Bozeman Brewing Company: Bozone Hefeweizen clone

Bozeman Brewing Company: Bozone Hefeweizen clone

(5 gallons/19 L, all-grain)
OG = 1.049   FG = 1.010
IBU = 21   SRM = 5   ABV = 5.1%

Ingredients

5.4 lbs. (2.45 kg) 2-row pale malt
5.4 lbs. (2.45 kg) wheat malt
0.5 lbs. (0.23 kg) acidulated malt
5.5 AAU Cascade leaf hops (60 min.) (1 oz./28 g at 5.5% alpha acids)
4.25 AAU Northern Brewer leaf hops (5 min.) (0.5 oz./14 g at 8.5% alpha acids)
1.87 AAU Saaz pellet hops (5 min.) (0.5 oz./14 g at 3.75% alpha acids)
Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale), or Safale US-05 yeast
3/4 cup (150 g) dextrose (if priming)

Step by Step

Mix the crushed grains with 3.4 gallons (12.8 L) of water at 161 °F (72 °C), stabilizing at 150 °F (65.5 °C) for 60 minutes until conversion is complete. Raise the temperature of the mash to 168 °F (76 °C) with approximately 2.2 gallons (8.3 L) of 200 °F (93 °C) water, and then collect 7 gallons (26.5 L) of wort to begin a 60-minute boil.

The specific gravity of the boil should be about 1.038. Add hops as indicated. There should be about 5.5 gallons (21 L) of wort remaining after the boil. Cool the wort to 75 °F (24 °C), areate and pitch yeast.

Allow wort to cool to 68 °F (20 °C) for fermenting. When fermentation is complete, wait about 3 more days for a diacetyl rest. Keg or bottle as usual.

Extract with grains option:
Reduce the 2-row pale malt and wheat malt in the all-grain recipe to 0.5 lb. (0.23 kg) each and add 3.3 lbs. (1.5 kg) Briess Bavarian wheat    liquid malt extract, 1.5 lbs. (0.68 kg) Briess Bavarian wheat dried malt extract, and 1 lb. (0.45 kg) Briess Pilsen light dried malt extract. Steep the crushed malted grain in 5.5 gallons (19 L) of 150–160°F (66–71 C°) water for 30 minutes, stirring the grain just prior to removing. Remove grains and bring to a boil, adding malt extracts off heat. Boil 60 minutes. Follow the remaining portion of the all-grain recipe.