Time to make something I’d never made before; a simple hefeweizen. After some looking around for recipes online, I settled on a simple recipe, which I modified in small ways.
- 5 lbs. White Wheat
- 5 lbs. Pilsner Malt
Hops were the 1 oz. German Tettnang pellets which were in for the entire boil, and the yeast was the Weihenstephan Wheat yeast, which is designed to give it the particular hefeweizen flavor.
Initial Brix 11.2, and after a week when most of the fermentation was over it was down to 7.0 for a 3.8% ABV thus far. Moving to the keg it was about 7.5 brix.