First All grain hefeweizen

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Mattyde05

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Hi everyone so I will be brewing my first hefeweizen this weekend I’ve brought a recipe pack from the malt miller
Crisp Pale Wheat Malt (2000 grams)
Crisp Maris Otter (1800 grams)
Crisp Munich Malt (130 grams)
Hallertauer Hersbrucker Pellet (25 grams)
Mangrove Jacks Bavarian Wheat Yeast M20 (1 packs)
Batch Size:
19L
Original Gravity: 1050
Final Gravity: 1009
ABV %: 5.9
IBU:

THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

25g Hallertauer Hersbrucker – 60 min
Fermentation 14 days @ 21c
My questions are . 1. Are there any more mash steps I need to be Aware of ?

2 . Do I need to cold crash ?
3 . Any tips and hints to help me out .
thanks
 
It's a cloudy style of beer, so I wouldn't cold crash. As that's likely to reduce the desired cloudyness
 
Some tips:

Have your calcium around 50ppm, I'd just use calcium chloride if you need to add it

target a mash pH of 5.8-5.9 . This is higher than most beers, it helps it retain the cloudyness you want

That high pH also helps the ferulic acid rest if you want to do one, I always do one and a full step mash
45.5c for ferulic acid rest 30mins
64c 40mins beta rest
72c 30mins alpha rest

Then a mashout if you want one

It should ferment easily in a week. No cold crash
 
Ok brilliant that’s just the advice I was after thanks very much
 
I'm also doing my first hefe.

Recipe from James Morton - Brew

As above no cold crash as its hazy anyway.

This is mine after a week in the bottle.

Actually clearer than I expected

20200918_095751.jpg
 

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