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Don’t go crazy with the fermentation temperature here. Trust your yeast to do their job, and they’ll take care of you; abuse them, and you’re rolling the dice, flavor-wise. This may seem relatively cool (64°F/18°C), but it’s within the recommended range and limits risk.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.052
FG: 1.013
IBUs: 17
ABV: 5.3%
MALT/GRAIN BILL
5 lb (2.3 kg) wheat malt
5 lb (2.3 kg) Munich
8 oz (227 g) Briess Special Roast
8 oz (227 g) rice hulls
HOPS SCHEDULE
0.5 oz (14 g) Magnum at 30 minutes [17 IBUs]
YEAST
Wyeast 3068 Weihenstephan Weizen or White Labs WLP300 Hefeweizen Ale
DIRECTIONS
Mill the grains, mix with the rice hulls, and mash at 152°F (67°C) for 75 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 64°F (18°C), aerate the wort, and pitch the yeast. Ferment at 64°F (18°C) for 7 days, then allow to rise to room temperature until fermentation is complete and gravity has stabilized. Package and carbonate to about 2.5 volumes of CO2.