First All Grain Bavarian Hefeweizen on tap!

**EdWort** · 11-10-2006, 12:43 PM

Howdy folks,

I've been busier than a pair of jumper cables at a hillbilly reunion, so I have not had chance to brew or peruse the forum. I just got back in town yesterday and thought I'd give my first AG Hefe a try. It's been in the kegerator and carbing at dispensing temp for 10 days.

WOW, that stuff is freaking AWSOME!

I've lived in Germany and I visit there several times a year, so I get my share of fresh Hefeweizen biers, and I must say that this one that I made ranks right up there. As a matter of fact, I think I just found my Hausbier, (one that will always be on tap right next to Apfelwein).

I got the recipe from Biermann, tweaked it just ever so slightly, fermented it two weeks in a bucket primary, racked it into a keg via the spigot on the bucket, carbed for 10 days at 10 PSI, and just wow. Oh yeah, it's 5.6% abv, so I found out last night that it has a very nice kick. I also have 3 bottles of Weihenstephan yeast (split off from the original mega starter) in the fridge waiting for the next batch.

I'm so stoked as this is truely a masterpiece in my own little world and I have the folks in this forum to thank. Here's to you Biermann and Homebrewtalk.com!

**Biermann** · 11-10-2006, 01:56 PM

Congrats, and glad you like it!!

**DesertBrew** · 11-10-2006, 02:00 PM

Sounds yummy! My 1st weiz is the weizenbock in my sig but I want to do a regular hefe in the next month or so with the saved slurry. Can you point me to the recipe?

thanks!

**Biermann** · 11-10-2006, 02:08 PM

Quote:

Originally Posted by desertBrew

Sounds yummy! My 1st weiz is the weizenbock in my sig but I want to do a regular hefe in the next month or so with the saved slurry. Can you point me to the recipe?

thanks!

I'll see if I can dig it up later. I'm at work right now, so I don't have it available. I'm always happy to share.

**EdWort** · 11-10-2006, 02:09 PM

Quote:

Originally Posted by desertBrew

Sounds yummy! My 1st weiz is the weizenbock in my sig but I want to do a regular hefe in the next month or so with the saved slurry. Can you point me to the recipe?

thanks!

7# German Red Wheat
4# German Pilsener
0.5# Rice Hulls
.75 oz Hallertau at 45 min.
.25 oz Hallertau at 15 min.

I batch sparged and mashed for 90 minutes to extract 7 gallons which I boiled down to 5.5 gallons.

I used Weihenstephan 3068 yeast with a good sized starter.

My OG was 1.052 and FG was 1.009

It's a wonderful beer. Hmmm...beer.

**DesertBrew** · 11-10-2006, 02:42 PM

didn't step mash either then eh? Seems every time I do a batch with more than 4# of wheat I get crappy efficiency (I don't step yet). Usually around 65%.

My weizenbock which was shooting for 1.070 came in at 1.057 - officially out of range for this style

.

**EdWort** · 11-10-2006, 03:14 PM

I got around 75% if I recall. I use a 10 gallon water cooler with a stainless braid. The key is to do a good stir to get the sugars in suspension. I stir before each vorlauf and that's working for me.

homebrewer_99 · 11-10-2006, 03:37 PM

Quote:

Originally Posted by EdWort

7# German Red Wheat
4# German Pilsener
0.5# Rice Hulls
.75 oz Hallertau at 45 min.
.25 oz Hallertau at 15 min.

I batch sparged and mashed for 90 minutes to extract 7 gallons which I boiled down to 5.5 gallons.

I used Weihenstephan 3068 yeast with a good sized starter.

My OG was 1.052 and FG was 1.009

It's a wonderful beer. Hmmm...beer.

That's about right since your grain bill equals 6.6 lbs DME.

**DesertBrew** · 11-10-2006, 07:26 PM

I'm a fly sparger but I could see the stirring up might be the ticket. Even though I haven't had a stuck sparge maybe it's channeling with the wheat (yep used hulls in the past) . Hmm... Think I'll step this recipe and see how it goes and batch another time.

**EdWort** · 11-10-2006, 07:34 PM

I'm amazed at how simple it was and how good it turned out. I did a Haus Pale, but it's not tapped yet, along with a heavy Kolsch from August. I won't get to brew again till next Sunday, but it will be another Hefe. Good Stuff!