Bill, thanks for this recipie and the positive reviews. I am going to brew this one today using .5 oz of Hallertau (3.8%) and .5 oz of Hersbrucker (3%) since I have both on hand. I soooo look forward to the result!
Second batch, this one cold crashed and now four weeks in the bottle and two in the fridge, it is amazing how wonderfully it cleared.
Didn't think hefes were supposed to be clear...does it affect the flavor vs one that's cloudy with the yeast and all the other traditional hefe color?
This picture was a 4/5ths pour from a 22 oz. bomber; the remaining bit swirled in the bottle and added, which then gave it the traditional cloudy look. My purpose in taking the picture is just to show how patience can result in almost lager-like ales. The color is darker, yes, I added more specialty grains and extract. If you follow the thread back I took this most amazing recipe and extended it to just over the style guidelines; stronger, darker than a hefe but not quite a Weizenbock. The taste is darn good!
I'm not able to use the recommended yeast, can I use WLP300 or WLP380?
WLP300 is pretty much Wy3068
WLP308 is pretty much Wy3333
http://www.mrmalty.com/yeast.htm#WLP_vs_Wyeast
Paulaner-style Hefe Weizen from CLONE BREWS, page 82
Brewer: Bill Elwell ([email protected]
Beer: Paulaner Hefe Weizen
Type: Extract w/grain
Size: 5.25 gallons
Water: 4 gals PUR filtered tap water placed in freezer for 4-5 hours prior to brewing.
Grain: 4 oz. Briess Munich Malt 6-row
Steep: Crush malt. Steep in ½ gal water at 150F for 20 mins. Sparge with 1 gal 150F water.
Boil time: 60 minutes
Malt:
1 lb. Extra Light DME
5 lb. Wheat DME
Hops: .5 oz (½ oz.) Hallertau Hersbrucker (6% AA) for 60 mins = 3%AA
Yeast: Starter is made of 2nd generation yeast. It is a mixture of WLP351 and 3068 Bavarian Weizen yeast and 1 baby food jar of WLP351.
Log: BREW DATE: 5 May 07
Bring steeped malt to a boil then remove from flame.
Add hops and 1 lb XL DME and dissolve. Boil for 45 mins. Remove from flame.
Add remaining malt 1 lb at a time and dissolve.
Return pot to flame and boil 15 mins. Remove from heat.
Sparge hops through net on primary. Top off to 5.25 gals with freezer water. Stir in.
TEMP: 70F (Strip) / 68F (Therm)
OG: 1.049
FG: 1.010
Potential alcohol: 3.990% ABW / 4.988% ABV
NOTE: I removed 45 oz of gyle from the wort and placed in 2 mason jars in the fridge for kraeusening at kegging time.
8 May 07: Temp: 77F / Gravity: 1.012
10 May 07: Temp: 77F / Gravity: 1.010 Definitely sweeter than the last batches. Very nice though. Still a bit of the sulfuric smell. Ill probably keg this weekend. Dont forget to warm the gyle up to room temp.
Carbonation:
11 May 07: Kegged. I added the 2 mason jars of gyle in the keg then racked on top of it. Topped gas off to 25 psi.
17 May 07: Sampled and re-topped off to 25 psi. I placed the keg in the fridge to get cold (40F). Ill put gas on it (25 psi) for the next few days to carbonate.
Tasting:
17 May 07: Sampled keg. Beer is definitely on the sweet side in a nice way.
NOTE: I upped the hops on the next batch slightly by.05 oz to .55 oz instead of .5 oz.
19 May 07: The kegs been on 25 psi for 2 days now. There is a small head, but not much carbonation. Sampled from the keg. Tastes VERY good. On the sweet side of delicious. Gassed up to 25 psi again.
5 Jun 07: Me and Dan killed this keg in 1 day. It was so tasty. I find it comparable to a Julius Echter HW from Nurnberg and the sweetness close to a Roth HW from Schweinfurt. I definitely will have to make more.
EDIT: The .5 oz of hops used in this recipe tastes better than the .55 oz used in 2 subsequent batches. Keep it at .5 oz in future batches. Theres nothing wrong with the batches using .05 more hops, they are just (slightly) more bitter.
Hello all,
I just brewed (or attempted to brew) this recipe and had a couple of questions about some things that came up during the process.
First, after the 45 minute boil -- i remove the pot from the burner and added the 5 lbs of wheat DME (which at first didn't seem like it would all dissolve in the wort but eventually did). Then I put the pot back on the burner to boil for another 15 minutes...however, the foam in the pot kept trying to boil over and I would have to remove the pot from the burner until the foam lowered. This went on for about 30 minutes before the boil stabilized.
My question is, does this time spent trying to achieve a stabile boil (without boiling over) count toward the desired 15 minute boil? Or should I start timing the final 15 minutes only upon stabilization? I wasn't sure so I started timing after the foam subsided. i was worried that I might be making the beer too bitter though.
And second, the recipe calls for cold water to be added to the wort to top off to the desired volume. Is this supposed to happen after the hot wort has had an ice bath to bring it down below 80 or so degrees? Or does the cold water get added directly to the hot wort? I wasn't sure so i went with the ice bath first.
Thanks in advance for any advice. This was my sixth batch of beer, and I am learning more every time.
Jeff
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