chask31

Recipes 

I was thinking of doing a simple hefe. Here is the recipe I came up with.

.5 lbs Vienna Malt
6 lbs Wheat DME

1 oz Spalt

(Whatever hefe yeast my HBS has).

Suggestions and input would be greatly appreciated.

__________________
Tap #1: empty
Tap #2: Belgian Honey Blonde
Primary #1: empty
Primary #2: empty
Keg Conditioning: Chimay Grand Reserve Clone
Keg Conditioning: Belgian Vienna Golden Session Ale
On Deck: California Common (Steam Beer)

sirsloop

Recipes 

check this one out...

3lbs Light Malt Extract
3lbs Wheat Extract
1.75lbs Carafa - Dehusked
2oz Hall Hersbrucker Hops
1oz Tettnang Hops
1 tube White Labs Hefewiezen Yeast
1oz Irish Moss
3/4 cup Corn Sugar

• Add Tettnang Hops and 1oz Hall hops at 60 minutes
• Add Irish Moss at 15 minutes.
• Add 1oz Hall Hops at 10 minutes

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~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

Baron von BeeGee

Recipes 

Looks like a great recipe to me. Note that Vienna is an enzymatic malt so just make sure you steep it ~150-155F for at least half an hour to ensure conversion. Use enough Spalt to get ~12 IBU's in the finished product. I love the simplicity of Hefeweizens in terms of ingredients, but the complexity in terms of flavors.

homebrewer_99

Recipes 

Simple enough is 6 lbs Wheat DME alone. If you like your HWs sweet just drop the AA% down to 8 or 9.

There's no need to use Irish Moss for a beer you want to stay cloudy.

__________________
HB Bill

chask31

Recipes 

I was thinking of just doing the wheat dme alone but I have 1/2 lb of vienna left from my last batch of saison dupont, so I figured it might be good in the hefe. Im not totally sure about calculating AA yet. The spalt is 5% aa. I wasnt planning on using irish moss, I want this one to be cloudy.

Baron, what do you mean by enzymatic malt?

__________________
Tap #1: empty
Tap #2: Belgian Honey Blonde
Primary #1: empty
Primary #2: empty
Keg Conditioning: Chimay Grand Reserve Clone
Keg Conditioning: Belgian Vienna Golden Session Ale
On Deck: California Common (Steam Beer)

homebrewer_99

Recipes 

Spalt at 5% then use 2 oz for 1 hour of the boil and you'll be fine.

__________________
HB Bill

chask31

Recipes 

2 oz of spalt will keep it sweet?

__________________
Tap #1: empty
Tap #2: Belgian Honey Blonde
Primary #1: empty
Primary #2: empty
Keg Conditioning: Chimay Grand Reserve Clone
Keg Conditioning: Belgian Vienna Golden Session Ale
On Deck: California Common (Steam Beer)

homebrewer_99

Recipes 

The Baron mentioned using Spalt at 12%. There's nothing wrong with that. But if you want a sweet weizen and your Spalt is 5% then using 2 oz (=10%) will be sweeter than his recommendation of 12%. Right?

I prefer my weizens at 7-8-9 range. This leaves the beer sweet, somewhat underbalanced. Some people like balanced to bitter weizens, I do not.

__________________
HB Bill

Baron von BeeGee

Recipes 

I agree with Bill that 12 IBU's (not necessarily the same as HBU's, btw...Spalt @5% AAU would mean 18-19g or ~3/4 oz for 12 IBU's in your recipe...) will yield a balanced Hefeweizen, neither sweet nor bitter. I have overhopped before into bitter range and did not like the result...the hop bitterness overpowered the yeast and kind of ruined the point.

Vienna is a malt that is still 'starchy' and those starches must be converted into sugars such as maltose or else you will have a permanent chill haze in your beer as well as slightly decreased biological stability. Any malt with starch (2-row, Pilsner, Vienna, Munich, etc) needs to first be converted before you commence to boiling. The so-called crystal and caramel malts and roasted malts (chocolate, roasted barley, etc) have been converted in the malting process and are safe to just steep without regard to conversion.

homebrewer_99

Recipes 

Right. Thanks for the correction. Sometimes the brain doesn't engage all the way...

For 6 lbs of malt I usually use about 1.1 - 1.5 oz of Hallertau at 3.5%, or 1 oz at 4.5% for 60 mins and the HW is still on the sweet side. Just where I like them.

For your 5% Spalt I would cut it down to 0.8 - 0.9 of an oz.

__________________
HB Bill