.00 Gallons Liters Batch Size
  • 29.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.049 OG
  • 1.011 FG
  • 12.8 IBU (tinseth) Bitterness
  • 0.26 BG:GU
  • 4.4° SRM Color
  • 78% Efficiency
  • 4.9% ABV Alcohol
  • 162 per 12oz Calories
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