I’ve definitely been lacking on the potable side lately, and seeing those that almost drained the keg on the 4th July and Daily Beer Review’s Rob seemed to really like my most recent attempt, I thought I would post the recipe for posterity! Read Rob’s review here, and then follow his blog while you’re there!

This was a recipe where I kind of threw the BJCP style guide out the window and concentrate on what I enjoy about the style as well as how I could tweak it a little. I also really didn’t want to buy any extra hops or yeast – if you saw our current inventory you’d understand – hence the slight hodge-podge of hops below; it was whatever small leftovers we had in the freezer, with the exception of the Willamette which I actually planned on using. Brent had also just bought some Sorachi Ace on a whim, and I couldn’t wait to get it into a beer; I figured it would make a good match for the citrus. Actually turned out to be an amazing hop profile for a hefe!

I got terrible efficiency on this batch (about 70%), I think I got a bit lazy on mash stirring…oh well, it can happen when you are enjoying delicious craft beer while brewing. You win some, you lose some. I am hoping the BeerSmith software I recently started using is going to help me a bit on my previously sketchy calculations…

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Batch Size:     5.5 gallon

Boil Size:        7.0 gallon

OG:               1.048

FG:               1.005

ABV:              5.7

Colour:           3 SRM

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Grain:

5 lbs White Wheat Malt

4 lbs American Two Row

1 lbs Rye Malt

2 oz Torrified wheat

Mash:

Single infusion mash 14 quarts @ 158 degrees for 60 minutes

Batch sparge with 14 quarts @ 175 degrees

Boil:

1 oz        Willamette AA 3.7% [90 minutes]

0.5 oz      Glacier AA 5.7% [60 minutes]

0.75 oz    Riwaka (NZ) AA 5.5% [20 minutes]

0.5 oz      Spalt AA 5.8% [20 minutes]

0.5 oz      Amarillo AA 7.8% [10 minutes]

0.5 oz      Spalt AA 5.8% [10 minutes]

1 Whirlfloc tablet [10 minutes]

White Labs Australian Ale yeast (WLP009)

1.0 oz     Sorachi Ace AA 10.2% [dry hop 7 days]

14 days in Primary. 21 days in Secondary

Here is the kegerator with our UFO Hefeweizen tap all heady for the 2/3 keg of El Jefé! Yum!! Not to mention a GORGEOUS work of craftsmanship. Thanks hubby!