ALEiens Homebrew Club

Spreading the Joys of Home Brewing Throughout Philadelphia and the Universe!

Style: 15A German Weissbier
Size: 5 gal

Grain Bill/Adjuncts
-5.5lbs Pilsner Malt
-5.5lbs Wheat Malt
-1tbsp 5.2ph Stabilizer (Mash)
-1tsp Wyeast Nutrient (15 minutes left)

Water
-4.5 gal for the mash
-4.5gal for the sparge (batch)

Rest Temperatures
-111F for 10 mins
-122F for 10 mins
-152F for 60 mins
-168 mashout

-Decoct 1.4 gals (thick) & boil for 20 mins - do this to raise temp from saccharification to mashout

-Boil for 90 mins

Hops
1oz Halltertauer 4.2% (45 minutes into boil)

Yeast
-WLP300 Hefeweizen Ale
-Pitch the appropriate amount of yeast by making a starter or buying the appropriate amount of vials/packs
-Oxygenate or aerate your wort thoroughly

Fermentation
-Ferment at 62F for 7 days
-Keg or bottle ASAP, this beer is meant to be drank fresh
-carbonate to 2.5-2.75 vols CO2

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