All-Grain - Bee Cave Brewery Bavarian Hefeweizen - Page 30

DNW · 10-29-2009, 03:38 PM

Quote:

Originally Posted by morebeer

If I want to make this as a partial mash can I just substitute 2.5lbs Wheat DME for 5lbs of the wheat grains and leave the Pilsner alone, or should I scale both of the grains down? When I plug it into Beer Smith it looks like it should work, but does that sound right?

I'm not a pro, and I haven't actually made it yet, but here is my planned PM 6 gallon batch:

3# Wheat DME
4.5# German Red Wheat
2.5# German Pils

Since "wheat" DME is actually only between 50-75% wheat (depending on brand), I prefer to keep the proportion of grains the same as the original batch. Note that this is a 6 gallon batch - it's the same amount of work, and I bottle two sixers and keg the rest (usually about 4.5-5 gallons). I use an 8 gallon bucket for primary so I don't need to worry too much about blowoff.

For 5 gallons it would be:
2.5# Wheat DME
3.75# German Red Wheat
2# German Pils

Since I have some #3333 German wheat yeast I collected from earlier batches of all extract, that is what I'll be using. Even tho it's getting well past summer, I love Hefes...

**CottageGroveBrew** · 12-01-2009, 03:06 AM

EdWort
Have you tried this at a lower fermentation temp? Brewing Classic Styles recommends 62. Just cerious, can't wait to brew it this weekend. Also any idea on water profile?
Thanks

gophilliesgo · 12-12-2009, 09:07 PM

I'm interested in hearing some suggestions on a no sparge version of this recipe. If no sparge "creates a maltier and fuller body", it may compenstate for the lack of time (or interest) in doing a decoction mash. A couple extra bucks in grain for a real, full Hefe would be worth it.

Maybe 8.5# of wheat and 5 or 5.5 # of Pils malt?

This is my first no sparge attempt, and I'd like some recommendations.

Would there be any increase in chance of stuck sparge with the increased grains? Increase the rice hulls to 1lb.?

Prost!

**IXVolt** · 01-06-2010, 12:34 AM

Ed,

I made a batch of your Hefeweizen and added some frozen raspberries from our garden!

I took a sample as I was filling a keg, WOW this turned out amazing. I'm just a little concerned about telling SWMBO about it.... cause it won't last long!

Once it has some bubbles and drops a few degree's this beer will be epic!

gophilliesgo · 01-18-2010, 09:25 PM

Edwort -

Thanks for this recipe.

I fermented at 62F and pitched at 54F. Perfect balance of clove and banana flavors.

(I wish there was a dancing clove too)

This beer tastes exactly like the Bavarain Hefes in Southern Germany - ala Rothaus, Paulaner, Franziskaner. Exactly what I was going for.

This was only my second all-grain Hefe and the first was a similar grain bill but I used the dry wheat yeast Safebrew WB-06. Never ever again will I make that mistake again.

It's ALL about the yeast.

beerburglar · 01-29-2010, 08:49 PM

Edwort - firstly, excuse any ignorant questions, newbie here. I've done two ales (both LME), one an american amber and the other a pumpkin spiced ale. I'm doing an all grain mocha stout, but i'd like to get a heffe going in the meantime. This recipe looks simple - which is what I'm looking for. I was wondering where you get your German Wheat from and what the numbers in front of the grain names mean. Thanks!

Adam78K · 02-24-2010, 02:36 AM

Anyone try this recipe with perle hop? That's all I got might be nice.

MilwaukeeBrewGuy · 02-26-2010, 06:03 PM

anyone else notice hat the final runnings are super clear? Even the first runnings were lighter than i expected. I was expecting more golden to the color.

Crap, it is probably due to the fact that i missed my OG by 10 pts! 1.042. I guess I cut too much off my grain bill.

So discouraged...

**bnmir** · 02-27-2010, 11:39 PM

This was my first time with weiphen yeast.
I made a 1L starter in a 2L flask on a stirplate, with the usual aluminum foil cover.
And came home the next day to find the foil across the room and a sticky foam volcano covering the flask stirplate and counter!
No one warned me i'd need a blowoff tube for my starter

**Ki-ri-n** · 03-14-2010, 04:49 AM

Quote:

Originally Posted by 944play

PEEEEYEEEWW!! I'm fermenting this at 62F per Jamil, and it's kicking out loads of sulfur. I'll let it roll up to 68 when it slows down....

Not sure if this made a difference but, I had put my blow off tune into a StarSan solution (I was going to dump it anyway) and had loads of sulfur. Switched to a water/bleach solution and the sulfur is gone.

Quote:

Originally Posted by bnmir

This was my first time with weiphen yeast.
I made a 1L starter in a 2L flask on a stirplate, with the usual aluminum foil cover.
And came home the next day to find the foil across the room and a sticky foam volcano covering the flask stirplate and counter!
No one warned me i'd need a blowoff tube for my starter

At least yours stayed on the stir plate. First time using mine and I found the beaker laying on the counter

Other than that, I'm liking where this one is going