benko
Well-Known Member
Just bottled my first hefeweizen today, and am pretty happy with the results. I used the Wyeast Weihenstephan yeast, and the flavor was great. I was hoping you guys had some thoughts on two issues.
My setup usually gets around 75% efficiency. On this batch, I only got 65%. I used 6 lbs weyermann wheat, 4 lbs durst pilsener and .5 lbs rice hulls. Mashed ~75 minutes at 153 degrees. Do you think the lower efficiency was due to lack of a protein rest?
Second, although the taste is great, I would like it to have slightly more of a malt backbone and maybe a touch sweeter and darker. I was thinking of going with the exact same recipe, plus a pound of Munich. What do you guys think?
My setup usually gets around 75% efficiency. On this batch, I only got 65%. I used 6 lbs weyermann wheat, 4 lbs durst pilsener and .5 lbs rice hulls. Mashed ~75 minutes at 153 degrees. Do you think the lower efficiency was due to lack of a protein rest?
Second, although the taste is great, I would like it to have slightly more of a malt backbone and maybe a touch sweeter and darker. I was thinking of going with the exact same recipe, plus a pound of Munich. What do you guys think?