greatschmaltez
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP300
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- 1200 mL
- Batch Size (Gallons)
- 6.0
- Original Gravity
- 1.050
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 13
- Color
- 3-4 SRM
- Primary Fermentation (# of Days & Temp)
- 21 days @ 62 degrees
- Secondary Fermentation (# of Days & Temp)
- NA
- Additional Fermentation
- NA
- Tasting Notes
- Super crisp drinkable hefeweizen
Recipe Specifications
--------------------------
Batch Size: 6.00 gal (5.5 in the fermenter)
Boil Size: 8.33 gal
Estimated OG: 1.050 SG
Estimated Color: 3.4 SRM
Estimated IBU: 13.5 IBU
Brewhouse Efficiency: 79.00 %
Boil Time: 90 Minutes
Grains
1# Rice Hulls
6.5# Wheat Malt
3.5# German Pilsner Malt
Mash
Protein Rest @ 130 degrees with 12 qts of Water for 20 minutes
Beta Rest @ 145 degrees with +4 qts of boiling water for 40 minutes
Alpha Rest @ 155 degrees with +6 qts of boiling water for 40 minutes
Boil
90 minute boil
1.00 oz Hallertauer [4.00 %] (60 min)
Fermentation
1 Pkgs WLP300 (1200 mL Starter)
Ferment at 62 degrees (SP=63 on Johnson Controller)
3 weeks in the primary, then cold crash a couple days, then keg/carb
Comments
Being of German heritage and living in South East Texas, I wanted to make an authentic hefeweizen that has a distinct drinkability element. I have tinkered with this recipe over the last 6 months or so and really think I got it perfect at this point. This beer has a great clove aroma and a perfect balance of banana and clove taste. Fermenting on the lower end with a larger than average starter is what sets this beer apart from most of the others on the market I think. The finish is nice and crisp, making for a super drinkable hefeweizen. You'll obviously need a blow-off tube. You can use 3068, but I've found better results with WLP300, at least for what I was wanting to achieve. Also, you can probably get away with just doing a beta and alpha rest, but again, being German, I wanted to keep tradition with some what of a "decoction" mash... even though this is infusion steps. I also carb on the higher side of the style guidelines around 2.8.
Sorry no pictures, was planning on having some but my wife and I threw a party this weekend with 4 homebrews on tap and this one was the only one knocked out. Crowd favorite, enjoy.
--------------------------
Batch Size: 6.00 gal (5.5 in the fermenter)
Boil Size: 8.33 gal
Estimated OG: 1.050 SG
Estimated Color: 3.4 SRM
Estimated IBU: 13.5 IBU
Brewhouse Efficiency: 79.00 %
Boil Time: 90 Minutes
Grains
1# Rice Hulls
6.5# Wheat Malt
3.5# German Pilsner Malt
Mash
Protein Rest @ 130 degrees with 12 qts of Water for 20 minutes
Beta Rest @ 145 degrees with +4 qts of boiling water for 40 minutes
Alpha Rest @ 155 degrees with +6 qts of boiling water for 40 minutes
Boil
90 minute boil
1.00 oz Hallertauer [4.00 %] (60 min)
Fermentation
1 Pkgs WLP300 (1200 mL Starter)
Ferment at 62 degrees (SP=63 on Johnson Controller)
3 weeks in the primary, then cold crash a couple days, then keg/carb
Comments
Being of German heritage and living in South East Texas, I wanted to make an authentic hefeweizen that has a distinct drinkability element. I have tinkered with this recipe over the last 6 months or so and really think I got it perfect at this point. This beer has a great clove aroma and a perfect balance of banana and clove taste. Fermenting on the lower end with a larger than average starter is what sets this beer apart from most of the others on the market I think. The finish is nice and crisp, making for a super drinkable hefeweizen. You'll obviously need a blow-off tube. You can use 3068, but I've found better results with WLP300, at least for what I was wanting to achieve. Also, you can probably get away with just doing a beta and alpha rest, but again, being German, I wanted to keep tradition with some what of a "decoction" mash... even though this is infusion steps. I also carb on the higher side of the style guidelines around 2.8.
Sorry no pictures, was planning on having some but my wife and I threw a party this weekend with 4 homebrews on tap and this one was the only one knocked out. Crowd favorite, enjoy.