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Hayley’s Hairy Hefe
By erway

Named after my good friend Hay
5 lbs Marris Otter
5 lbs German Wheat Malt
3/4 lb. Gambrinus Honey Malt
1 lb. Balrey Hulls
1 oz. Hersbrucker
1/2 oz. Spalt
1/4 oz Saaz
1qt. starter of Weihenstephan Wheat Yeast
Fairly straight foreward (if there is such a thing) triple decoction mash.
1: Rest at 124F for 15 min. with 15qts H2O.
2: Remove 5qts stiff mash and boil for 10 min. add back to mash bringing it to 143F. Rest for 30 min.
3: Remove 6 qts stiff mash and boil for 10 min. add back to mash bringing it to 157. Rest for 30 min.
4: Remove 6 qts stiff mash and boil for 10 min. add back to mash bringing it to 167. Rest for 15 min. stirring vigorously.
5: Run-off.
6: Batch Sparge with enough H2O to yield 7 gallons liquor.
**Total boil time is 90 min.
7: Boil for 30 min.
8: Add Hersbrucker, boil for 45 min.
9: Add Spalt and Saaz, boil for 15 min.
10: Cool as quickly as posssible to 78 and pour onto starter of yeast.
11: Ferment at 70 for 1 week.
12: Transfer to secondary and ferment at 65 for 3 weeks.
13: Bottle with 5 oz corn sugar.


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