This recipe for a Pale Ale originally intended 25 l of original wort with 13 °P, but a mistake in the grain bill (or the efficiency calculation respectively) rather leads to wort slightly above 15 °P. Nonetheless, the resulting ale is quite good and strong. Additional dry hopping could enhance the fruit/citrus flavor - feel free to experiment. Here's my current version of the recipe:
4.5 kg Pilsner malt
1.3 kg Munich malt
0.3 kg CaraHell malt
Mashing starts with 17 l of water at a temperature of 59 °C. Rest at 57 °C for 10 minutes. Raise temperature to 63 °C and rest for 35 minutes. Raise temperature to 72 °C and rest for 20 minutes or until conversion is complete. Raise temperature to 78 °C then lauter - you will need about 16-18 l of sparge water at 78 °C.
22 g Cascade (6.8 % alpha) before boiling or as first wort hopping
8g Citra (13.8 % alpha) for 70 minutes
26 g Cascade (6.8 % alpha) for 20 minutes
The total boiling time is 80 minutes. Add the first batch of Cascade before boiling, the rest according the cooking times in the hop bill. Ferment with a Danstar Nottingham at room temperature (20 °C) and carbonate to 5 g/l.
This recipe for a Hefeweizen originates from BerndH. The target volume is 23 l with 16.5 °P and 15 IBU. After fermentation the beer is dominated by a very fruity flavor which dwindles down a bit after 1 to 2 weeks in cold storage.
3.0 kg Pale Wheat malt
1.5 kg Vienna malt
1.0 kg Munich malt
1.0 kg Pilsner malt
Mashing starts with 16.5 l of water at a temperature of 59 °C. Add the ground malt and rest for 15 minutes at 57 °C. Raise temperature to 64 °C and rest for 40 minutes. After that rest for a 30 minutes at 72 °C. Finally, raise temperature to 78 °C and then lauter. Sparge with about 16.5 l of sparge water, also at a temperature of 78 °C.
10 g Amarillo (9.5 % alpha) for 70 minutes
8 g Amarillo (9.5 % alpha) for 5 minutes
8 g Amarillo (9.5 % alpha) in whirpool at 80 to 85 °C (this step is optional)
The total boiling time is 80 minutes. Remove trub using whirlpool or filter, cool down and pitch yeast (Wyeast #3638 "Bavarian Wheat"). Ferment at room temperature and carbonate to 6-7 g/l.
This recipe for a Hefeweizen is based on a recipe by Andreas Bogk. The beer is very good, well balanced and can be used as starting point for hop experiments like dry hopping. The target volume is 25 l at 12 °P.
2.5 kg Pale Wheat malt
2.0 kg Pilsner malt
0.5 kg CaraRed malt
Mashing starts with 18 l of water at a temperature of 45 °C. Add the ground malt and rest for 15 minutes. Raise temperature to 68 °C and rest for 60 minutes. Check completeness of conversion using iodine, wait longer if necessary. Raise temperature to 78 °C, then lauter. Sparge with about 18 l of water, also at a temperature of 78 °C.
12 g Amarillo (9.5 % alpha) for 45 minutes
8 g Cascade (7.8 % alpha) in whirpool at 80 to 85 °C (optional)
2 g/l Citra (13.8 % alpha) for dry hopping (optional, but highly recommended)
The total boiling time is 60 minutes. Add the Amarillo hops 15 minutes after start of rolling boil. Remove trub using whirlpool or filter, cool down and pitch yeast (Wyeast #3638 "Bavarian Wheat"). Ferment and carbonate to 6 g/l.