American Hefeweizen clone
Laht Neppur Brewing Co., WA
(5 gallons/ 19, extract only)
OG = 1.054 FG = 1.009
IBU = 13 SRM = 5 ABV = 5.8%
6.6 lbs. (3 kg) wheat liquid malt extract
0.75 lb. (0.34 kg) light dried malt extract
3.85 AAU Cascade pellet hops (60 min.) (0.7 oz./20 g of 5.5% alpha acid)
½ tsp. yeast nutrient (15 mins)
White Labs WLP002 (English Ale) or Wyeast 1335 (British Ale II) yeast or Danstar Windsor yeast
0.75 cup (150 g) of corn sugar for priming (if bottling)
Step by Step
Add the liquid and dried malt extracts to 3 gallons (11 L) water and bring to a boil. Add the hops and yeast nutrient during the boil as per the schedule. Add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 70 ºF (21 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Condition for one week then bottle or keg. Allow the beer to carbonate and age for two weeks.
All-grain option: This is a single step infusion mash using a total of 6 lbs. (2.7 kg) 2-row pale malt and 4.75 lbs. (2.15 kg) wheat malt. Also add 0.5 lb. (0.23 kg) rice hulls to help prevent a stuck mash. Mix the crushed grains with 3.5 gallons (13 L) of 168 °F (76 °C) water to stabilize at 150 ºF (66 ºC) for 60 minutes. Sparge slowly with 175 ºF (79 ºC) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60 minute hop addition to 0.5 oz. (14 g) Cascade pellet hops to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grain recipe.
Written by Marc Martin
An American-styled hefeweizen, brewed by a brewery based in Waitsburg, Washington, just outside of Walla, Walla.