I brewed a simple all-grain Bavarian Hefeweizen. The recipe is a super-plain and simple base stolen from homebrewtalk.

Recipe

Malts

• German Wheat 7#
• German Pils 4#

Hops

• Hallertau Mittlefruh .75oz @ 60min
• Hallertau Mittelfruh .25oz @ 15min

Yeast

• WLP300 Hefeweizen

Brewday Notes

Outside temp 82F.

Mash in 1420.

Mash in with 4.4G of 161.2F water.

Mash temp at 1425 is 153.5F.

Mash end 145.1F at 1625.

Batch sparge with 3.78G water at 180F at 1635.

Sparge out at 1655.

First hop addition 1715.

Second hop addition at 1800.

Fermentation

This is the second beer I will have fermented in my crawlspace. Hopefully it works out, but we will find out around the 20th or so.

Fermometer has showed 66F for most of the week, temps seem stable.

Fermentation was completed in the crawlspace. The 2 batches that have fermented down there seem to have fermented very well with minimal off flavors. I will be continuing to do all of my non-lager fermentations down there it would appear.

Refractometer Readings

SG: 1.033

OG: 1.044

FG: 1.016

ABV: ~4.87%

Tasting Notes

8/20

Nice banana notes, a hint of clove, not overly hopped, a little under-fermented. Needs a few more days of fermenting. Gravity is 1.020

8/28

Final gravity of 1.016 was reached. Tastes of banana, clove, with slight yeasty/bready notes. Put into keg, and force carbonation at 20psi was started.

8/29

Washed the yeast to save for the next hefe I will be brewing.