Newest Threads

**EdWort** · 08-06-2007, 01:29 PM

Recipe Type: All Grain
Yeast: Wyeast 3068 Weihenstephan
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.009
IBU: 10-13
Boiling Time (Minutes): 60
Color: 3-4 SRM
Primary Fermentation (# of Days & Temp): 10 days at 68 degrees
Secondary Fermentation (# of Days & Temp): None

3rd Place winner of the 2007 Alamo Cerveza Fest

Bavarian Hefeweizen 5.5 Gallon

7# German Wheat
4# German Pils
.5# Rice Hulls (if needed to prevent stuck mash)

Mash for 90 minutes at 153 degrees.

.75 Hallertau @ 45
.25 Hallertau @ 15

Wyeast Weihenstephan 3068 with starter.

Ferment 10 days at 68 degrees then crash cool & keg.

O.G. 1.052
F.G. 1.009

5.6% abv

Evan! · 08-06-2007, 02:15 PM

Awesome, Ed...simplicity often produces some beautiful things.

homebrewer_99 · 08-06-2007, 03:28 PM

Sounds good, but what's the AA% of the hops?

**EdWort** · 08-06-2007, 03:57 PM

They range from 3.2 to 4.0%. Whatever it takes to get at least 10 ibu's.

homebrewer_99 · 08-06-2007, 04:28 PM

Quote:

Originally Posted by EdWort

They range from 3.2 to 4.0%. Whatever it takes to get at least 10 ibu's.

Good enough. I put mine closer to 7 IBUs. I like it sweeter.

ohiobrewtus · 08-12-2007, 03:19 AM

Quote:

Originally Posted by homebrewer_99

Good enough. I put mine closer to 7 IBUs. I like it sweeter.

I may try to kick the IBU's up a bit, but the recipe looks great. Thanks, EdWort.

marosell · 09-09-2007, 08:52 PM

I tried making this about two weeks ago. I was worried because everyone said that hefes will ferment vigorously (with risk to blow off) but it didn't. I had some light bubblage for a couple days and then it just stopped.

Yesterday, I opened it up to bottle it and it didnt smell like beer, it smelled like bread, like someone opened up a new bag of white bread and threw it in some water. I took a gravity reading and I got a 1.02. I tasted it and it tasted sweet, so judging that it had a lot more sugars still in it, I pitched some generic ale yeast and it bubbled a little more, then stopped this afternoon (12 hours).

What did I do wrong?

Beerrific · 09-09-2007, 08:57 PM

Quote:

Originally Posted by marosell

I tried making this about two weeks ago. I was worried because everyone said that hefes will ferment vigorously (with risk to blow off) but it didn't. I had some light bubblage for a couple days and then it just stopped.

Yesterday, I opened it up to bottle it and it didnt smell like beer, it smelled like bread, like someone opened up a new bag of white bread and threw it in some water. I took a gravity reading and I got a 1.02. I tasted it and it tasted sweet, so judging that it had a lot more sugars still in it, I pitched some generic ale yeast and it bubbled a little more, then stopped this afternoon (12 hours).

What did I do wrong?

Which strain of yeast? How old was it? Did you make a starter? How and how much did you oxygenate/aerate? What temp were you fermenting at?

marosell · 09-09-2007, 09:16 PM

I attempted to create a starter with a beaker and a homemade stirplate (fan and magnets) and a stirbar I borrowed. Used some dry malt to start it.

I used Wyeast 3068, it was new, I didn't oxygenate at all, and I was fermenting at my room temperature (76 degrees).

The second yeast was a generic ale yeast, dehydrated, not too old. I didn't start it, just poured it in on top. 76 degrees.

JnJ · 09-10-2007, 10:18 AM

Hey Ed, I'am assuming your getting your ingredients from AHBS, if so, what wheat are you using? On their site I see "White Wheat", "Torrified Wheat" and "Unmalted Wheat". I was planning to use the Torrified in my hefe, but I'm not sure.