Hazy Hefeweizen Recipe
Winger Bros. Brewing Company
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Ingredients
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Hazy Hefeweizen Ingredients
Method
Brewing Directions
- 1
Mashing
In a large pot, heat 5 liters of water to 66°C (150°F). Add the wheat and pale malt and maintain this temperature for 60 minutes.
- 2
Sparging
After mashing, sparge with additional water (around 75°C/170°F) to collect about 6 liters of wort.
- 3
Boiling
Bring the wort to a boil. Add Hallertau hops and boil for 60 minutes.
- 4
Cooling
Cool the wort rapidly using a wort chiller or an ice bath to around 20°C (68°F).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel, pitch the yeast, and ferment at around 18-22°C (64-72°F) for 1-2 weeks.
- 6
Bottling
Once fermentation is complete, dissolve priming sugar in a small amount of water and add it to the beer. Bottle and cap the beer.
- 7
Conditioning
Let the bottles condition in a dark place at room temperature for about 1-2 weeks before refrigerating.
- 8
Enjoy
Chill the Hazy Hefeweizen and enjoy a refreshing glass!
