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With such a simple recipe the mash and fermentation were key to making this beer stand out. Although the single infusion mash will make a fine Hefeweizen, the step mash helps add some desirable nuances to this beer. Fermentation at room temperature works well for this style. However, if you have temperature control I would pitch a little extra yeast (or make a yeast starter) and ferment cold at 62°F. After fermentation is almost complete ramp up to room temperature for ester development and to help dry out the beer. Mine finished at 1.011. I used carbon filtered city water and aerated for a bit over a minute with pure O2. American Brewmaster sells the filters and O2 regulators. I bottle carbonated this batch over kegging because I tend to get finer bubbles doing so, which is great for this style. 1 cup of corn sugar targeting 3.5 volumes of CO2 made it a very refreshing Hefe. Cheers!
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