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

  1. Mash in at 158 degrees with 3.5 gallons of water (put rice hulls in bottom mash tun)
  2. Maintain protein rest for 60 minutes
  3. Sparge with 5.5 gallons at 170 degrees F.
  4. Collect 7 gallons of wort – add water to reach 6.5 gallons for boil
  5. Boil for 90 minutes
  6. Add hops at 60 minutes
  7. Add Irish Moss at 15 minutes
  8. Chill Wort to 65-70 degrees
  9. Take initial gravity reading from sample
  10. Pitch yeast smack pack
  11. Transfer to carboy
  12. Ferment for 1 week
  13. Transfer to secondary after for 2 weeks
  14. Bottle condition at 65 degrees for 3 weeks