The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > First recipe.. hefe.. sound ok?

Reply
 
LinkBack Thread Tools
Old 01-05-2008, 01:21 AM   #1
aekdbbop
Feedback Score: 0 reviews
 
aekdbbop's Avatar
Recipes 
 
Join Date: Sep 2006
Location: Nashville, TN
Posts: 2,772
Liked 8 Times on 7 Posts

Default First recipe.. hefe.. sound ok?

Not really mine.. just mess around with it in beer smith.. just making sure it will be ok..


BeerSmith Recipe Printout - www.beersmith.com
Recipe: Hefe-Wizen Beer
Brewer: Brian Myers
Asst Brewer:
Style: Bavarian Weizen (Weissbier)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.97 gal
Estimated OG: 1.047 SG
Estimated Color: 3.5 SRM
Estimated IBU: 13.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.55 lb Rice Hulls (0.0 SRM) Adjunct 5.05 %
7.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 67.16 %
3.00 lb Wheat Malt, Ger (2.0 SRM) Grain 27.79 %
1.00 oz Hallertauer [4.80 %] (20 min) Hops 9.0 IBU
0.50 oz Challenger [7.50 %] (10 min) Hops 4.2 IBU
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat


Mash Schedule: My Mash
Total Grain Weight: 10.80 lb


Last edited by aekdbbop; 01-05-2008 at 01:28 AM.
aekdbbop is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2008, 02:01 AM   #2
derogg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: Aliso Viejo, Ca
Posts: 164
Default

I would up the amount of wheat to at least 50% of your grain bill. I would also dump the challenger hops, just do 60 minutes with the Hallertauer to get your IBUs. - Dirk

__________________

Bier frisch und gut, schafft frohen Mut.

derogg is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2008, 02:22 AM   #3
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 13,893
Liked 598 Times on 370 Posts
Likes Given: 54

Default

Quote:
Originally Posted by derogg
I would up the amount of wheat to at least 50% of your grain bill. I would also dump the challenger hops, just do 60 minutes with the Hallertauer to get your IBUs. - Dirk
Agreed 100%. Also, if you're really going for a Bavarian style, use the WLP300 - it'll throw more esters.

EDIT: Stick with the WLP300. The 320 strain is an American hefe strain that ferments a bit cleaner.
__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc

Last edited by Yuri_Rage; 01-05-2008 at 06:35 AM.
Yuri_Rage is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2008, 05:08 AM   #4
aekdbbop
Feedback Score: 0 reviews
 
aekdbbop's Avatar
Recipes 
 
Join Date: Sep 2006
Location: Nashville, TN
Posts: 2,772
Liked 8 Times on 7 Posts

Default

just an ounce of the hallertauer for 60min?

aekdbbop is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2008, 05:14 AM   #5
ChrisKennedy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Pittsburg, California
Posts: 385
Liked 11 Times on 10 Posts

Default

One of the beautiful things about making many German beers (pilsners, helles, hefes) is their wonderful simplicity.

Making a great hefe with just 50/50 pilsner/wheat, and a single charge of a single hop just has such a wonderful feeling for some reason. It is really something that puts your methods to the test.

Ferment cold, around 62F.

__________________
ChrisKennedy is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2008, 05:53 AM   #6
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 13,893
Liked 598 Times on 370 Posts
Likes Given: 54

Default

Quote:
Originally Posted by aekdbbop
just an ounce of the hallertauer for 60min?
Yup! You don't need much bitterness to oppose the modest grain bill, and hop flavor isn't really characteristic of a hefe.
__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2008, 07:02 PM   #7
tagz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 1,296
Liked 107 Times on 84 Posts
Likes Given: 14

Default

Quote:
Originally Posted by ChrisKennedy
One of the beautiful things about making many German beers (pilsners, helles, hefes) is their wonderful simplicity.

Making a great hefe with just 50/50 pilsner/wheat, and a single charge of a single hop just has such a wonderful feeling for some reason. It is really something that puts your methods to the test.

Ferment cold, around 62F.
Curious about that last statement. Wouldn't you want to ferment a hefe at higher temps to produce more esters and bring out the fruity banana flavors?
__________________
tagz is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2008, 08:21 PM   #8
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 82 Times on 72 Posts
Likes Given: 1

Default

Yes, you would have to ferment at higher temps to get the banana esters...around 70F.

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2008, 08:26 PM   #9
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 13,893
Liked 598 Times on 370 Posts
Likes Given: 54

Default

Quote:
Originally Posted by ChrisKennedy
Ferment cold, around 62F.
Nothing wrong with that if you're trying to tame the esters that hefe yeasts tend to produce.

I'm kinda partial to the banana and clove flavors, so I'd jack the temperature up to 70° F or even slightly higher. Also, to add a little stress to the environment, I wouldn't aerate too much, and I'd pitch a modest starter (only 1-2 liters per 5 gallons). Those techniques should produce a very estery profile in your hefe.
__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is offline
 
Reply With Quote Quick reply to this message
Old 01-06-2008, 06:19 AM   #10
ChrisKennedy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Pittsburg, California
Posts: 385
Liked 11 Times on 10 Posts

Default

It is an interesting thing to be sure, since it would be common sense to think that a hefe is basically defined by the yeast characteristics, so why reduce the temperature of fermentation, thus reducing the esters and phenolics. However, there is no shortage of phenolics and esters at 62F, I assure you, and the balance of them comes out so much better (to my tastebuds) than when fermented higher. This idea comes from Jamil Z who got it from some one, and when he first heard the idea of fermenting at 62F, he had the same reaction, but when you gotta try it to see what it does for your Hefes.

__________________
ChrisKennedy is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Does this recipe sound okay? fezzman Recipes/Ingredients 7 06-26-2007 09:13 PM
How does this recipe sound? fezzman Recipes/Ingredients 2 01-08-2007 07:55 AM
Your favorite Hefe kit/recipe? Dark Hefe? rwillride17 Extract Brewing 9 11-08-2006 03:22 PM
how does this recipe sound mmm beer Recipes/Ingredients 4 10-28-2006 07:57 PM
How Does This Stout Recipe Sound? PanzerOfDoom Recipes/Ingredients 1 05-31-2006 04:43 PM