Weissbier Recipe - Coconut Curry Bavarian Hefeweizen

Recipe Info

Recipe Image

Coconut Curry Bavarian Hefeweizen

by on
All Grain
20 Liter(s)
25 Liter(s)
60 min
75%
All Grain Weissbier homebrew recipe. This homebrew recipe uses the following ingredients: Wheat Malt - DE, Munich Light - DE, Victory Malt - US, Honey, Hallertau Hops, Saaz Hops, Lalbrew Munich Classic Homebrew Yeast, Ginger, Cayenne pepper, Coriander, Ground Fenugreek, Cinnamon, Toasted Coconut Flakes, Curry Leaves.

Fermentables

55% - Wheat Malt - DE
2.2395
37
2
Mash
12% - Munich Light - DE
0.4666
37
6
Mash
11% - Victory Malt - US
0.4445
34
28
Mash
22% - Honey
0.896
42
2
Late

Hops

Hallertau
15.5555
Pellet
Boil
60 min(s)
4.5
8.7
Saaz
15.5555
Pellet
Boil
60 min(s)
2.8
5.4

Yeast

Lalbrew Munich Classic
78%

Other Stuff

Ginger
85.0008
g
Mash
Cayenne pepper
8
g
Boil
Coriander
8
g
Boil
Ground Fenugreek
8
g
Boil
Cinnamon
1
each
Boil
Toasted Coconut Flakes
0.946
l
Boil
Curry Leaves
17
g
Boil

Mash Steps

Mash with 6 row for 1.5hrs
Decoction
66
60 min

Special Instructions

1.
Add crushed malts and rice hulls to 5.4Litres 76C water.
2.
The mash will stabilize at 67–68 C Hold this temperature for 60minutes
3.
Sparge with about 9 liters of 77C water Add more water (do not oversparge) to brewpot if necessary to make an initial extract volume of about 9 liters
4.
Add all of the boiling hops and honey, bring to a full and vigorous boil, and boil for 60 minutes.
5.
For the last 30 minutes of the boil, add the cayenne, coriander, cinnamon, curry leaves and fenugreek, 19g of the grated ginger, and 213ml of the coconut.
6.
Add the remaining 213ml coconut and the Irish moss for the final 10 minutes.
7.
After a total wort boil of 60 minutes, turn off the heat, add the remaining ginger 19g
8.
and place the pot (with cover on) in a running cold-water bath for 45 minutes. Continue to chill in the immersion or use other methods to chill your wort.
9.
Then strain and sparge the wort into a sanitized fermenter. Bring the total volume to 9 litres with additional cold water if necessary. Aerate the wort very well.
10.
Pitch the yeast when temperature of wort is about 21C. Ferment at about 21 C for about 1 week to 10 days or until fermentation shows signs of calm and stopping.
11.
Rack from your primary to a secondary and “cellar” the beer at about 12.5 C for about 1 week.

Tasting Notes (0)

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Recipe Facts

Coconut Curry Bavarian Hefeweizen
Weissbier
  • 20.00 Gallons Liters Batch Size
  • 25.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.052 OG
  • 1.011 FG
  • 14.2 IBU (tinseth) Bitterness
  • 0.27 BG:GU
  • 6.8° SRM Color
  • 75% Efficiency
  • 5.2% ABV Alcohol
  • 172 per 12oz Calories
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