williamgardner
Active Member
This is my first Hefeweizen. Brewing this for our annual week at our family camp. Love Hefe's but am certainly no expert in the style. My plan is an easy drinking, thirst quenching hefe with some subtle honey mixed in with the banana/clove undertones that should develop from the strain of yeast.
I know the crystal is prob unnecessary but it does add a bit of color I am looking for. Any help or suggestions would be appreciated.
In regards to the honey, I know actual honey wont add honey taste as it will ferment out. That's why I am adding the Honey malt. But the question is when to add the honey...beginning boil, flameout, primary? I am leaning 1/2 at flameout, 1/2 in primary...
Type: All Grain
Date: 3/30/2010
Batch Size: 10.50 gal
Brewer: William & Joseph
Boil Size: 13.12 gal Asst Brewer:
Boil Time: 60 min Equipment: W&J's Extreme Cooler/Keggle
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 43.48 %
8.00 lb Wheat Malt, Ger (2.0 SRM) Grain 34.78 %
1.50 lb Honey Malt (25.0 SRM) Grain 6.52 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.35 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.17 %
1.25 oz Hallertauer Hersbrucker [4.00 %] (60 min) Hops 8.5 IBU
1.25 oz Hallertauer Hersbrucker [4.00 %] (20 min) Hops 5.2 IBU
2.00 lb Honey (1.0 SRM) Sugar 8.70 %
2 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.80 %
Bitterness: 13.7 IBU Calories: 246 cal/pint
Est Color: 6.9 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Light Body Total Grain Weight: 21.00 lb
Sparge Water: 5.88 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Light Body Step Time Name Description Step Temp
75 min Mash In Add 26.25 qt of water at 161.4 F 150.0 F
10 min Mash Out Add 16.80 qt of water at 200.2 F 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
I know the crystal is prob unnecessary but it does add a bit of color I am looking for. Any help or suggestions would be appreciated.
In regards to the honey, I know actual honey wont add honey taste as it will ferment out. That's why I am adding the Honey malt. But the question is when to add the honey...beginning boil, flameout, primary? I am leaning 1/2 at flameout, 1/2 in primary...
Type: All Grain
Date: 3/30/2010
Batch Size: 10.50 gal
Brewer: William & Joseph
Boil Size: 13.12 gal Asst Brewer:
Boil Time: 60 min Equipment: W&J's Extreme Cooler/Keggle
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 43.48 %
8.00 lb Wheat Malt, Ger (2.0 SRM) Grain 34.78 %
1.50 lb Honey Malt (25.0 SRM) Grain 6.52 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.35 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.17 %
1.25 oz Hallertauer Hersbrucker [4.00 %] (60 min) Hops 8.5 IBU
1.25 oz Hallertauer Hersbrucker [4.00 %] (20 min) Hops 5.2 IBU
2.00 lb Honey (1.0 SRM) Sugar 8.70 %
2 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.80 %
Bitterness: 13.7 IBU Calories: 246 cal/pint
Est Color: 6.9 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Light Body Total Grain Weight: 21.00 lb
Sparge Water: 5.88 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Light Body Step Time Name Description Step Temp
75 min Mash In Add 26.25 qt of water at 161.4 F 150.0 F
10 min Mash Out Add 16.80 qt of water at 200.2 F 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).