Classic Hefeweizen

The 7 Bridges all grain kit for Organic Weissbier, using White Labs #300 Hefeweizen yeast, to maximize the banana and clove notes. Brew date 11/6/2010; started at 9 a.m.

HEFEWEIZEN

Ingredients for 5 U.S. gallons
Target Original Gravity: 1.046-1.050
Approximate Final Gravity: 1.008-1.014
Brewhouse Efficiency: 70%
Anticipated IBU: 22
Anticipated ABV: 4.8%
Wort Boil Time: 60 minutes

5.5 lbs Weyermann Organic Pale Wheat Malt
2 lbs Breiss Organic Pale 2-row Malt
2 lbs Weyermann Organic Pilsner Malt

0.5 oz. German Saphir Organic pellet hops, bittering-(12 IBU)-60'
1 oz. German Opal Organic whole hops, aroma-(10 IBU)-20'
0.5 oz. German Saphir Organic pellet hops, flavor-5'
Yeast: White Labs #300 Hefeweizen yeast; Ferment at 68F (20 C).

Directions and brewing notes: Step infusion mash: First mash 126F x 20 mins.
Added 1 gallon of 200F water to bring mash to 151F x 50 mins.

Sparging:
Hybrid sparge technique:

1. Vorlauf, and then add 1.5 gallons 170F water
2. Stir and rest 10 mins
3. Drain into boil pot
   
4. Repeat steps 1-3 above

Bring wort to boil: Add .5 oz German Saphir organic pellet hops, boil 40 mins. add 1 oz German Opal whole hops, boil 15 mins. Add .5 oz German Saphir organic pellet hops, boil 5 mins. OG; 1.040 (a little low) Rested in carboy in "fermentation room" (laundry room) until temp reached 74F. Pitched with yeast at 6 p.m. (yeast had been started 24 hours earlier). 11/7/10: Fermenting enthusiastically at 9 a.m.
...
11/21/10 Gravity (@ 62 degrees): 1.010--just about ready to put this in a keg!
11/28/10: Gravity remains at 1.010. I think we can safely keg this baby!