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Old 12-06-2010, 01:17 PM   #91
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Didn't think hefes were supposed to be clear...does it affect the flavor vs one that's cloudy with the yeast and all the other traditional hefe color?

This picture was a 4/5ths pour from a 22 oz. bomber; the remaining bit swirled in the bottle and added, which then gave it the traditional cloudy look. My purpose in taking the picture is just to show how patience can result in almost lager-like ales. The color is darker, yes, I added more specialty grains and extract. If you follow the thread back I took this most amazing recipe and extended it to just over the style guidelines; stronger, darker than a hefe but not quite a Weizenbock. The taste is darn good!
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Old 12-06-2010, 06:03 PM   #92
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This picture was a 4/5ths pour from a 22 oz. bomber; the remaining bit swirled in the bottle and added, which then gave it the traditional cloudy look. My purpose in taking the picture is just to show how patience can result in almost lager-like ales. The color is darker, yes, I added more specialty grains and extract. If you follow the thread back I took this most amazing recipe and extended it to just over the style guidelines; stronger, darker than a hefe but not quite a Weizenbock. The taste is darn good!
Sweet. I love hefes. One of my favorites. I'm a fan of the Franziskaner and Paulaner hefes.
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Old 01-13-2011, 01:38 AM   #93
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I'm not able to use the recommended yeast, can I use WLP300 or WLP380?

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Old 01-13-2011, 02:07 PM   #94
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I'm not able to use the recommended yeast, can I use WLP300 or WLP380?
WLP300 is pretty much Wy3068

WLP308 is pretty much Wy3333

http://www.mrmalty.com/yeast.htm#WLP_vs_Wyeast
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Old 01-14-2011, 01:33 PM   #95
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WLP300 is pretty much Wy3068

WLP308 is pretty much Wy3333

http://www.mrmalty.com/yeast.htm#WLP_vs_Wyeast
so do I purchase both yeast strains, make a starter using both of them, then pitch the mixed starter into the wort?

Wouldn't the yeasts compete with each other for food? Or are they allies in a battle to produce alocholic goodness?
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Old 01-16-2011, 11:59 PM   #96
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Ideas?

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Old 01-17-2011, 07:35 PM   #97
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Why is would you mix both yeasts? Am I missing something? I think he is saying is use the 300 it is basically the 3068.

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Old 01-17-2011, 11:11 PM   #98
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I asked about mixing because the first post with the recipe lists the yeast as:
Yeast Starter: Starter is made of 2nd generation yeast. It is a mixture of WLP351 and 3068 Bavarian

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Old 02-15-2011, 11:29 AM   #99
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Paulaner-style Hefe Weizen from CLONE BREWS, page 82

Brewer: Bill Elwell (homebrewer_99@yahoo.com
Beer: Paulaner Hefe Weizen
Type: Extract w/grain
Size: 5.25 gallons

Water: 4 gals PUR filtered tap water placed in freezer for 4-5 hours prior to brewing.
Grain: 4 oz. Briess Munich Malt 6-row
Steep: Crush malt. Steep in ½ gal water at 150F for 20 mins. Sparge with 1 gal 150F water.
Boil time: 60 minutes

Malt:

1 lb. Extra Light DME
5 lb. Wheat DME

Hops: .5 oz (½ oz.) Hallertau Hersbrucker (6% AA) for 60 mins = 3%AA

Yeast: Starter is made of 2nd generation yeast. It is a mixture of WLP351 and 3068 Bavarian Weizen yeast and 1 baby food jar of WLP351.

Log: BREW DATE: 5 May 07

Bring steeped malt to a boil then remove from flame.

Add hops and 1 lb XL DME and dissolve. Boil for 45 mins. Remove from flame.

Add remaining malt 1 lb at a time and dissolve.

Return pot to flame and boil 15 mins. Remove from heat.

Sparge hops through net on primary. Top off to 5.25 gals with freezer water. Stir in.

TEMP: 70F (Strip) / 68F (Therm)
OG: 1.049
FG: 1.010

Potential alcohol: 3.990% ABW / 4.988% ABV

NOTE: I removed 45 oz of gyle from the wort and placed in 2 mason jars in the fridge for kraeusening at kegging time.

8 May 07: Temp: 77F / Gravity: 1.012

10 May 07: Temp: 77F / Gravity: 1.010 Definitely sweeter than the last batches. Very nice though. Still a bit of the sulfuric smell. I’ll probably keg this weekend. Don’t forget to warm the gyle up to room temp.

Carbonation:

11 May 07: Kegged. I added the 2 mason jars of gyle in the keg then racked on top of it. Topped gas off to 25 psi.

17 May 07: Sampled and re-topped off to 25 psi. I placed the keg in the fridge to get cold (40F). I’ll put gas on it (25 psi) for the next few days to carbonate.

Tasting:

17 May 07: Sampled keg. Beer is definitely on the sweet side in a nice way.

NOTE: I upped the hops on the next batch slightly by.05 oz to .55 oz instead of .5 oz.

19 May 07: The keg’s been on 25 psi for 2 days now. There is a small head, but not much carbonation. Sampled from the keg. Tastes VERY good. On the sweet side of delicious. Gassed up to 25 psi again.

5 Jun 07: Me and Dan killed this keg in 1 day. It was so tasty. I find it comparable to a Julius Echter HW from Nurnberg and the sweetness close to a Roth HW from Schweinfurt. I definitely will have to make more.

EDIT: The .5 oz of hops used in this recipe tastes better than the .55 oz used in 2 subsequent batches. Keep it at .5 oz in future batches. There’s nothing wrong with the batches using .05 more hops, they are just (slightly) more bitter.

Hello there,

I'm planning to make this pretty soon cause of the +ve review this has gotten.

Being a newbie can someone please tell me what is this procedure all about?

Yeast Starter: Starter is made of 2nd generation yeast. It is a mixture of WLP351 and 3068 Bavarian

Thanks in advance.
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Old 03-24-2011, 07:04 PM   #100
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Has anyone who's brewed this used the gyle/krausening method from the original post or are folks just priming with corn sugar for bottling? I'm a relative noob, so this sounds a little daunting.

I'm looking forward to brewing this up, but sadly my LHBS doesn't have wheat DME right now, only LME, so I think I'm going to be going that route and hope it doesn't effect the flavor.

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