- Recipe Type
- All Grain
- Yeast
- Wyeast 3068
- Yeast Starter
- 1000 ml
- Batch Size (Gallons)
- 6 Gallons
- Original Gravity
- 1.052
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 90
- IBU
- 13
- Color
- 5.8
- Primary Fermentation (# of Days & Temp)
- 12 days @ 63 deg F
- Secondary Fermentation (# of Days & Temp)
- N/A
- Tasting Notes
- Nice clove and banana balance, not overpowering
OK. Nothing earth shattering here. A fairly traditional Bavarian Hef grist. This beer did very well in competition getting a first in style in a local contest with 650 entries, then going to a mini BOS at the regional NHC, and advancing and taking 1st in the HBT contest. In the HBT contest in the finals the beer was about 10 weeks old and the final round got one of the last 2 or 3 bottles before the keg kicked so the beer was definitely getting a bit old at that point.
Recipe follows.
Ingredients Amount Item Type % or IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 4.17 %
7 lbs Red Wheat Malt, Ger (3.6 SRM) Grain 58.33 %
3 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 29.17 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 8.33 %
0.50 oz Hallertauer [4.70 %] (60 min) Hops 7.3 IBU
0.50 oz Hallertauer [4.70 %] (30 min) Hops 5.6 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Starter 1000 ml] Yeast-Wheat
Beer Profile Estimated Original Gravity: 1.051 SG (1.040-1.056 SG) Measured Original Gravity: 1.052 SG
Estimated Final Gravity: 1.012 SG (1.010-1.014 SG) Measured Final Gravity: 1.009 SG
Estimated Color: 5.7 SRM (2.0-9.0 SRM) Color [Color]
Bitterness: 13.0 IBU (10.0-20.0 IBU) Alpha Acid Units: 4.7 AAU
Estimated Alcohol by Volume: 5.04 % (4.30-5.60 %) Actual Alcohol by Volume: 5.34 %
Actual Calories: 220 cal/pint
Name Description Step Temp Step Time
Acid Rest Add 12.96 qt of water at 123.4 F 112.0 F 10 min
Saccrification Add 1.92 qt of water and heat to 152.0 F over 20 min 152.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 1 min
Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.6 (2.4-2.8 vols)
Estimated Pressure: 12.3 PSI Kegging Temperature: 38.0 F
Pressure Used: - Age for: 1.0 Weeks
Storage Temperature: 38.0 F
pitched yeast @ 62
Ferment 62-64
FG 1.009
Final 2 days of fermentation ramp up to 70 for d rest
The mash profile may look a bit confusing. The beer was done all grain on a HERMS system. Initial mash step was an acid rest at approximately 112 degrees. This helps acidify the mash and lends an acid bite to the finished beer. I have been told it also makes the flavor profile lean a bit more towards cloves over banana.
After the rest at 112 the temperature was ramped up to 152. On my system while ramping at full power and recirculating I move about 1.5 to 2 degrees per minute. So the temp basically went through all the protein rest and high fermentability ranges on it's way to 152 which took about 20 minutes. The temp was then held and recirculated at 152 for an additional 60 minutes, then moved to the boil kettle for a 90 minute boil.
Recipe follows.
Ingredients Amount Item Type % or IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 4.17 %
7 lbs Red Wheat Malt, Ger (3.6 SRM) Grain 58.33 %
3 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 29.17 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 8.33 %
0.50 oz Hallertauer [4.70 %] (60 min) Hops 7.3 IBU
0.50 oz Hallertauer [4.70 %] (30 min) Hops 5.6 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Starter 1000 ml] Yeast-Wheat
Beer Profile Estimated Original Gravity: 1.051 SG (1.040-1.056 SG) Measured Original Gravity: 1.052 SG
Estimated Final Gravity: 1.012 SG (1.010-1.014 SG) Measured Final Gravity: 1.009 SG
Estimated Color: 5.7 SRM (2.0-9.0 SRM) Color [Color]
Bitterness: 13.0 IBU (10.0-20.0 IBU) Alpha Acid Units: 4.7 AAU
Estimated Alcohol by Volume: 5.04 % (4.30-5.60 %) Actual Alcohol by Volume: 5.34 %
Actual Calories: 220 cal/pint
Name Description Step Temp Step Time
Acid Rest Add 12.96 qt of water at 123.4 F 112.0 F 10 min
Saccrification Add 1.92 qt of water and heat to 152.0 F over 20 min 152.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 1 min
Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.6 (2.4-2.8 vols)
Estimated Pressure: 12.3 PSI Kegging Temperature: 38.0 F
Pressure Used: - Age for: 1.0 Weeks
Storage Temperature: 38.0 F
pitched yeast @ 62
Ferment 62-64
FG 1.009
Final 2 days of fermentation ramp up to 70 for d rest
The mash profile may look a bit confusing. The beer was done all grain on a HERMS system. Initial mash step was an acid rest at approximately 112 degrees. This helps acidify the mash and lends an acid bite to the finished beer. I have been told it also makes the flavor profile lean a bit more towards cloves over banana.
After the rest at 112 the temperature was ramped up to 152. On my system while ramping at full power and recirculating I move about 1.5 to 2 degrees per minute. So the temp basically went through all the protein rest and high fermentability ranges on it's way to 152 which took about 20 minutes. The temp was then held and recirculated at 152 for an additional 60 minutes, then moved to the boil kettle for a 90 minute boil.