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Old 05-02-2007, 10:48 PM   #1
trev
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Default Widmer Hefeweizen recipe

Ok, I think I have everything dialed in correctly to promash and just bought my
grain, hops and yeast today. Total grain bill 11.25 lbs.

Let me know how this looks to you guys, especially the mash schedule. Thanks!

-------oOo-------

Widmer Hefeweizen

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-A German Wheat and Rye Beer, Weizen/Weissbier

Min OG: 1.044 Max OG: 1.052
Min IBU: 8 Max IBU: 15
Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.25
Anticipated OG: 1.062 Plato: 15.20
Anticipated SRM: 6.6
Anticipated IBU: 36.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.053 SG 13.02 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
44.4 5.00 lbs. Pale Malt(2-row) America 1.036 2
44.4 5.00 lbs. Wheat Malt America 1.038 2
6.7 0.75 lbs. Munich Malt(2-row) America 1.035 6
4.4 0.50 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Tettnanger Whole 4.50 28.5 60 min.
0.50 oz. Tettnanger Whole 4.50 4.8 30 min.
0.50 oz. Cascade Whole 5.75 3.2 15 min.


Yeast
-----

White Labs WLP320 American Hefeweizen Ale


Water Profile
-------------

Profile: Marin County CA
Profile known for:

Calcium(Ca): 12.0 ppm
Magnesium(Mg): 10.0 ppm
Sodium(Na): 15.0 ppm
Sulfate(SO4): 17.0 ppm
Chloride(Cl): 13.0 ppm
biCarbonate(HCO3): 74.0 ppm

pH: 8.31


Mash Schedule
-------------

Mash Name: mash

Total Grain Lbs: 11.25
Total Water Qts: 11.25 - Before Additional Infusions
Total Water Gal: 2.81 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 80.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
mash 5 60 152 152 Infuse 166 11.25 1.00


Total Water Qts: 11.25 - After Additional Infusions
Total Water Gal: 2.81 - After Additional Infusions
Total Mash Volume Gal: 3.71 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

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Old 05-02-2007, 11:30 PM   #2
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I think you've got too much bitterness there. I think hefe's usually have around 20 IBUs max.

Are you just doing a single infusion? You might do a little better with efficiency if you do a short rest at 122' and then step up to 152'.

Also, I'm just curious why you went with the munich and crystal. I'm not saying it'll turn out bad, but I doubt Widmer Hefeweizen has that much of those malts, if any.

Good luck!

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Old 05-02-2007, 11:49 PM   #3
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Quote:
Originally Posted by Lil' Sparky
I think you've got too much bitterness there. I think hefe's usually have around 20 IBUs max.

Are you just doing a single infusion? You might do a little better with efficiency if you do a short rest at 122' and then step up to 152'.

Also, I'm just curious why you went with the munich and crystal. I'm not saying it'll turn out bad, but I doubt Widmer Hefeweizen has that much of those malts, if any.

Good luck!
I can cut down on the hopping a bit, all of this is why I am asking for what people think of the recipe. I plan on batch sparging this one.

I took some ideas from the link here:

http://hbd.org/discus/messages/15516...tml?1062442219

-- Trev
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Old 05-02-2007, 11:49 PM   #4
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This is from Widmer's website :


Our Flagship - America's Original Hefeweizen
A golden unfiltered wheat beer that is truly cloudy and clearly superb. Ever since Widmer introduced Hefeweizen to America in 1986, ours has been the standard by which all other Hefeweizens are judged.
1998 and 2006 GABF Gold Medal Award Winner
2004 Gold Medal Beer Cup


availability year-round
bitterness 30 IBU
alcohol by volume 4.9%
original gravity 11.75° PLATO
malts PALE, MUNICH, WHEAT,
CARAMEL 40L
hops BITTERING: ALCHEMY
AROMA: WILLAMETTE,
CASCADE
goes well with A WIDE RANGE OF FOODS FROM SALADS TO SEAFOOD TO ROBUST ETHNIC FOODS

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Old 05-03-2007, 12:02 AM   #5
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Quote:
Originally Posted by apparatus
This is from Widmer's website :


