WLP380 - White Labs Hefeweizen IV Ale Yeast or Wyeast 3333 - 3333 German Wheat Yeast
Target OG: 1.050 Estimated IBUs: 15 Mash Boil each thick decoction for 5 minutes to get some caramelization. Shoot for a Water/Grain ratio of 1 - 1.25. Protein Rest: Infusion mash @ 122ºF (20 minutes) Alpha Rest: Decoction to 150ºF (30 minutes) (~1/3 Mash Volume) Beta Rest: Decoction to 160ºF (30 minutes) (~1/5 Mash Volume) Mash-Out: Decoction to 168ºF (10 minutes) (~1/5 Mash Volume) Boil Boil wort for 60 minutes. Irish moss or Whirlfloc is optional depending if you want a thick haze or light haze in your beer. Fermentation Ferment at 68ºF until fermentation subsides (less than 1 bubble per minute through the airlock). Allow to condition in a secondary fermentor, bottles, or keg for 3 weeks to allow sulfer to finish out.