In class we'll brew a dry malt extract hefeweizen recipe which consists of 4 lbs. of More Beer's Bavarian Wheat (DME 40C, 60% malted wheat and 40% malted barley) along with 1 lb. of cane sugar to help dry it out and a single addition of bittering hops for a 5 gallon batch. Then we'll bottle 5 gallons of the beer that I'm brewing today and each student will get to take home several bottles of the beer to condition at home and then after a couple weeks enjoy the fruits of their labors from class.
The recipe I'm brewing today is very straight forward and since one of my favorite styles of beer is the German hefe I brew it often with good results. The secret is pitching a large starter and fermenting in the low 60's.F. This time of year it's difficult for me to keep the temperature consistently low during the high krausen period of fermentation but with my wort chiller and post chiller set-up I'm able to begin with a pitching temperature of 60-62f. which gives me a good starting point while still allowing for a few degrees of temperature rise.
The following is what I'm brewing today:
Beginner Class Hefeweizen
9lbs. 2-row barley
9lbs. malted wheat
Mash in 5 gallons of h2o at 150f. for 60 min.
Sparge with 10 gallons of h2o at 170f. for 30 min.
Boil for 60 mins with:
1.5 oz. Gr. Hallertau 5.5% a.a. (1.5 x 5.5aa x 27% util. x .75)/ 11 gallons for 15 IBu's
Chill to 62f. and pitch Whitelabs WLP300 starter
Ferment in low 60'sf. for 7 days.
Wish me luck. This beer needs to be racked to a secondary by Sat. 9/22 in order to be ready to take to class on the 23rd.