Recipe Type: Extract Yeast: Safbrew WB-06 Yeast Starter: No Additional Yeast or Yeast Starter: No Batch Size (Gallons): 5 Original Gravity: ~1.053 Final Gravity: 1.101 Boiling Time (Minutes): 60 Color: < 5 Primary Fermentation (# of Days & Temp): 7 day in glass @ 65F Additional Fermentation: Continues fermenting once kegged for a few days Secondary Fermentation (# of Days & Temp): No Tasting Notes: Smooth, estery, and phenolic. Very much a traditional German hefe, with added spices
So there's a bit of a story about this one...I needed another keg of beer for the Halloween party this past fall, and only had eighteen days to do it. So I panicked a little bit, threw this batch together, and hoped for the best. It's quick, it's easy, and it's very very tasty at only 2 weeks old. A good beer to brew if you need something last-minute.
Bill of materials for 5 gallons:
6 lbs Wheat DME (55% wheat, 45% barley)
1 oz. Hallertauer pellets (3.8% AA) @60 min
0.5 oz. Hallertauer leaf (4.3% AA) @10 minutes
0.5 oz. Hallertauer leaf (4.3% AA) @flameout
0.5 tsp powdered cloves @~45 min
1 long (~8") cinnamon stick @~45 min
Safbrew WB-06
Procedure:
1) Bring ~3 gallons water to a boil. Remove from heat and add DME. Return to heat.
2) Add hops and spices according to schedule.
3) Cool at the end of the boil, add to carboy with 2 gallons cold water. Top up to ~5-5.25 gallons (you'll lose a bit).
4) Pitch yeast, cover.
5) PUT A BLOWOFF TUBE IN YOUR FERMENTER.
DO NOT USE AN AIRLOCK!!! USE A BLOWOFF TUBE!!!
6) Let ferment for 7 days, then keg and force-carb at around 1.010 S.G. It will continue to ferment in the keg, so if you're going to bottle this let it go until the S.G. is stable for 2 or 3 days before bottling to prevent bombs.
7) Serve chilled as soon as its properly carbonated. Though it definitely benefits from aging, it will be quite tasty even only a couple weeks after brewing.
This batch went over very well at the party, even after only 18 days from kettle to cup. The rest was consumed at a Christmas party, after which I was informed that it was indeed a fantastic beer. This is definitely staying in the rotation for whenever I need a quick hefe.
EDIT: The F.G. should be 1.010, NOT 1.101. I apologize for the typo.
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Last edited by shadowmage36; 01-26-2010 at 02:57 PM.
Reason: Wow, I'm a moron...look at the original FG in the recipe, then look at what it should be. *epic double facepalm*
Yeah, I noticed the F.G. error a little too late...not much that I can do about it at this point, you can't edit the fill-in bits of the recipe form once it's posted. However, as I noted in my edit, and I'll note here again,
The F.G. is 1.010, NOT 1.101.
As far as the spiciness/clove flavor is concerned, it's there but not overpowering. The yeast really dominates this one, especially with the WB-06. It's no more clovey than any other hefe I've tried, and the cinnamon is barely there. You could probably omit both and still have a very tasty beer, but I like that added subtle layer the cinnamon adds.
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I'm gonna give this recipe a whirl sometime this week. I had a question regarding the cinnamon stick. Do you have to do anything to the cinnamon (break it up, crush it, etc) before dropping in the brew pot?
Sorry for the delay in answering, IffyG. No, there's nothing special to do with the cinnamon. I just drop the whole long stick in. You could certainly crack it or grind it and get more flavor extraction, but that wasn't the intent of it. Mostly it's there to provide an additional, yet subtle, layer of flavor complexity. I hope the brew went well for you!
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No worries, it turned out great. I ended up using 65/35 wheat DME since I pulled the recipe from memory at the LHBS and only remembered the wheat DME part. I also added about half an ounce of cracked coriander with about 15 minutes left in the boil. Even my wine snob roommate enjoyed a pint last night. Definitely a crowd pleaser.
I had to change the hops as my LHBS didn't have what you suggested, but I just tried it today as I checked the SG, and I like it! I know I will like it more once its carbed and chilled. I was thinking about adding cherry flavor to it (to appease the women that will be drinking it this summer) but don't want to turn the whole batch that way. I might bottle half as is, then add some cherry syrup or something to the bottling bucket for the rest. What do you think?
Just be careful if you're adding syrups, as many of them contain sugar in addition to the flavorings. The other thing to watch out for is preservatives. Things like potassium or sodium sorbate, potassium benzoate, or sulfites of any sort. This will prevent your batch from carbonating. That would be bad.
My preference if I was going to add a fruit flavor would be to just use a few pounds of frozen fruit and secondary it. That adds another couple of weeks to the process, of course, but then you get a more natural and full flavor. But that's just me. Feel free to completely disregard my opinion.
What you should definitely NOT disregard is my earlier warning about preservatives. Other than that, go nuts! Any kind of fruit flavor shoud meld fairly well with this beer.
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I would transfer to a secondary, but I only have 2 carboys and the other is in use for a cider. I have a cherry tree in my back yard and would love to use those, but they are sour cherries and I don't think would taste too good. We'll see what happens...I probably won't do anything and leave it as is. Thanks.
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