Anonymous: Bavarian Hefe - working
Weizen/Weissbier - Extract
• Makes 5 Gallons @ 77% Efficiency
|1.044 - 1.052||1.010 - 1.014||8 - 15||2 - 8||4.30 - 5.60|
Designed to be a light-bodied, creamy, fruity Hefe: heavy-handed on the wheat ratio at 60% Boil LME and Hops for 60:00. Add both DMEs with 15:00 remaining. Because of the late extract addition, Hops are cut down a bit to keep IBU at the lower end of the style. Also, recommend fermenting 72-75F (warm end) to increase ester production (fruity/ banana aromas and flavors) without having to under-pitch and stress the yeast. Head should be thick, like most Hefes, from abundant proteins.
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