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Old 08-12-2009, 10:17 PM   #21
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Originally Posted by Saccharomyces View Post
I haven't, let me know if it's any good...
I'm going to do a bit of hop subbing to get rid of inventory, but will be brewing this on friday.
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Old 08-17-2009, 08:18 PM   #22
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Here is where I ended up on this. I had 17.6% summit but it's old so I discounted it to 13%. Trying to ferment at about 62 but it was a few degrees higher initially.

Quote:
Batch Size: 5.50 gal
Boil Size: 7.75 gal
Est Original Gravity: 1.049 SG
Bitterness: 34.3 IBU
Brewhouse Efficiency: 80.00

4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 44.74 %
4 lbs Wheat Malt, Ger (2.0 SRM) Grain 44.74 %
12.0 oz Munich Malt (9.0 SRM) Grain 8.39 %
3.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.13 %
0.50 oz Summit [13.00 %] (45 min) Hops 23.7 IBU
0.50 oz Williamette [7.00 %] (10 min) Hops 2.8 IBU
0.50 oz Cascade [6.00 %] (10 min) Hops 2.4 IBU
0.50 oz Summit [13.00 %] (10 min) Hops 5.3 IBU
1 Pkgs German Ale (Wyeast Labs #1007) [Starter 1000 ml] Yeast-Ale
Ended up not boiling off enough because I only did a 60m boil instead of normal 90m and forgot to compensate.... so the gravity is actually 1.045 and IBU will be closer to 31.
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Old 10-06-2009, 05:21 AM   #23
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so if hefeweizen means yeast and wheat then i would say that widmer and pyramid both make excellent examples of that. Even if they are not traditional. just like good music or good automobiles things evolve thank god for good old american enginuity

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Old 10-25-2009, 10:37 AM   #24
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so do any come close to widmers?

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Old 10-26-2009, 02:33 AM   #25
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Mine came out pretty good, and was rather similar to Widmer Hef, but definitely not spot-on. It had a certain lemony-ness that the Widmer one has, and initially, it was very cloudy. I let it age too long in the keg and it got 100% crystal clear. My version was a bit too malty, I would say. I would also probably up the hops a bit.

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Old 10-26-2009, 05:52 AM   #26
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i can't wait!

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Old 08-14-2011, 04:46 PM   #27
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Default Saccharomyces's partial mash recipe

I am trying to lock in a Widmer Hefeweizen recipe and after looking at a few different ideas and drinking their beer... We decided to go with a slightly changed version of Saccharomyces's partial mash recipe! Here is exactly what we did:

  • 1lb Munich
  • 0.25lb Crystal 40
  • 5lbs Wheat DME
  • 0.50oz Hallertauer 45 min (4.8% AAU@ 1oz)
  • 0.50oz Cascade 10 min (6.8% AAU @1oz)
  • 0.50oz Willamette 10 min (4.8% AAU @ 1oz)
  • 1Tbsp White General Purpose Flour @ Flame Out

Wyeast 1010 or White Labs WLP320

Steep Munich and Crystal malts for 45 minutes at 152°F in 2 gallons of water. Add 4 gallons of water, and bring to a boil. Once boiling remove from heat and add 5 lbs. Wheat DME, stir until completely dissolved. Bring back up to a boil while watching for boil over!. After obtaining a soft roiling boil, start a timer for 45 min and add Hallertauer hops and continue to boil. At the 15 minutes remaining mark, add your wort chiller to the boiling wort to sanitize. At the 10 min remaining mark, add your Cascade and Willamette hops. Once the 45 minutes is up, remove wort from heat and sift/stir in flour. Cool wort to below 75° before straining (not filtering) into primary bucket and then pitch yeast. Store in a dark cool place according to the directions found on your yeast packet. To prevent clogged airlocks use a blow off tube during fermentation.

Notes: Our 40,000 b.t.u. burner and 7.5 gallon pot took a while to reach boil, however the 6 gallons made just enough wort to reach the 5 gallon mark on the fermentation bucket. After tasting the sample vs the real Widmer beer, our hops might be a little weak, time will tell, but it's close! Color looks to be spot on. O.G. was 1.048 (corrected for temp). This is the first brew I had to fight (hard) to stop from boiling over, the DME really locked in the heat on the smaller pot. The flour turned into little dough balls. We used a grain sack and a colander to aerate the wort and try to catch the dough balls (we never found them). It's currently sitting in the cellar at approx 63°. We will not be using a secondary fermentation vessel.
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Old 08-14-2011, 05:00 PM   #28
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Would love to know how the extract of PM version of this came out -

Seems to be consensus that the hops needed to be bumped up a bit. Does the color/cloudiness come out as Widmer's has? That has been my issue with Hefs, either they come out too dark (amber like) or to clear, I can never nail down that perfect cloudiness with nice white head.

Maybe the flour addition will do that? But I don't like the idea of "dough balls" in my beer.

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Old 08-14-2011, 05:03 PM   #29
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Quote:
Originally Posted by mmb View Post
Yup, guaranteed to get a hazy, cloudy beer.
Flour??? I thought the wheat proteins and the yeast strain are sufficient for this.
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Old 08-14-2011, 05:15 PM   #30
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Our sample was taken directly after pouring into the bucket and before the yeast. The color of what we brewed held up to a class of Widmer's hef was extremely close. The cloudiness was a bit heavier then the Widmer, but we expect it to fall into trub and are hoping the flour will retain a very close cloudiness. Taste was a bit malty but we are expecting that the yeast will eat enough of it's sweetness and that aging for a month on the trub will bring the hops out. All in all it will be a good beer and "should" be quite close to Widmers.

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