Bee Cave Brewery's Bavarian Hefeweizen

I'm about to keg our second all-grain batch, a Bavarian hefeweizen recipe courtesy of Bee Cave Brewery. Here are pictures of the brew day, and my thoughts on the process have been added to the Brew Roster. I'm excited to see how this one turned out.

Eight gallons of water in total for this bad boy,
and we still ended up with a little less than five gallons in the end.

Mixing together seven pounds of wheat,
four pounds of pils and half a pound of rice hulls.

Filling the mash tun with water to sit below the grain bed.

Mmmm, grape-nutty!

Killing time with class while the grains steep.

Collecting the first bit of sparged wort
so we can re-filter it though the grain bed.

...And pouring it back on top to filter again.

Batch-sparging.
The first run of liquor draining from the mash tun.

Almost done with the boil;
in goes the wort chiller for sanitizing.

Cooling the wort down to 70 degrees.
The next project will be setting up a pump to
re-circulate ice water through the coil.
This way wastes too much water.

Siphoning off the wort into the carboy.

We use a kitchen splatter guard to filter out the hoppy chunks.