Good Brewer Hefeweizen
The Good Brewer, Livermore, California
5 gallons/19 L, extract with grains; OG = 1.061 FG = 1.015; IBU = 16 SRM = 5+ ABV = 5.9%
6 lbs. (2.7 kg) Briess wheat dried malt extract
12 oz. (.34 g) wheat malt
4.0 oz. (113 g) crystal malt (10 °L)
4.0 oz. (113 g) CaraPils® malt
4.0 oz. (113 g) flaked wheat
3.0 AAU crystal hops (60 mins) (1.0 oz./28g of 3% alpha acids)
2.25 AAU crystal hops (20 mins) (0.75 oz./21 g of 3% alpha acids)
1 oz. (28 g) Czech Saaz pellets (0 mins)
2 tsp. Irish moss
1⁄2 C. maltodextrin
2 tsp. citric acid or fresh lemon or orange
Wyeast 3068 (Weihenstephan Weizen) yeast
0.75 cups corn sugar (for priming)
1.0 oz. (28 g) heading powder (optional for extra head retention)
Step by Step:
Place all grains in a grain bag in the boil kettle. Water should be at 150–155 °F (66–68 °C). Turn off heat and steep for 30 minutes. Remove grains from kettle and slowly add wheat drid malt extract (DME) to kettle while stirring. Once DME is dissolved, return kettle to heat and bring to a boil.
Make first hop addition at beginning of boil. Total boil time is 60 minutes. With 20 minutes left, add the second crystal hops, two tsp. Irish moss, 1⁄2 C. maltodextrin and 2 tsp citric acid or fresh lemon or orange.
Make final hop addition at the end of the boil and turn off the heat. Cool wort to 70–75 °F (21–24 °C), pitch yeast and aerate well. Consider using a blow off tube as this is a pretty aggressive fermenter.
Ferment one to two weeks and rack off into secondary for an additional week. At bottling time, use 2/3 cup corn sugar, and 1 oz. (28 g) of heading powder if you want some extra head retention. Condition for three weeks and enjoy!
Your grain bill is 7.5 lbs. (3.4 kg) wheat malt, 3.5 lbs. (1.6 kg) Pilsner two-row malt, 0.5 lbs. (0.23 kg) flaked wheat and 0.375 lbs. (0.17 kg) crystal malt (10 °L). Mash water volume is 3.5 gallons (13 L). Mash temperature: 145-150 °F (63-66 °C), mash for 60 minutes, ensure starch has been converted.
Sparge with hot water at 170 °F (77 °C) and collect 5.5 gallons (21 L) of wort. Boil for 60 minutes, adding hops at times indicated in ingredients. Cool wort, transfer to fermenter and pitch yeast.
Ferment for one to two weeks and rack to the secondary for a week. Bottle and prime with corn sugar.