Our Flagship - America's Original Hefeweizen
A golden unfiltered wheat beer that is truly cloudy and clearly superb. Ever since Widmer introduced Hefeweizen to America in 1986, ours has been the standard by which all other Hefeweizens are judged.
1998 and 2006 GABF Gold Medal Award Winner
2004 Gold Medal Beer Cup


availability year-round
bitterness 30 IBU
alcohol by volume 4.9%
original gravity 11.75° PLATO
malts PALE, MUNICH, WHEAT,
CARAMEL 40L
hops BITTERING: ALCHEMY
AROMA: WILLAMETTE,
CASCADE
goes well with A WIDE RANGE OF FOODS FROM SALADS TO SEAFOOD TO ROBUST ETHNIC FOODS

Hmm. that's interesting. I wonder what type of caramel they are using at 40L.
The only thing I can think of off hand is CaraMunich 40.. Seems odd.

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Old 05-03-2007, 12:12 AM   #6
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Found a post on this one after searching. It seems I am right about in line (I hope)

-------oOo-------

EDIT> found it!:
From the September 94 issue of All About Beer Magazine:

Quote:
"Hefe-Weizen a la Widmer Brewing":

1 BBL recipe: 31 gallons/117 liters (divide by 6 to make 5 gallons)

25 lbs (11.3kg) American wheat malt
25 lbs (11.3kg) American two-row barley malt
3 lbs, 2 oz (1.4kg) Munich malt
1 lb, 3 oz (540gms) 40L carmel malt
11 oz (312gm) American Tettnanger hops
3 oz (85gm) American Cascade hops


Mash in at 120 degrees F (49C), hold 60 minutes. Raise to 158F (70C) for conversion. Boil wort about 1:30 plus; whirlpool. Ferment with a good ale yeast. Do not filter.
Original gravity: 11 plato
(SG: 1.044); 4.5 % alcohol
Terminal 2.1 plato
(SG: 1.008)
color 7 SRM
They imply that this is Widmer's actual recipe. You'll note that no AA% is given for the hops and the yeast is a little vague! I'd go with the WLP320. I think the critical ingredients may be that yeast and the munich malt.

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Old 05-03-2007, 12:21 AM   #7
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After reading around, I think it would be safe to drop down to .5 lbs. of munich.

The rest, I think looks half way decent and hey, it shouldn't turn out that bad, this is beer we're talking about.

All suggestions are welcome.

Thanks,

-- Trev

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Old 05-03-2007, 01:07 AM   #8
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Quote:
Originally Posted by Lil' Sparky
I think you've got too much bitterness there. I think hefe's usually have around 20 IBUs max.

Are you just doing a single infusion? You might do a little better with efficiency if you do a short rest at 122' and then step up to 152'.

Also, I'm just curious why you went with the munich and crystal. I'm not saying it'll turn out bad, but I doubt Widmer Hefeweizen has that much of those malts, if any.

Good luck!
Interesting posts re: Widmer. I'm actually surprised about a few things. I've had it a few times and it didn't seem like a 30 IBU beer, nor did it seem to have much munich or crystal character. I'd shoot low on those.

I still think a protein rest will help.

Make sure you let us know how it turns out.

Cheers
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Old 05-03-2007, 01:33 AM   #9
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Course I'll let everyone know how it turns out. This one I'll be taking pictures and probably video of the violent turbulence of the yeast taking action.

I'll be doing a blow off with this one. My wife would kill me if there was beer spewed all over the closet down stairs.

My Fat Tire clone is turning out pretty good for my first AG. I'm loving Palmer's book and Promash. I just jumped right into this after only brewing 3 extracts. I swear that AG is the only way to fly!

I'm going to drop down on the munich a bit and may on the Crystal 40 too. Like I said, I'm looking for suggestions and appreciate all the help I can get with my 2nd AG.

I may try to factor in a second step to my mash but so far I am going to really be pulling one out of my arse with this as a second AG because I am going to do a yeast starter as well.

-- Trev

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Old 05-03-2007, 01:39 AM   #10
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I just tried it for the first time last week and didn't seem like it had alot going on. I would cut back a little on the crystal and cut back on the hops for sure. 30 IBU's seems like way too much, it sure doesn't taste like it has 30 IBU's. I know a brewer who worked for Red Hook and they make Widmer on the east coast under contract, I'll see what he can tell me about the recipe.

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