BrewBlog: Kaylas HefeWeisse
Specifics
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
0.50 pounds Rice Hulls  
Reference
Hops
0.67 ounces
Hallertauer
4.8000000% @ 60 minutes
Type: Aroma
Use: Boil
3.2 AAUs
0.25 ounces
Hallertauer
4.8000000% @ 30 minutes
Type: Aroma
Use: Boil
1.2 AAUs
0.92 ounces Total Hop Weight 4.4 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
White Labs Hefeweizen Ale — Liquid
Mash Profile

Triple Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Authentic German methodology.

Steps

# Name Type Time Temp. Description
1 Acid Rest Infusion 45 min. 95°F

Add water at 97° F / 36° C

2 Protein Rest Decoction 60 min. 122°F

Decoct 25% of mash, rest for at least 10 minutes, and boil

3 Saccharification Decoction 15 min. 148°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

4 Saccharification Decoction 15 min. 158°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

5 Mash Out Infusion 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Fermentation
Primary: 18 days @ 64° F
Secondary: 10 days @ 65° F
Tertiary: 7 days @ ° F
Age: 14 days @ 36° F
Tasting Reviews
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