shadowmage36
Well-Known Member
- Recipe Type
- Extract
- Yeast
- Safbrew WB-06
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- ~1.053
- Final Gravity
- 1.101
- Boiling Time (Minutes)
- 60
- Color
- < 5
- Primary Fermentation (# of Days & Temp)
- 7 day in glass @ 65F
- Secondary Fermentation (# of Days & Temp)
- No
- Additional Fermentation
- Continues fermenting once kegged for a few days
- Tasting Notes
- Smooth, estery, and phenolic. Very much a traditional German hefe, with added spices
So there's a bit of a story about this one...I needed another keg of beer for the Halloween party this past fall, and only had eighteen days to do it. So I panicked a little bit, threw this batch together, and hoped for the best. It's quick, it's easy, and it's very very tasty at only 2 weeks old. A good beer to brew if you need something last-minute.
Bill of materials for 5 gallons:
6 lbs Wheat DME (55% wheat, 45% barley)
1 oz. Hallertauer pellets (3.8% AA) @60 min
0.5 oz. Hallertauer leaf (4.3% AA) @10 minutes
0.5 oz. Hallertauer leaf (4.3% AA) @flameout
0.5 tsp powdered cloves @~45 min
1 long (~8") cinnamon stick @~45 min
Safbrew WB-06
Procedure:
1) Bring ~3 gallons water to a boil. Remove from heat and add DME. Return to heat.
2) Add hops and spices according to schedule.
3) Cool at the end of the boil, add to carboy with 2 gallons cold water. Top up to ~5-5.25 gallons (you'll lose a bit).
4) Pitch yeast, cover.
5) PUT A BLOWOFF TUBE IN YOUR FERMENTER.
DO NOT USE AN AIRLOCK!!! USE A BLOWOFF TUBE!!!
6) Let ferment for 7 days, then keg and force-carb at around 1.010 S.G. It will continue to ferment in the keg, so if you're going to bottle this let it go until the S.G. is stable for 2 or 3 days before bottling to prevent bombs.
7) Serve chilled as soon as its properly carbonated. Though it definitely benefits from aging, it will be quite tasty even only a couple weeks after brewing.
This batch went over very well at the party, even after only 18 days from kettle to cup. The rest was consumed at a Christmas party, after which I was informed that it was indeed a fantastic beer. This is definitely staying in the rotation for whenever I need a quick hefe.
EDIT: The F.G. should be 1.010, NOT 1.101. I apologize for the typo.
Bill of materials for 5 gallons:
6 lbs Wheat DME (55% wheat, 45% barley)
1 oz. Hallertauer pellets (3.8% AA) @60 min
0.5 oz. Hallertauer leaf (4.3% AA) @10 minutes
0.5 oz. Hallertauer leaf (4.3% AA) @flameout
0.5 tsp powdered cloves @~45 min
1 long (~8") cinnamon stick @~45 min
Safbrew WB-06
Procedure:
1) Bring ~3 gallons water to a boil. Remove from heat and add DME. Return to heat.
2) Add hops and spices according to schedule.
3) Cool at the end of the boil, add to carboy with 2 gallons cold water. Top up to ~5-5.25 gallons (you'll lose a bit).
4) Pitch yeast, cover.
5) PUT A BLOWOFF TUBE IN YOUR FERMENTER.
DO NOT USE AN AIRLOCK!!! USE A BLOWOFF TUBE!!!
6) Let ferment for 7 days, then keg and force-carb at around 1.010 S.G. It will continue to ferment in the keg, so if you're going to bottle this let it go until the S.G. is stable for 2 or 3 days before bottling to prevent bombs.
7) Serve chilled as soon as its properly carbonated. Though it definitely benefits from aging, it will be quite tasty even only a couple weeks after brewing.
This batch went over very well at the party, even after only 18 days from kettle to cup. The rest was consumed at a Christmas party, after which I was informed that it was indeed a fantastic beer. This is definitely staying in the rotation for whenever I need a quick hefe.
EDIT: The F.G. should be 1.010, NOT 1.101. I apologize for the typo.