German Wheat Beer All Grain Recipe
- 6 lbs malted wheat
- 6 LBS 2 lbs row pilsner malt
- .5 LB caramel 10
- .5Lb carapils
- Rice Hulls
- 2ozs Hallertau Hersbruker hops
- Wyeast 3068 Weizen yeast
STEPS
- Mash in at 158 degrees with 3.5 gallons of water (put rice hulls in bottom mash tun)
- Maintain protein rest for 60 minutes
- Sparge with 5.5 gallons at 170 degrees F.
- Collect 7 gallons of wort – add water to reach 6.5 gallons for boil
- Boil for 90 minutes
- Add hops at 60 minutes
- Add Irish Moss at 15 minutes
- Chill Wort to 65-70 degrees
- Take initial gravity reading from sample
- Pitch yeast smack pack
- Transfer to carboy
- Ferment for 1 week
- Transfer to secondary after for 2 weeks
- Bottle condition at 65 degrees for 3 weeks