Maltose Falcons
Home Brewing Society
brewing since 1974!

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Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

" Bavarian Hefeweizen "

by Mike Smith, San Jose, CA. 

For 10 gallons:

Grains: 10 lbs. Durst Wheat malt.  10 lbs. Durst Pils malt. 

Adjuncts: None

Hops: 4 oz. Czech Saaz, 3/3% A.A., boiled 60 min. 

Yeast: White Labs Hefeweizen yeast.

Water:  5 gallons preboiled tap water.  10 gallons deionized water.

Procedure: Mash grains at 122 F. for 30 min., 136 F. for 15 min.,
150 F. for 60 min., 154 F. for 30 min., mash-out at 169 F.  Total
boil time 60 min. with hop addition as listed above.  Ferment
two-stage at 70 F..  Bottle-conditioned.  O.G. 1.048, F.G. 1.008. 

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