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05-22-2008, 03:17 PM
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#41
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Senior Member
Join Date: Aug 2007
Location: Buffalo, NY
Posts: 851
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Hmm, yeah my fermenting temps are gonna kill me. I have no idea what it's going to be like from one day to the next, really... I need to invest in a fermentation chamber soon (as soon as SWMBO forgets about all the stuff I bought to go AG).
With 75% efficiency, BeerAlchemy is saying that the OG and abv are slightly higher than BJCP guidelines. I suppose it doesn't matter, but it's interesting to play around with things to see what changes (to go for 65% efficiency, it gave me slightly over 8 lbs wheat and 4.5 lbs pilsner, so I evened it out at 8 and 4 for easy buying, which took it down somewhat)
Oh, another thing since I'm bugging you... you said that this was still good 6 months later? I thought wheats had a shorter lifespan, and would go downhill in a month or so. It's part of the reason I've been wary to try one, because I already have a decent amount of beer that I'm slowly going through. I would, however, love to try this and so if it will last me through the fall then I'm all over it. |
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[1:47pm] chefmike: and dont listen to sigafoos!
[1:47pm] Sigafoos: that's generally good advice
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05-22-2008, 03:24 PM
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#42
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Formerly Bike N Brew
Join Date: Mar 2007
Location: Evanston IL
Posts: 1,864
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Quote:
Originally Posted by Sigafoos
Hey Ed, thanks for being awesome.
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Nothing beats an existential statement of goodness for signature material, huh Ed?
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No signature required.
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05-22-2008, 03:27 PM
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#43
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Moderator
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,971
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I have had German Hefe's at 5.9% and mine tend to be on right on the cusp or over that. Cut back on the grain bill if you wish. I'm not brewing for BJCP, but for me.
Folks say that you need to drink Hefe's early, but if you want them to last, I recommend bottling it while the hefe is in suspension. If it sits in a keg for a month or two, you will need to rouse the yeast. The problem I have seen is I rouse too much and then have to wait a day or two because there is more yeast in suspension than I like.
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05-22-2008, 03:30 PM
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#44
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Moderator
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,971
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Quote:
Originally Posted by Bike N Brew
Nothing beats an existential statement of goodness for signature material, huh Ed?
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What can I say? I need to remind SWMBO of this... 
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05-22-2008, 06:15 PM
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#45
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Senior Member
Join Date: Oct 2007
Location: Austin, Texas
Posts: 317
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Ed.
Can you give us your thoughts on the grain bill on this?
Some places I have read (joy of homebrew) and other recipes state that the wheat should either be equal with the barley or less that the barley.
Obviously you like it with more wheat than barley. Can you give some feedback or thoughts on this?
Thanks.
T
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T Grier
Austin Texas
My Brew Status Page -
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05-22-2008, 06:55 PM
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#46
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Moderator
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,971
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Quote:
Originally Posted by tgrier
Ed.
Can you give us your thoughts on the grain bill on this?
Some places I have read (joy of homebrew) and other recipes state that the wheat should either be equal with the barley or less that the barley.
Obviously you like it with more wheat than barley. Can you give some feedback or thoughts on this?
Thanks.
T
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It's a wheat beer and a Bavarian Hefeweizen at that. German Hefe's MUST (by law) have a minimum of 50% wheat malt and some go up to 70%.
What other folks do or recommend for their wheat beers, whatever style does not matter. I want one that tastes like it is fresh off the plane from Munich which, IMHO, this beer does.
This is not for folks who don't like a Franziskanner or Paulener Hefeweizen, but if you do, this recipe will make you happy.
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05-22-2008, 07:03 PM
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#47
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Senior Member
Join Date: Mar 2007
Location: The Middle of NJ
Posts: 4,331
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Quote:
Originally Posted by EdWort
but if you do, this recipe will make you happy.
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That's me!
Now who has the clone for Weihenstephaner?? I'll take one for Moosbacher while we're at it...
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05-22-2008, 07:53 PM
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#48
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Senior Member
Join Date: Oct 2007
Location: Austin, Texas
Posts: 317
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Quote:
Originally Posted by EdWort
This is not for folks who don't like a Franziskanner or Paulener Hefeweizen, but if you do, this recipe will make you happy.
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This is a double Negitive i think .. so If I DO like Franz and/or Paulener I SHOULD brew this beer. Correct?
Thanks ED.
I am brewing this tonight. .... T
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T Grier
Austin Texas
My Brew Status Page -
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05-22-2008, 08:55 PM
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#49
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Moderator
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,971
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Quote:
Originally Posted by tgrier
This is a double Negitive i think .. so If I DO like Franz and/or Paulener I SHOULD brew this beer. Correct?
Thanks ED.
I am brewing this tonight. .... T
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If you like a good German Hefe, brew this beer. You will be happy. Can you do 68 degrees in this heat? Controlled fermentation temps are crucial to a good Hefe.
I'll be using Tettnanger with it this year as I have couple pounds of it. I'm sure it will substitute nicely for the Hallertau.
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06-03-2008, 04:50 PM
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#50
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Senior Member
Join Date: Feb 2008
Location: Austin Tx
Posts: 311
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When I put that grain bill into Beersmith I get an estimated OG of 1.057. Any thoughts on the discrepancy? Efficiency is set to 75.
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