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Apple Hefeweizen Partial
Color
Stats
OG1.049
FG1.010
IBU31
ABV5.00 %
SRM6
BJCP Style
17A. Wheat Beer, Bavarian Weizen
Description
Our first brew using steeped grains. Added slivers of grannysmith apple to bottle as sugar and flavor source. OG was higher than calculated and FG was lower than calculated. We chose to add more hops for higher bitterness since that is our personal preference. Whole hops from freshops.com
Submitted by helioselene on 10-Mar-2006

Recipe Details
Tasting Notes Excellent golden head from pouring and lasting lace on glass. Typical cloudiness of a hefeweizen and refreshing taste and aroma. Apple flavor is subtle and alcoholized fruit at the end of the pour is very tasty.
Awards
Boil Volume 1.50 gallons
Boil Time 60 minutes
Batch Size 6.25 gallons
Yeast White Labs Hefeweizen IV Ale Yeast WLP380 (75% app. attenuation)
Primary Fermentation Plastic Bucket, 4 days
Secondary Fermentation Glass Carboy, 4 days
Other Fermentation
Procedure Add 4 ounces unrefined cane sugar to 16 ounces water in a ventable container. Add 1 teaspoon sea salt and scrapings from B-complex supplement to container. Pitch yeast into starter at least 24 hours before brew day. Heat 1.5 gallons to 120. Add 2.5 pounds of crushed grains in coarse grain bag. Heat to 120F. Protein rest for 20 minutes. Heat to 150F. Steep for 30 minutes. Remove grain bag and squeeze to remove wort. Heat to 210F. Add hops in fine mesh bag according to schedule. Drain at end of boil time into primary fermenter. Rinse hops with at least 3 gallons of water and add to primary fermenter. Rinse grains with at least 64 ounces of water and add to primary fermenter. Add 3 teaspoons sea salt to primary fermenter and fill to 6.25 gallons. Set in ice water. Stir vigorously with whisk to aerate. Pitch yeast at 77 from container. OG 1.054. Racked to secondary 2/6. Racked to bottles 2/10 (Grolsch-type, 500 millilitre and 1 litre). 1/2 teaspoon unrefined cane sugar per 500 millilitre. 1/8 of a grannysmith apple slivered per 500 millilitre. FG 1.010, ABV 5.9%
  Style Comparison
  Low   High
OG 1.040 1.049 1.056
FG 1.010 1.010 1.014
IBU 10 31 20
SRM 2 6 9
ABV 4.3 5.00 5.6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
70.6 % 6.00 Wheat Dry Malt Extract Muntons 55% Wheat 33.1 2.7
11.8 % 1.00 German Wheat Durst, 2.7L 4.7 1.8
5.9 % 0.50 German Vienna Weyermann Pale, 1.5L 2.2 3.0
5.9 % 0.50 German Dark wheat Weyermann Dark, 7.5L 2.3 8.0
5.9 % 0.50 German Wheat Caramel Weyermann Caramel, 45.5L 2.3 55.0
  8.50     44.6  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 2.00 Crystal Freshops Whole/Plug 3.7 7.4 60 0.025 18.7
25.0 % 1.00 Perle Freshops Whole/Plug 8.0 8.0 20 0.009 7.2
25.0 % 1.00 Centennial Freshops Whole/Plug 10.7 10.7 7 0.005 4.8
  4.00               31.0