Harold-is-Weizen (German Hefeweizen)

Harold-is-Weizen

(5 gallons/19 L, all-grain)
OG = 1.049 (12 °P)  FG = 1.012 (3 °P)
IBU = 13  SRM = 3  ABV = 4.8%

Ingredients
4.85 lb. (2.2 kg) Great Western wheat malt (2 °L) (or similar)
4.85 lb. (2.2 kg) Durst Pilsner malt (2 °L) (or similar)
2.68 AAU Hallertau pellet hops (60 min.) (0.67 oz./19 g of 4% alpha acids)
Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) or Lallemand Munich Classic yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight). If you have the ability to do a step mash, start with a rest at 110 °F (43 °C) for 20 minutes and then raise to a temperature of 152 °F (67 °C) until conversion is complete. Otherwise, do a single infusion mash at 151 °F (66 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.038 (9.4 °P).

The total wort boil time is 90 minutes, which helps reduce the S-Methyl Methiomine (SMM) present in the lightly kilned pilsner malt and results in less Dimethyl sulfide (DMS) in the finished beer. Add the bittering hops with 60 minutes remaining in the boil. I skip using kettle finings in this beer, unless making a kristallweizen. Chill the wort rapidly to 62 °F (17 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. The proper pitch rate is 1.7 packages of fresh liquid yeast or 1 package of liquid yeast in a 1.3-liter starter.

Ferment at 62 °F (17 °C) until the beer attenuates fully. With healthy yeast, fermentation should be complete in a week, but do not rush it. The cooler than average ale fermentation temperature can extend the time it takes for complete attenuation. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 to 3 volumes.

Harold-is-Weizen

(5 gallons/19 L, extract only)
OG = 1.049 (12.1 °P)  FG = 1.013 (3.2 °P)
IBU = 13  SRM = 5  ABV = 4.8%

Ingredients
4.85 lb. (2.2 kg) wheat liquid malt extract (4 °L)
2.68 AAU Hallertau pellet hops (60 min.) (0.67 oz./19 g of 4% alpha acids)
Wyeast 3068 Weihenstephan Weizen or White Labs WLP300 Hefeweizen Ale or Lallemand Munich Classic yeast

Step by Step
I have used a number of wheat extracts with good results. The type my homebrew shop carries is a private label made for them. Feel free to use whatever your shop recommends. Always choose the freshest extract that fits the beer style. If you cannot get fresh liquid malt extract, it is better to use an appropriate amount of dried malt extract (DME) instead. My hops are in pellet form and come from Hop Union.

Mix enough water with the malt extract to make a pre-boil volume of 5.9 gallons (22.3 L) and a gravity of 1.042 (10.4 °P). Stir thoroughly to help dissolve the extract and bring to a boil.

The total wort boil time is 60 minutes. Add the bittering hops with 60 minutes remaining in the boil. I skip using kettle finings in this beer, unless making a kristallweizen. Chill the wort rapidly to 62 °F (17 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. The proper pitch rate is 1.7 packages of fresh liquid yeast or 1 package of liquid yeast in a 1.3-liter starter.

Ferment at 62 °F (17 °C) until the beer attenuates fully. With healthy yeast, fermentation should be complete in a week, but do not rush it. The cooler than average ale fermentation temperature can extend the time it takes for complete attenuation. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 to 3 volumes.