That Hefe

Great for a hot summers afternoon

Our next members recipe comes from Paul ten Hoorn Boer, and is his winning Hefeweizen recipe that took first place at the beer and burgers festival last year.

This is for a 38l batch in the FV. The process we follow is a multi rest infusion mash and decoction. If you are new to decoction I advise you to read about decoction mashing.



3.5 kg pale malt
4 kg pale malted wheat


60g Saaz 3.2% AA 60 min


Mash (multi rest/decoction) – infusion mashing

Calculate strike temp for 16L to hit 44°C – Ferulic Acid Rest 30 min (to help produce the clove flavour)

Add 5.5L @ 100°C to raise T to 55°C – Protein Rest 20 min

Decoct 10 litres of grit and hold @ 68-72°C for 20min or until an iodine test shows conversion.

Boil decoction for 30 min.

Slowly return decoction to mash tun and rest @ 62°C for 40 min.

Sparge as usual to extract a total volume of 46 L into the kettle.

Boil for 90 min. Pre boil vol – 46 L. post boil vol 41L.


Yeast: Wyeast 3638 Bavarian Wheat – The yeast produces great esters (banana, clove and bubblegum).

Ferment @ 17.5°C (this T produces more clove esters. Around 18/19°C produces more banana esters)

Vital Statistics:

OG: 1.047
FG: 1.012
IBU: 12.4

Irish Red

One of the regular features we will be having here on East Coast Brewers, is recipes from our members. From competition winning beers to family favourites, we want to know what our members are brewing; and to help share those brews with everyone.

A very big thank you to Philip Gilchrist, East Coast Brewer's vice chairman, for providing us with the recipe he uses for his Irish Red Ale. Originally given to him by fellow member Paul, Philip has done this recipe many times with different yeasts and tells us that the Irish Ale yeast has produced the best results. This beer was a hit at the Beer and Burger Festival at the 1000 hills chefs school earlier this year.

All Grain 20 litre


3.9kg Pale Malt
230g Weyermann Melanoidin Malt
120g Weyermann Roasted Barley
21g East Kent Goldings
Yeast Irish Ale yeast for best results (WLP004 or WYeast 1084)


OG 1.051 (at 80% efficiency)
IBU 12.3
EBC 34.5


 Mash the malts at 67°C for 90 minutes, or until iodine test shows full conversion. Collect enough runnings to allow 20 liters after a 90 minute boil.

30 minutes after bringing to a boil, add hops and boil for another hour. Then cool, aerate and add yeast.

Allow to ferment in primary for about two weeks, then transfer to secondary for a further week, before kegging/bottling.

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