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#70:  Watershed Hefeweizen (Bavarian Hefeweizen)
  • Named for the shed that houses our above-ground water tank.
Chris Swingley 
20-Apr-2007 -- 21-Apr-2007

Recipe (for 5 gallons final volume)
6.0 pounds (50%) Castle Malt Pilsner
6.0 pounds (50%) Great Western White Wheat Malt

1.0 ounce   U.S. Hallertauer whole hops, 4.8% AA (60 minutes)
1.0 ounce   U.S. Hallertauer whole hops, 4.8% AA (15 minutes)

  • White Labs WLP380 Hefeweizen IV Yeast, pitched at 66°F
  • Starter: 2 quart starter (vial -> 2 quarts), stir plate, cooling, decanting.
  • Aeration: Drill aerator for two minutes after pitching

Water
  • Fairbanks city water
  • 38.25 quarts  water treated with:
    • 4 ml Potassium Metabisulfide solution (50ppm). Removes chlorine ion and chloramine, reduces oxidation
  • 18 quarts mash water treated with:
    • 3.6 ml 88% Lactic Acid.

Mash
  • 18 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 156°F (Held 60 minutes), Mash temperature range 158 -- 153 F

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

Boil
  • Boiled 8.0 gallons for 90 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: bucket, 10 days, 64°F, Temperature peaked at 70 F during active fermentation.
  • Secondary: keg, 7 days, 64°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 2 weeks
  • Ready to drink on 19-May-2007

Properties
Starting Gravity: 1.053 Final Gravity: 1.016
Original Extract: 13.1°plato Apparent Extract: 4.08°plato
Real Extract: 5.79°plato
Alcohol: 4.8% by volume (3.8% by weight)
Apparent Attenuation: 68.9% Mash Efficiency: 70%
Bitterness: 20 IBU Color: 5 SRM
BU:SG: 0.38 BV: 0.71

Tasting Notes

    Other Brewing pages:

    List of recipes Equipment Books Brewery Research