Bavarian Hefeweizen

PROCEDURE
A FEW DAYS BEFORE BREWING DAY

1. Remove the liquid Wyeast pack from the refrigerator,
   and “smack” as shown on the back of the yeast package.
   Leave it in a warm place (70–80° F) to incubate until the
   pack begins to inflate. Allow at least 3 hours for inflation;
   some packs may take up to several days to show inflation. Do not brew with inactive yeast — we can replace the
   yeast, but not a batch that fails to ferment properly. If
   you are using dry yeast, no action is needed.
   ON BREWING DAY
   
2. Collect and heat 2.5 gallons of water.
   
3. Bring to a boil and add 3 lbs Wheat malt syrup (about
   half the 6 lb container). Remove the kettle from the
   burner and stir in the Wheat malt syrup.
   
4. Return wort to boil. The mixture is now called “wort”,
   the brewer’s term for unfermented beer.
   
   • Add 1 oz German Tettnang hops, and boil for 60 minutes.
     
   • Add the remaining 3 lbs of Wheat Malt Syrup and 1 lb Wheat dry
     malt extract 15 minutes from the end of he boil.
     
5. Cool the wort. When the 60-minute boil is finished,
   cool the wort to approximately 100° F as rapidly as
   possible. Use a wort chiller, or put the kettle in an ice
   bath in your sink.
   
6. Sanitize fermenting equipment and yeast pack. While
   the wort cools, sanitize the fermenting equipment –
   fermenter, lid or stopper, fermentation lock, funnel, etc –
   along with the yeast pack and a pair of scissors.
   
7. Fill primary fermenter with 2 gallons of cold water,
   then pour in the cooled wort. Leave any thick sludge in
   the bottom of the kettle.
   
8. Add more cold water as needed to bring the
   volume to 5 gallons.
   
9. Aerate the wort. Seal the fermenter and rock back
   and forth to splash for a few minutes, or use an aeration
   system and diffusion stone.
   
10. Optional: if you have our Mad Brewer Upgrade or
    Gravity Testing kits, measure specific gravity of the wort
    with a hydrometer and record.
    BAVARIAN HEFEWEIZEN
    
11. Add yeast once the temperature of the wort is 78°F or
    lower (not warm to the touch). Use the sanitized scissors
    to cut off a corner of the yeast pack, and carefully pour
    the yeast into the primary fermenter.
    
12. Seal the fermenter. Add approximately 1 tablespoon of
    water to the sanitized fermentation lock. Insert the lock
    into rubber stopper or lid, and seal the fermenter.
    
13. Move the fermenter to a warm, dark, quiet spot until
    fermentation begins.
    BEYOND BREWING DAY, WEEKS 1–2
    
14. Active fermentation begins. Within approximately 48
    hours of Brewing Day, active fermentation will begin –
    there will be a cap of foam on the surface of the beer,
    the specific gravity as measured with a hydrometer will
    drop steadily, and you may see bubbles come through the
    fermentation lock. The optimum fermentation temperature for this beer is 64–75° F – move the fermenter to a
    warmer or cooler spot as needed.
    
15. Active fermentation ends. Approximately one week
    to two weeks after brewing day, active fermentation will
    end. When the cap of foam falls back into the new beer,
    bubbling in the fermentation lock slows down or stops,
    and the specific gravity as measured with a hydrometer
    is stable, proceed to the next step.
    BOTTLING DAY—ABOUT 2 WEEKS
    AFTER BREWING DAY
    
16. Sanitize siphoning and bottling equipment.
    
17. Mix a priming solution (a measured amount of sugar
    dissolved in water to carbonate the bottled beer) of 2/3
    cup priming sugar in 16 oz water. Bring the solution to a
    boil and pour into the bottling bucket.
    
18. Siphon beer into bottling bucket and mix with priming
    solution. Stir gently to mix—don’t splash.
    
19. Fill and cap bottles.
    1–2 WEEKS AFTER BOTTLING DAY
    
20. Condition bottles at room temperature for 1–2 weeks.
    After this point, the bottles can be stored cool or cold.
    
21. Serving. Pour into a clean glass, being careful to leave
    the layer of sediment at the bottom of the bottle. Cheers!
    
    
    
    
    Mash Infusion, Strike Water, and Rest Schedule Calculator
    Infusion mash calculator with rest steps. Use this calculator to find out your strike water temperature and volume, and if you are performing additional rests you can plan them out in advance.
    Initial Infusion:
    Units:
    
    Grain Weight:
    9.5
    (lb)
    Water Volume Entry:
    Strike Water Volume:
    11.88
    Quarts
    First Rest Temperature:
    122
    °F
    Grain Temperature:
    65
    °F
    Boiling Temperature:
    212
    °F * adjust for your altitude
    
    
    Volume of strike water:
    11.88 (Quarts)
    Temperature of strike water:
    131.1 °F
    
    Additional Rests / Infusions:
    Input additional target temperatures to find out how much boiling water to add to the mash tun.
    Step Target Temp °F Infusion Needed Quarts / Pound
    
22. 
    122.0
    11.88 Quarts @ 131.1 °F
    1.25
    
23. 
    149
    5.9 Quarts @ boiling
    1.87
    
24. 
    158
    3.3 Quarts @ boiling
    2.22
    
25.