02-16-2013, 01:58 PM
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Join Date: Sep 2012
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Winter Weizen (Bavarian Hefeweizen)
Recipe Type: Partial Mash
Yeast: Wyeast #3068
Yeast Starter: 1.5 Liter with stirplate
Batch Size (Gallons): 5.25
Original Gravity: 1.046
Final Gravity: 1.010
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 10 days @ 64 F
Additional Fermentation: D-rest for last 3 days @ 68 F
Tasting Notes: Clove forward hefeweizen, with light mouthfeel. Refreshing.
~7 gallons distilled water needed
*Very Mini-Mash, simply wanted to add some fresh ingredients doubt it added much to the final beer
4oz Munich (in future, to get more from the wheat would use base malt)
4oz torrified wheat
Mini mash on stovetop with 0.63qt @174 F for mash temp of 156 X 45minutes.
Sparged over strainer with liquor at 168 F to reach preboil volume of 4.15 gallons.
Brought to a boil.
Add 0.5# Briess Wheat DME
Add 6#NB Wheat LME
Add 0.5oz Hallertauer (4.8%AA) for 2.4HBU @60 minutes
Add 0.5oz Hallertauer (4.8%AA) for 2.4HBU @30 minutes
Immersion Wort Chiller @ 15 minutes
Add yeast nutrient @ flameout
Pitch starter @66 F; goal was 4 days @64F then 3 days @68F
I used a swamp cooler/fan and had the following temp control:
*Did two day cold crash @36F in refrigerator, despite being wheat beer
Kegged @18PSI @36F X 2 weeks for desired carbonation of 2.8vols
Delicious beer, refreshing and close to Paulaner style IMO. But don't take my word for it - brew it up!