Attenuation
82.3% apparent
67.3% real
Fermentables
Info
Typical top fermented aroma; for wheat beers.
German Pilsen Malt (2-Row)
4.00 lbs|40%
Info
Light color, malty flavor. For pilsners, lagers.
German CaraHell (Light Crystal) Malt
0.50 lbs|5%
Info
For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest.
Hops
0.75 oz
Hallertauer Mittlefruh 4.2%
60 min Boil
0.50 oz
Saaz 2.9%
15 min Boil
0.50 oz
Saaz 2.9%
3 min Boil
Yeasts
1 pkg
HefeweizenWLP320
White Labs
Mash Profile Step
Mash Steps
Step 1
Infusion 130 min
135°F
Step 2
Infusion 245 min
155°F
Step 3
Sparge 13.0 min
170°F
Step 4
Sparge 21.0 min
170°F
Fermentation and Aging
General Info
Formulated to be a true German wheat with at least 50% wheat malt, although it doesn’t conform to the purity law due to the honey. I won’t tell if you won’t.
Note: if you are using a 6.5 gallon carboy or smaller, use a blowoff tube instead of an airlock. WLP300 may produce a lot kareusen that will clog up your airlock.
Brewed for the chicks to drink during the annual July birthdays party for Paula and Tedd.
Procedure
Step infusion mash
- Add 2.5 gallons of water and mash at 135 degrees for 30 minutes
- Add 1.5 gallons of near-boiling water to raise the temperature to 155 degrees; mash another 45 minutes
- Sparge with 4.00 gallons of water at 170 degrees
- Collect 5.75 to 6 gallons of wort
- Total boil time: 90 minutes
- Add hops according to schedule
- Cool wort to 70-75 degrees
- Pitch yeast
