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Old 03-14-2011, 05:38 PM   #1
credible2
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Default Brewing a hefeweizen (hefeweizen recipe)

Brewing a hefeweizen soon (probably in a few weeks)
It was my dad's beer request lol

I'm trying to be as traditional as possible, since my dad went to Germany this past October and is in love with German hefeweizens.

Here's the recipe:

5.5 pounds of wheat malt - 61% of malt profile
3.5 pounds of pilsner malt - 39% of malt profile
0.5 ounces of perle hop pellets (8.3% AA) @ 60 minutes.
Wyeast 3068 (traditional hefewiezen yeast)

Double enhanced decoction mash
Medium bodied (saccharification rest at approximately 153 degrees)
3.0-3.3 volumes of CO2 by krausening
Bottle conditioning in 12 ounce bottles

Fermenting @ 68 degrees Fahrenheit for 2 weeks
No secondary

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Old 03-14-2011, 05:44 PM   #2
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Looks good except I would go with Hallertau for the hops. You are going to want to toss in about 1/2 pound of rice hulls too so you don't end up with a stuck sparge with all that wheat. Keep fermentation temp to 68 degrees if you can and you will have an authentic Bavarian Hefe there.

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Old 03-14-2011, 05:46 PM   #3
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Ok. thank you!

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Old 03-14-2011, 05:50 PM   #4
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Quote:
Originally Posted by EdWort View Post
I would go with Hallertau for the hops.
By the way, why would you go with the Hallertau hops and not perle ones? I'm just wondering
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Old 03-14-2011, 06:09 PM   #5
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Quote:
Originally Posted by credible2 View Post
By the way, why would you go with the Hallertau hops and not perle ones? I'm just wondering
Perle is a fairly intense German hop when compared to Hallertau and a Bavarian Hefe is very low hopped beer.

Take a look at my Bavarian Hefe recipe. I use Hallertau and I don't drop them till 45 minutes left in the boil.

http://www.homebrewtalk.com/f70/bee-...eweizen-35679/

Perle hops are more for a German Pils than a Hefe. I use Perle in my Kolsch recipe and it comes out like a Bitburger Pils.

I personally think putting in Perle at 60 minutes will result Hefe with too much hop profile and too much bitterness.
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Old 03-14-2011, 06:36 PM   #6
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Awesome. Thanks for the info. I am excited about this soon-to-be-brewed beer.

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Old 03-15-2011, 12:25 AM   #7
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How would this recipe turn out if I used 2-row pale instead of pilsner malt? My wife wants me to brew a hefe, but I don't generally keep much pilsner malt around.

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Old 03-15-2011, 12:43 AM   #8
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Quote:
Originally Posted by Rich_S View Post
How would this recipe turn out if I used 2-row pale instead of pilsner malt? My wife wants me to brew a hefe, but I don't generally keep much pilsner malt around.
If she wants a Bavarian Hefe, then go with Pils. It's lighter and kilned differently than 2 Row.

If you are looking for an American Hefe, go for it. It will be slightly darker than if you used pils and have more of a bready character to it.
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Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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Old 03-15-2011, 02:36 AM   #9
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Quote:
Originally Posted by EdWort View Post
If she wants a Bavarian Hefe, then go with Pils. It's lighter and kilned differently than 2 Row.

If you are looking for an American Hefe, go for it. It will be slightly darker than if you used pils and have more of a bready character to it.
Thanks. I'll probably just get the pils then.
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Old 05-07-2013, 11:47 PM   #10
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Use two smack packs of the yeast - I could never get my hefes to taste right until I used two packs... and use a blow off tube for the first few days. I had kruasen all over the place and had to switch to the blow off tube mid-fermentation. Not fun. Also learned to get a bright golden color, you need a full boil or else the wort darkens and you end up with a dunkleweiss looking beer. I would add more pilsner as well to get the OG up.

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