Weihenstephaner-Style Hefeweissbier All Grain 1 19.0 26.5 70 72.0 1.05 1.011 7 15 5.1 2 4 19.4 10 19.4 30 18.3 2.3 18.0 2 EBC Wheat Malt, Ger Grain 2.54 2 84.0 9 EBC Munich Malt Grain 0.85 9 80.0 2 EBC Pilsner (2 Row) Ger Grain 0.85 2 81.0 Herkules 0.005 14.5 Boil 70 Perle 0.005 6.0 Boil 60 1 pk pour 19L Weihenstephan Weizen 0.124 FALSE 3068 Wyeast Labs 75.0 Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it. 5.4 76.0 Mash In Infusion 10.6 48.8 0 45 First decoction Decoction 4.9 40 65 Middle rest Infusion 0.0 100.0 40 65 Second decoction Decoction 2.7 35 72 Mash Out Temperature 10 77