Col224

Recipes 

Ok, So I'm brewing a Midwest kit called Hank's Hefe weizen tomorrow. I ordered it with Weihenstephan Weizen Wyeast Propagator 3068 and made a starter for that last night. I'll be doing a 2.5 gal partial boil.

The ingredients for the kit are:
6 lbs wheat LME
1 lb light DME
8 oz carapils grains
1 oz traditional german hops

My question is if anyone knows any ways to improve this recipe(anything to add to it) or just any general advice for brewing a hefe weizen. I've search and I know that I should use a blowoff tube, that if I want more banana flavor I should ferment higher than if I want cloves, and I know it should be drank young(I'm definitely fine with that).

Thanks.

__________________
Primary#1: None
Primary#2: None
Secondary: None
Bottled: American Wheat

sonetlumiere85

Recipes 

I made this beer and fermented it too warm, which gave me an overwhelming banana flavor and some fusels. It wasn't incredibly pleasant. That said, the basic recipe is a good one, just don't ferment past like 72.

Edit: Brewing Classic Styles recommends basically this exact recipe, and the key fermentation temperature being 62. Apparently that helps reduce off-flavors from fermentation but still gives you a nice balance of the flavors you do want. So there ya go.

underwaterdan

Recipes 

I have this in my secondary now. Def use a blow off tube, I am fermenting at 65ish and it is still active on day 12... Keep an eye out for my post. Should be another 2 weeks before it is on tap for me. Probably one more in the primary, then one in keg, then on tap.

winzerz

Recipes 

I will be brewing my second midwest Hanks Hefe Weizen kit this coming sun

as I am down to 4 bottles from the first batch

went fast

I may do at least one a month as I love this beer

only thing other than the blowoff tube and temp control

you must use a liquid yeast YMMV

__________________
Put your hands in the air and step away from that Fermentor

Primary:

Other Primary: Hanks Hefe Weizen

Bottled: Scotish Ale 80/-

underwaterdan

Recipes 

Glad to hear it was a good beer, just a few questions

How long did you ferment the beer in the primary?
Did you secondary?
How long did you bottle condition before it was at its prime?
Thanks!

jrodincincy

Recipes 

Please keep us posted!! I'm a newbie to yet get started, but my goal is to brew a good Hefe Weizen!

Goodluck and happy brewing!!

Edcculus

Recipes 

I think its a myth that warmer=bananna, cooler=clove. I've taken Jamil's advice and ferment all my hefes lower than 70. Usually 65-68. It gives a nice balanced great tasting beer. Of course higher temps will lead to ester and fusels.

winzerz

Recipes 

I left it for three weeks primary

and three weeks in bottle

no secondary would only do that if I was adding fruit

like a rasberry Hefe Weizen man that sounds good

since it did so well my second try was a midwest Porter

let it go for six weeks in primary

only been bottled for a bit over a week

__________________
Put your hands in the air and step away from that Fermentor

Primary:

Other Primary: Hanks Hefe Weizen

Bottled: Scotish Ale 80/-

Col224

Recipes 

Yeah, This is definitely an active one. I still have pretty good amount of bubbles into my blowoff at 6 days. I wasn't able to get it as low as I wanted to but I've kept it between 68-70. I'm sure it will still be good, if not esters settle out some as it bottle conditions right?

__________________
Primary#1: None
Primary#2: None
Secondary: None
Bottled: American Wheat

dougriddle

Recipes 

Jamil mentioned doing a lagering fermentation after the primary. Anybody tried that??