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Hefeweizen Made with Red Shed

Hefeweizen Made with Red Shed

Sonja’s favorite beer style is a big bold barrel aged stout, but when she’s been bagging malt or busy in the sun her go to is a cool refreshing Hefeweizen. This light coloured, easy drinking beer still has interest thanks to a hefty dose of wheat and a yeast strain that brings flavours of banana and baking spice.


Vital Statistics:

ABV: 4.75% SRM: 4 IBU: 12 OG: 1.050 FG: 1.014 




19L Batch

10hL Batch

Brewhouse Efficiency: 75%

Brewhouse Efficiency: 85%

Volume of Mash Water: 13 L 

Volume of Mash Water: 601 hL

Amount in KG

Amount in KG

Penhold Pilsner (40%) – Red Shed



Wheat Malt (50%) – Red Shed



Rocky Mountain Malt - Red Shed (10%)





Addition Time


19L Batch

10hL Batch

Amount in KG

Amount in KG

Hallertau Blanc

15 Minutes





Yeast: Escarpment Weizen I

Strike Water Temperature: 70°C

Water Profile: Light Coloured & Malty

Mash Rest Temperature: 64°C

Mash pH: 5.4


Brewing Process: 



  • Heat strike water to 70°C.
  • Add all malt and brewing salts to strike water.
  • Mash in at a temperature of 64°C. (If you are worried about a stuck mash, you can add rice hulls to the mash or conduct a protein rest at 55°C for 20 minutes then heat ramp to 64°C. The strike water temperature would need to be 60°C for the protein rest.)
  • Acidify the mash water as necessary to achieve a mash pH of 5.3–5.5.
  • Hold the mash at 64°C for 60 minutes.
  • Mash out by raising the temperature to 78°C for 10 minutes.



  • Sparge the mash with water acidified to a pH between 5.2 and 5.7.



  • Bring the collected wort to a boil.
  • Add flavouring hops (Hallertau Blanc) at the 15 minutes remaining in the boil.
  • Add Yeastex at 10 minutes.



  • After boiling for 90 minutes, cool the wort rapidly using a wort chiller or an ice bath.



  • Transfer the cooled wort to the fermenter.
  • Aerate the wort by shaking or using an aeration stone.
  • Pitch Weizen I yeast at a temperature of 18°C.
  • Ferment at a temperature of 18°C for more clove like characteristics or 23°C for more banana.
  • Monitor fermentation until the final gravity is consistent for 3 days.
  • Cold crash beer to 0°C and condition for 1-2 weeks.
  • Dump yeast.
  • Once fermentation is complete, proceed to canning, bottling or kegging.
  • Carb to 2.8 – 3.0 volumes of CO2
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