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-   -   Simple Hefeweizen (http://www.homebrewtalk.com/f70/simple-hefeweizen-186432/)

HOOTER 07-14-2010 06:02 PM

Simple Hefeweizen
 
5 lbs. Briess Bavarian wheat DME

8 oz. Carahell

1 oz. Tettnanger (4%)

Danstar Munich

Steep grains for 20 min. @ 155f. Bring to boil and add 2 lbs. extract and Tettnanger hops. Add 3 lbs. extract with 10 minutes remaining in the boil. Ferment for 10 days, keg at about 4 volumes (or bottle) and enjoy. (Full boil recommended). Nothing fancy here, just a very easy and quick Hefe that manages to disappear rapidly. It's almost too simple to post but My friends and I dig this beer so much I figured it might be worth sharing. Fermenting in the mid 60's makes for a very clean American style Hefe but my last batch fermented around 70 and is much closer to a true Bavarian style. This yeast has always fermented very vigorously for me so use a blowoff tube. Enjoy :mug:

http://www.homebrewtalk.com/members/...cs/283-035.jpg

Grizzlybrew 07-16-2010 02:12 AM

Looks Tasty!

txcoyote2 07-23-2010 12:06 AM

Had stuff ordered for a similar hefe, but I think I like this one better. How do you think it will work out with Cascade or Saaz hops and six pounds of blackberries in the secondary?

HOOTER 07-23-2010 01:21 AM

Quote:

Originally Posted by txcoyote2 (Post 2175989)
Had stuff ordered for a similar hefe, but I think I like this one better. How do you think it will work out with Cascade or Saaz hops and six pounds of blackberries in the secondary?

Not sure about the blackberries. Not really my thing although I'm all for experimenting. Maybe someone with more experience brewing with fruit can comment.

Authenticity aside, bittering hops are not crucial as long as you get around the right AA%. I've brewed this with crystal 10L and Mt. Hood hops and the outcome was pretty much the same. I just prefer to use German ingredients for authenticity sake.

txcoyote2 07-23-2010 01:38 AM

Quote:

Originally Posted by HOOTER (Post 2176097)
Not sure about the blackberries. Not really my thing although I'm all for experimenting. Maybe someone with more experience brewing with fruit can comment.

A friend of SWMBO gave us 12 pounds of fresh blackberries with which to experiment. I intend to put six pounds in a hefe and six pounds in a pale ale and we'll see what happens. I'll put a little (around a pound) in the primary, then the rest in secondary. If it's good, we'll drink it. If it's not, we'll wait a while. If it's never good, we won't drink it. No biggie.

tenchu_11 07-26-2010 01:50 AM

Looks great! Going to be my first non Home Brew bought brew.

cd38 07-28-2010 01:44 AM

would liquid yeast effect this beer much

HOOTER 07-29-2010 05:16 PM

Quote:

Originally Posted by cd38 (Post 2184717)
would liquid yeast effect this beer much

You could probably achieve a more authentic Hefeweizen by using liquid yeast for sure. Munich doesn't give the banana and clove character to the same extent as something like WLP300 or Wyeast 3068. Using dry yeast is what helps make this a "simple" Hefeweizen, but using liquid yeast is beneficial when trying to make a true to style Bavarian Hefeweizen.

thornton33 08-03-2010 01:37 PM

Any thoughts on steeping 4oz Crystal 20L and 8oz Carapils? I wanted a slightly sweeter brew than the traditional dry palate of certain versions of the Hefeweizen...

HOOTER 08-03-2010 04:06 PM

Quote:

Originally Posted by thornton33 (Post 2195947)
Any thoughts on steeping 4oz Crystal 20L and 8oz Carapils? I wanted a slightly sweeter brew than the traditional dry palate of certain versions of the Hefeweizen...

You could do that. I'm not sure 4 oz. C20 will contribute much more sweetness than 8 oz. of Carahell, which is essentially a 10L crystal. The carapils will increase head formation and retention but do very little in the way of flavor. If it's increased sweetness your looking for, you could do the Crystal 20 and the Carahell together maybe. You may want to try the recipe as is though because I find the the grainy sweetness in this brew to be just a bit higher than most Hefe's anyway.


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