Hefeweizen NHC 2005

Paul Kervran

Weizen/Weissbier

for 10 U.S. gallons (37.8 L)

Ingredients

10.0 lb (4.5 kg) Moravian Pilsner malt

11.0 lb (5 kg) wheat malt

0.5 oz (14 g) Perle pellet hops, 8.25% alpha acid, (60 min.)

0.5 oz (14 g) Tettnanger pellet hops, 4.5% alpha acid, (20 min.)

0.5 oz (14 g) Tettnanger pellet hops, 4.5% alpha acid, (5 min.)

White Labs WLP380 ale yeast (0.5 gallon)

Forced CO2 to carbonate (4 vol.)

Specs

Original Specific Gravity: 1.055

Final Specific Gravity: 1.012

Boiling Time: 60 minutes

Primary Fermentation: 6 days at 65° F (18° C) in glass

Directions

Mash grains at 150° F (66° C) for 60 minutes.

Judges’ Comments

“A nice hefeweizen—surprisingly the wheat character seems a bit strong for style. I’d cut back on the wheat just a touch. Try a touch of acid in the finish to dry out a bit.”

“Smooth, creamy, very nice banana aroma and flavors.”