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Old 07-05-2007, 04:17 AM   #1
kenche
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Default My Hefeweizen is high!!

This was my third partial mash batch, and because of low efficiency on my previous two, I decided to add more extract.

I hit better efficiency this time though and have ended up with a german hefeweizen with an OG of 1.068.

Yeast is Wyeast 3638.

I have a couple of questions.....

Will this beer still fall into a hefe style?

I assume that it will require longer than a 10 day ferment before bottling, any idea how long?

Any other suggestions to help this beer?

Thanks,

Ken



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Old 07-05-2007, 04:23 AM   #2
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That is quite high compared to a normal HW.

As long as you bittering hops are balanced to the brew you should have no problem.



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Old 07-05-2007, 06:00 AM   #3
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Default I might get lucking on the bittering

I might get lucky on the bittering. My lhbs did not have the hops for the recipe I was planning to make. The substitution that they suggested had a significantly higher aau. The clerk, who is rather dim, struggled to do the math to try to hit the orignal bitterness. I told him to foget it and to just give me the original weights as I thought that a bit of extra bitterness in a bavarian hefe would appeal to me.

I am more concerned about whether the 3638 yeast can handle the higher gravity, and whether I need to ferment this for longer than 10 days before bottling. Obviously I will monitor the fermentation and take a gravity reading.

Does anyone have a prediction for the FG of this beer?

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Old 07-05-2007, 06:09 AM   #4
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I'm no partial masher, and this doesn't help your current situation.

But for my own personal knowledge, can you take the gravity of the partial mash, do some quick math and figure out how much extract to add to hit your desired gravity?

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Old 07-05-2007, 06:14 AM   #5
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If you made a starter, aerated your wort, and you keep the temp within the (pretty broad) suggested range of 64-75F, you should get the published 70-76% attenuation. Your FG should be around 1.018.

The yeast shouldn't have any problem with that gravity...you're only looking at 6.5% ABV or so.

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Old 07-05-2007, 06:31 AM   #6
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Warped,

The math is not that quick, but you are right there are formulas to figure that all out. When you have your wort boilong it is not that easy to (for me) to step away and solve a math problem. I am also a bit of a carefree brewer....

Bike n Brew,

Thanks for the reassurance, the yeast was very healthy. The manufacturing date was June 18th, 2007. It reacted vigourously to it's starter, so I believe it will handle the HG well.

Anyone have any guesses to the flavour profile of a high gravity hefeweizen?

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Old 07-05-2007, 01:14 PM   #7
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Same thing just happened to me recently. I am pretty new to AG (doing my third this weekend) and until recently, I never really used calculators or anything. Anyway, long story short, I used too much grain and came out with a OG of 1.065. Dumped it onto a yeast cake of WLP300 and it fermented down to 1.014.

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Old 07-05-2007, 02:47 PM   #8
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Default The Imperial Hefeweizen!

How did it taste? Was it good, is there a new style waiting to be born?

The Imperial Hefeweizen!

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Old 07-05-2007, 03:18 PM   #9
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Yep I did this on pupose... here is the thread I started. Not sure if there is much info you want/need but here you go

http://homebrewtalk.com/showthread.php?t=25558


I let it ferment all the way out and bottled. I let it age a bit longer than usual (not sure how long really bc I had other beers I was drinking) but compared to my "normal" hefe and this one the taste is the same but after drinking 1 I had to chill out for a while. My fiance came home and was like "how many beers did you drink?" "I only had 1 baby" "Yeah right..."

anyway it's quite tasty but it'll hit you fast.

Good luck!

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Old 07-05-2007, 04:26 PM   #10
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Quote:
Originally Posted by kenche
How did it taste? Was it good, is there a new style waiting to be born?

The Imperial Hefeweizen!
Dont know yet. Going to be bottled this weekend, and I will try it the following weekend. I will let you know.

However, I did taste it and it tasted pretty dern good.


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