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Old 05-02-2012, 10:38 PM   #1
razorbuck
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Default All-Grain - Hank's Hefeweizen

Recipe Type: All Grain
Yeast: WLP300
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.05
Final Gravity: 1.009
IBU: 11.4
Boiling Time (Minutes): 60
Color: 3.2
Primary Fermentation (# of Days & Temp): 14
Tasting Notes: After aged had a very nice balance between banana and clove.

I was surprised that this recipe hadn't been posted here before. It is a kit that Midwest Supplies sells and I used the recipe for my first Hefe.

I fermented this one at around 72 degrees. It ended up having a ton of banana aroma for the first month which has slowly faded to a good balance between banana and clove. I am a big fan of Sweaty Betty (about the only hefe that I can regularly get where I'm at) and this turned out much more flavorful than ol' betty. My friends and family went "bananas" over this beer. Didn't last long. I was curious who else has tried this recipe and how precisely they went about mashing and what-not. The following is how I treated my first attempt at this recipe.

*5 lbs. Pilsner (2-row) German
*4 lbs. Flaked wheat
*8 oz. Cara-Pils
Protein rest @ 122 for 30 minutes
Saccharification @ 148 for 30 minutes
Mash Out @ 168 for 10 minutes
1/2 oz. Tettnang for 60 minutes
1/2 oz. Tettnang for 10 minutes
White Labs WLP300 yeast

Anyone else tried this recipe and done anything differently? Results?

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Old 05-03-2012, 01:15 PM   #2
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Quote:
Originally Posted by razorbuck View Post
I was surprised that this recipe hadn't been posted here before. It is a kit that Midwest Supplies sells and I used the recipe for my first Hefe.

I fermented this one at around 72 degrees. It ended up having a ton of banana aroma for the first month which has slowly faded to a good balance between banana and clove. I am a big fan of Sweaty Betty (about the only hefe that I can regularly get where I'm at) and this turned out much more flavorful than ol' betty. My friends and family went "bananas" over this beer. Didn't last long. I was curious who else has tried this recipe and how precisely they went about mashing and what-not. The following is how I treated my first attempt at this recipe.

*5 lbs. Pilsner (2-row) German
*4 lbs. Flaked wheat
*8 oz. Cara-Pils
Protein rest @ 122 for 30 minutes
Saccharification @ 148 for 30 minutes
Mash Out @ 168 for 10 minutes
1/2 oz. Tettnang for 60 minutes
1/2 oz. Tettnang for 10 minutes
White Labs WLP300 yeast

Anyone else tried this recipe and done anything differently? Results?
I havent tried it yet but ive already done 4 hefe's this spring. Im interested in how 4lbs of flaked wheat will work out. How was the mouthfeel? Was there a bittery/clove bite to it after the banana faded from your palate after each drink?
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Old 05-03-2012, 01:32 PM   #3
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Back when first starting out brewing all grain when I didn't formulate my own recipes, I brewed this kit. From what I remember it didn't last long either. I recall I followed the kit directions and did a single infusion mash at 154 for 60mins. I believe a decoction mash really is the only way to go with this style but that is my opinion.

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Old 05-04-2012, 02:48 PM   #4
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Wheatmeister, it turned out very light and smooth. Fair head retention. There is nothing even partially bitter about how this beer turned out. As the banana flavors fade it reaches a nice balance between fruit and spice. It is only mildly spicy. If you're into hefe's i would recommend trying this recipe out. This is the only hefe I have ever done so I can't compare it to other recipes.

DangerRoss, i didn't have the instructions since I didn't buy the kit so I just punched everything into Beersmith. What yeast did you use?

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Old 05-05-2012, 02:57 AM   #5
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I used wyeast 3068 Weihenstephan Wheat and fermented at about 68 F.

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Old 05-06-2012, 03:22 PM   #6
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DangerRoss, that is the yeast I will be using next time. I have since converted to using wyeast exclusively, mainly because the LHBS that i prefer only carries wyeast. I may give a decoction mash a try, thanks for the input.

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Old 07-18-2012, 02:41 PM   #7
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Anyone happen to know what grains are used in the Hank's extract recipe? I know that otherwise it is 3.3 lbs of wheat malt, 1 lb of DME and Tettnang hops.

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Old 07-27-2012, 09:23 AM   #8
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http://www.midwestsupplies.com/hank-s-hefeweizen.html
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Old 04-08-2013, 06:09 PM   #9
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Just a little update, I saved one bottle of this along with another Hefe recipe I tried last year (Bee Cave Brewery Hefeweizen) and had a few friends do the blind taste test. Everyone agreed that the Hank's Hefeweizen was their favorite of the two. I will be doing my first decoction mash of this recipe in the next two weeks as a 10 gallon batch.

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Old 04-15-2013, 08:49 AM   #10
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Did my first decoction mash of this yesterday morning and it seems to have gone quite well. I used the mash schedule found in the book "brewing better beer".

Dough in at 113 and rest for 15 min, raise to 131 and rest for 10 min. Pull thick decoction and raise that to 158 and rest for 20min, while simultaneously bringing the original pot up to 149 and holding i there. Then, bring the decocted mash to a boil for ten minutes. Finally, combine both pots to reach 158. Then up to 168 for mash out.

Got a measured efficiency of 86.2%. I did a three stage batch sparge instead of two just due tue the fact that it was a an 11 gallon batch and I had to break it up that many times just so it would fit in my lauter tun. Took a gravity reading of the last runnings from the lauter and got a gravity reading of 1.000. I'd say I got about everything she had in her.

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