All-Grain - Bee Cave Brewery Bavarian Hefeweizen - Page 4

Jeffro · 03-23-2008, 04:58 PM

Ed, I've got some Crystal 4.4 hops I'm planning on using in your recipe. Do you think that'll be OK?

**EdWort** · 04-05-2008, 12:24 AM

Quote:

Originally Posted by Jeffro

Ed, I've got some Crystal 4.4 hops I'm planning on using in your recipe. Do you think that'll be OK?

No idea. I've never used Crystal. A true Bavarian Hefe will have a German noble hop.

**BakerStreetBeers** · 04-10-2008, 04:38 AM

My first batch of this has been bubbling away happily in my water heater closet since Sunday evening. I ended up with 6+ gallons as well as a lower OG -- about 1.040 -- too much runnings and didn't compensate with extended boil. That doesn't bother me too much -- it'll be weaker, but I've got more of it! The larger volume did lead to a small amount of beer coming up through the airlock on my ale pale. I have been following a tip I picked up on the apfelwein thread and using vodka in my airlocks so not overly worried about introducing nasties.

I have a question about this recipe. If you cold crash and keg, do you still end up with yeast in suspension creating a cloudy beer? I seem to remember reading that the official style guidelines allow for both a clear and cloudy version, but I've always associated Hefeweizen with a poured glass that is cloudy.

**EdWort** · 04-10-2008, 11:54 AM

It's OK to crash cool for a day or so. There's a lot of yeast in suspension and there will be plenty even after crash cooling.

**BakerStreetBeers** · 04-22-2008, 04:35 AM

Ed, in the immortal words of Wayne Newton, "Danke Shoen". This stuff is SO GOOD. My first batch has been pouring since Saturday and I like it more every day. It's got a big nose like your grandma's house when she's making banana nut bread, except it's cold and it's beer. The mouthfeel is creamy, incredibly smooth and the flavor is a bit sweet, but not overly so. There is quite a bit of the banana, and a nice touch of clove thrown in as well. I think my fermentation temps were maybe on the higher end -- need to get a thermometer in that water heater closet.

I'm a hophead. Or I thought I was until this beer. Well, ok, I'm still going to love me a nice aggressive, grapefruity IPA. But this beer is an entirely different part of the spectrum, maybe even a different spectrum altogether.

Man, that's good stuff. I just hope it doesn't peak out before my hefe-loving buddy from high school comes to visit in a couple of weeks. For that matter, I hope I don't drink it all before then!!

**EdWort** · 04-22-2008, 12:01 PM

Quote:

Originally Posted by BakerStreetBeers

Man, that's good stuff. I just hope it doesn't peak out before my hefe-loving buddy from high school comes to visit in a couple of weeks. For that matter, I hope I don't drink it all before then!!

Thanks. I actually bottled some and the O'Fallon HBT group drank a 22 oz. bottle 6 months later. It was still very tasty then. It's a great summer beer.

Ryan · 05-12-2008, 04:21 PM

I have a quick question. Was this ever made into an extract recipe? I am not an AG brewer yet, but would like to give this recipe a try.

**EdWort** · 05-12-2008, 06:19 PM

Quote:

Originally Posted by Ryan

I have a quick question. Was this ever made into an extract recipe? I am not an AG brewer yet, but would like to give this recipe a try.

Give this one a try from Homebrewer_99. His extract brews kick butt.

http://www.homebrewtalk.com/f70/paulaner-style-hefe-weizen-32811/

Sigafoos · 05-22-2008, 02:04 PM

Hey Ed, thanks for being awesome. My first AG was your APA and it looks like this will be my second. I have two questions:

In your original recipe, for the 7#/4#, what's your estimated efficiency? I put it into my software as 70, but wanted to be sure because I have a crazy attention to detail (I'm estimating 65 for myself, just because I'm getting used to my system).

Also, I thought I read somewhere that wheat generally requires a protein rest. Is that only for unmodified, and the stuff you're using is modified? I'm assuming what I get will be as well, but since I'm new to this I wanted to be sure.

**EdWort** · 05-22-2008, 02:54 PM

I usually get in the 80s as far as inefficiency goes, but the recipe is calculated for 75%. I used modified wheat malt, so a single infusion works fine.

The main thing with this beer is constant fermenting temps. Keep it between 65-68 degrees. It will ferment around 8-10 degrees higher than ambient for the first couple days just from the thermal activity of the yeast working.