#4 Huckleberry Hefeweizen

  • Malts
  • Color (Lovibond)
  • Amount (lbs)
  • Great Western 6-row Domestic Malt
  • 1.8
  • 7
  • Adjuncts
  • Specs.
  • Amount (oz)
  • Flaked Wheat
  • flaked
  • 16
  • Raw Huckleberries
  • pressed
  • 32
  • Hops
  • Alpha %
  • Amount (oz)
  • Domestic Hallertauer Loose Raw Hops
  • 4.75
  • 4
  • Domesitc Simcoe Loose Raw Hops
  • 13.3
  • 2
  • Yeast
  • American Hefeweizen #WLP 320 (Pitchable Liquid)

Procedure

  • Bring 16 liters of water with 1/2 tsp. Gypsum to 145° F
  • Add crushed malted barley and hold at 135° F for 30 min.
  • Add 7.1 liters of boiling water with 1/2 tsp. Gypsum
  • Hold at 155° F for 45 min. then raise to 158° F for 15 min.
  • Sparge to 28 liters or until the brew pot is full, bring to a boil
  • Add Hallertauer (bittering) Hops and boil for 58 minutes
  • Add Simcoe (flavor/aroma) Hops and boil for 2 minutes
  • Cool to 70° F, pitch yeast, pour into primary fermenter (should have about 21 liters)
  • Once fermentation begins, keep fermenter at 55° F for 2 weeks
  • Rack into secondary fermenter with berries and keep for 2 weeks at 55° F (should have at least 19 liters)
  • Bottle or Keg (with appropriate priming sugar added) and condition for 1-2 weeks
  • Drink your Homebrew!

Leave a Reply

You must be logged in to post a comment.

Do NOT follow this link or you will be banned from the site!