RECIPES
Frau Farbissina Hefeweizen
Grain Bill
| Grain | EBC | % |
|---|---|---|
| Wheat Malt | 3.5 | 55% |
| Pilsner Malt | 3.3 | 45% |
Hop Schedule
| Name | Weight | AA | Type | Time |
|---|---|---|---|---|
| Helga | 20g | 6.4% % | Boil | 60 Mins |
Mash Steps
| Step | Temp | Time |
|---|---|---|
| Sacc | 67° C | 60m Mins |
Yeast
| Name | Amount | Type |
|---|---|---|
| Wyeast 3068 (or WLP300) | 160b Cells | Liquid |
Notes:
I generally do a 90m boil, adding my hops @ 60. Not sure it’s needed though…one day I’ll try it with just a 60m boil.
Pitch and ferment at 17C after aerating your wort (I use a mash paddle in a drill for 60 seconds). Should ferment out in 3-4 days. I usually keg this after a week, and am drinking it a couple of days later.
I believe underpitching the yeast (to around 70-75% of what’s suggested as “optimal” for an ale, e.g. pitch 160b cells on 21 litres of 1.053 wort), and fermenting at 17C is critical to an authentic Weihenstephan type of flavour.
This beer should finish around 1.012, but don’t worry if it finishes a bit higher, I reckon a higher FG can work for this style. If you’re kegging & force carbing this, shoot for around a 1.050 OG. If bottling, go for around 1.047 to allow for the extra ABV you get from bottle conditioning.