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Old 11-03-2008, 09:03 PM   #1
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Default Thoughts on my hefe recipe?

So I am taking the plunge and doing my first AG on Sunday. I came up with what sounds to me like a basic, but tasty hefeweizen. Here is the recipe and I welcome any and all critiques to it.

Name: Mein Hefe
Type: All grain
Batch Size: 5 gallons
Sparge: Batch sparge

Ingredients:
6 lbs wheat malt (63% grain bill)
3 lbs pilsner malt (32% grain bill)
1/2 lb flaked wheat (5% grain bill)

.75 oz Fuggles @ 60 minutes
.5 oz Fuggles @ 15 minutes

1 packet Wyeast 3068 Weihenstephan Weizen

Brewing Directions:
Use a single infusion mash at 155 F and batch sparge for a boil volume of about 5 gallons. Continue as normal with the indicated hop schedule. Cool and add to fermenter and top off to 5 gallons if necessary. Pitch yeast and install fermenter lid with airlock.

Fermentation Directions:
Allow to ferment at 68-72 F for two weeks and until gravity has stabalized near the target FG. Bottle with 3/4 cup priming sugar. Bottle condition for two weeks at room temperature.

Statistics:
Calculated OG: 1.050
Calculated FG: 1.012
ABV: 4.8
IBU: 12
SRM: 5

Thanks for any input.

-AJ

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Last edited by nukebrewer; 11-03-2008 at 09:05 PM. Reason: Added mash temp
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Old 11-03-2008, 09:08 PM   #2
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I would add anywhere between a 1/2#-1# of Rice Hulls.

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Old 11-03-2008, 09:13 PM   #3
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I would add rice hulls or use 6-row (personally I would use some rice hulls).

Also, if you mash at 155, I doubt you get down to 1.012. Not necessarily a bad thing, I don't mind residual sweetness in my hefes, but just so you know.

Lastly, and this is just my personal opinion, you cannot make the perfect hefe with a single infusion mash. You can, without a doubt, make a very good hefe, but in my experience, it always is missing that little extra something if you don't decoct.

That being said, I wouldn't recommend a decoction for your first AG. I did, and It took over 8 hours.

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Old 11-03-2008, 09:17 PM   #4
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Thanks for the quick replies. What will the rice hulls doe for my beer?

cubbies, what mash temperature do you recommend? I'm not real big on extra sweetness, so I'd like to mash at the right temp to hit my FG.

Thanks.

-AJ

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Old 11-03-2008, 09:17 PM   #5
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That looks good. I do have a few suggestions.

1) Make sure you have some rice hulls on hand. Rinse them off before adding them into the mash to rinse off the dust. These will really help your lautering.

2) You will likely want a larger boil volume than that. Depending on your boiling conditions you will likely boil off at least 1 gallon during the boil. This means you will want to start the boil with at least 7 gallons. Also, some people like to count 5.5 gallons into the fermenter so they end up with a full 5g finished product.

3) What kind of flavor profile are you going for? If you want a more clean flavor (less fruity/spicy) make a big starter culture with your yeast. A starter is not absolutely necessary with a beer this size, but no starter means more yeast growth in the fermenter which means more esters and phenols leading to more fruit and spice int he beer.

4) Do you want more clove or more banana? These are common Bavarian hefe flavors. 3068 throws massive banana flavors at higher fermentation temps. Are your stated temps ambient or actual fermentation temperature? I would highly suggest maintaining your ferment temp at or below 70 degrees. About that the ester profile gets a bit overbearing. The colder the temps the more that yeast will favor spicy phenol notes and the more subdued the banana will be. This yeast ferments rather vigorously, so fermentation temps can get as much as 10º above ambient.

That's all I can think of for now. Have fun, and good luck!

EDIT: I would mash at 152 if you want a little drier character.


Last edited by Boerderij_Kabouter; 11-03-2008 at 09:30 PM.
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Old 11-03-2008, 09:30 PM   #6
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Quote:
Originally Posted by Boerderij Kabouter View Post
That looks good. I do have a few suggestions.

1) Make sure you have some rice hulls on hand. Rinse them off before adding them into the mash to rinse off the dust. These will really help your lautering.

2) You will likely want a larger boil volume than that. Depending on your boiling conditions you will likely boil off at least 1 gallon during the boil. This means you will want to start the boil with at least 7 gallons. Also, some people like to count 5.5 gallons into the fermenter so they end up with a full 5g finished product.

3) What kind of flavor profile are you going for? If you want a more clean flavor (less fruity/spicy) make a big starter culture with your yeast. A starter is not absolutely necessary with a beer this size, but no starter means more yeast growth in the fermenter which means more esters and phenols leading to more fruit and spice int he beer.

4) Do you want more clove or more banana? These are common Bavarian hefe flavors. 3068 throws massive banana flavors at higher fermentation temps. Are your stated temps ambient or actual fermentation temperature? I would highly suggest maintaining your ferment temp at or below 70 degrees. About that the ester profile gets a bit overbearing. The colder the temps the more that yeast will favor spicy phenol notes and the more subdued the banana will be. This yeast ferments rather vigorously, so fermentation temps can get as much as 10º above ambient.

That's all I can think of for now. Have fun, and good luck!
On boil volume, I don't have access to a deep fryer, so I'm stuck doing it on my stove. I have only used one burner for my extract brews and 3 gallons was pushing it. So I figured I could do 5 gallons if I harness the power from all my burners. Another consideration is my brew pot size (8 gallons). Will I be in great danger of boilover if I boil 7 gallons in an 8 gallon pot?

For flavor profile, I would like to have a nice balance between spicy and banana, probably favoring the banana flavor, though. I was planning on doing a starter for this one, but not for those reasons, though it's good to know why I'm doing it now.

On fermentation temp, the Wyeast site says 64-75 F, so I figure 68-72 F would be a decent range, though I tend to keep my brews on the lower end of whatever temperature range I am using. The temperature would be fermenter temp, not ambient, btw.

Thanks for all the helpful suggestions and I will be sure to have fun, good beer or not.

-AJ
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Old 11-03-2008, 09:32 PM   #7
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If you have time, I highly suggesting getting some Fermcap-S drops. They are a surfactant that inhibits foam formation. Boil-overs are a thing of the past for me. I get a much better hard rolling boil and do not fear boil overs at all. Northern Brewer carries it.

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Old 11-03-2008, 09:36 PM   #8
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i'd suggest you get rid of that 15 minute hop addition. you don't need it, it's untraditional, and IMO it takes away from the taste of the wheat.

i'd ferment in the low to mid 60s to get that nice clove flavor. you will still get plenty of banana at those temperatures, as well.

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Old 11-03-2008, 09:36 PM   #9
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Cool, I will pick up some if I can find it at LHBS and order if I can't find it there.

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Old 11-03-2008, 10:17 PM   #10
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Quote:
Originally Posted by DeathBrewer View Post
i'd suggest you get rid of that 15 minute hop addition. you don't need it, it's untraditional, and IMO it takes away from the taste of the wheat.
I was actually thinking about that when developing the recipe. I didn't know it was untraditional, but I knew that hefes generally have very low to no hop aroma/flavor. Thanks for teaching me to go with my instincts.

-AJ
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