ALL-GRAIN
Batch size: 6 gallons (22.7 liters) boil/5 gallons (19 liters) knockout
Brewhouse efficiency: 75&
Attenuation: 80%
OG: 1.06
FG: 1.01
IBUs: 50
ABV: 6.5%
MALT/GRAIN BILL
5.5 lb (2.5 kg) White wheat malt
3.5 lb (1.6 kg) Pilsner malt
1.2 lb (544 g) Torrified wheat
0.4 lb (181 g) Weyermann CaraMunich III
HOPS & ADDITIONS SCHEDULE
2.5 oz (71 g) Tettnang at 60 minutes
0.5 oz (14 g) Citra at 10 minutes
0.5 oz (14 g) Citra at 5 minutes
0.5 lb (227 g) corn sugar at 5 minutes
1.25 oz (35 g) Citra at 0 minutes
1.25 oz (35 g) Citra at dry hop
YEAST
Traditional Hefeweizen yeast such as White Labs WLP300 Hefeweizen or Wyeast Weihenstephan Weizen 3068.
DIRECTIONS
Add 6 grams gypsum and 1 gram calcium carbonate to 4 gallons (15 liters) mash water.
Step mash
126°F (52°C) for 15 minutes
144°F (62°C) for 20 minutes
161°F (72°C) for 40 minutes
168°F (76°C) until mash out
If you do a single-infusion mash instead of a step mash, mash for 60 minutes at 155°F (68°C).
Boil for 60 minutes, following the schedule for hops and additions. Ferment at 72°F (22°C) until final gravity is reached, then dry hop with 1.25 oz (35 g) Citra. Cold crash for 7–10 days, then rack and bottle or keg to 2.6 volumes of CO2.
