To brew this hefeweizen recipe, mini-mash grain for 30 minutes at 152°F (66°C), strain and sparge with hot water. Add enough water to bring total volume up to 5.5 gallons (20.8 L). Stir in malt extract, then bring to a rolling boil. Add hops and boil for 60 minutes, add 1 tsp Irish moss (optional) during last 15 minutes of boil. Cool and pour into fermenter, aerate and pitch yeast when temperature is below 80°F (27°C). Ferment at 70°F (21°C) until bubbler slows to about one bubble per minute. Transfer into secondary and add the zest of 3 medium grapefruits (previously soaked in cheap vodka since brew day). Start checking after 3 days for desired graepfruit flavor. Prime with 5 oz (142 g) of corn sugar at bottling (use caution as zest can plug bottling wand).
The post Oh My Eye! Grapefruit Hefeweizen appeared first on American Homebrewers Association.
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