Ok, this is what could be called an imperial hefe I suppose, it comes in rather strong for a hefe at any rate and is the recipe I brew for my Halloween party every year, its the first keg to go typically.



15-A German Wheat and Rye Beer, Weizen/Weissbier

Min OG: 1.044 Max OG: 1.052
Min IBU: 8 Max IBU: 15
Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
46.2 6.00 lbs. Wheat Malt America 1.038 2
38.5 5.00 lbs. Pilsener Germany 1.038 2
15.4 2.00 lbs. Pale Malt(6-row) America 1.035 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertau Hersbrucker Pellet 4.75 21.0 60 min.
1.00 oz. Czech Saaz Pellet 3.50 0.0 0 min.


Yeast
-----

WYeast 3068 Weihenstephan Weizen


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 13.00
Water Qts: 16.90 - Before Additional Infusions
Water Gal: 4.22 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 153 Time: 90
Mash-out Rest Temp : 212 Time: 10
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 5.26 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

With my usual efficiency of 87% this recipe as written comes in at 1.085 and ferments to 1.010-1.012

I ferment this one at 65 to 68 degrees for two weeks, and then cold crash it prior to kegging, I carb to 2.4 volumes and drink the heck out of it. I love the Saaz at the end for the nice spice it gives the beer without bittering.

I am likely going to tweak this a little by subbing a pound of pilsner for a pound of dark Munich to add color and maltiness.