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Old 11-10-2006, 01:43 PM   #1
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Default First All Grain Bavarian Hefeweizen on tap!

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!

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Old 11-10-2006, 02:56 PM   #2
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Congrats, and glad you like it!!

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Old 11-10-2006, 03:00 PM   #3
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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!

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Old 11-10-2006, 03:08 PM   #4
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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.
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Old 11-10-2006, 03:09 PM   #5
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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.
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Old 11-10-2006, 03:42 PM   #6
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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 .

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Old 11-10-2006, 04:14 PM   #7
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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.

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Old 11-10-2006, 04:37 PM   #8
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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.
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Old 11-10-2006, 08:26 PM   #9
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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.

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Old 11-10-2006, 08:34 PM   #10
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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!

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