Whistle Punk Hefeweizen
5.25 Gallon Recipe
 
Includes All Grain Malt, Hops and Mangrove Jack M-20 Dry Yeast.
Notes from Matt Hanson - Owner and Brewer:
 
This is a traditional German Hefeweizen with a good balance of Clove and Banana. We like to start fermentation at 62 and let free rise to 70.
 
A mash pH of 5.2 is important for Hefeweizen. We like to adjust our mash using acidulated malts although lactic acid can be used. Our water profile is low in minerals but has semi high bicarbonate so we adjust our mash accordingly. Too high of pH and the beer can come off as flabby and less refreshing. The final goal should be a beer that is highly effervescent and can be consumed easily and quickly.