Weissbier Bavarian Hefeweizen

Recipe: Bavarian HefeWeizen
Brewer: Andrew Gemmell
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.37 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal
Estimated OG: 1.048 SG
Estimated Color: 6.4 SRM
Estimated IBU: 14.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Wheat Malt, Bel (2.0 SRM) Grain 1 55.6 %
2 lbs Munich Malt (9.0 SRM) Grain 2 22.2 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 3 11.1 %
1 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4 11.1 %
0.25 oz Centennial [10.00 %] - Boil 60.0 min Hop 5 8.7 IBUs
0.12 oz Topaz [17.00 %] - Boil 30.0 min Hop 6 5.7 IBUs
1.0 pkg Bavarian Wheat (Wyeast Labs #3638) [124. Yeast 7

This shows OG 1.040, but when I put it into BrewTarget, it came up with OG 1.048. It looks like the difference is the 1.24 gal loss between post boil volume and batch size. Isn't that a lot of trub loss?

It is actually something I had forgot to calculate when doing it, I will have to re-do it.

Thank you for pointing that out!

You think this will go well if I throw come oranges in it?

Actually oranges go great in it! I didn't put any in it before I bottled it, but I did stick some in the glass when drinking it and I was very pleased. On the other hand I have another friend that is trying this recipe who did add oranges in his secondary and we should be trying it in the next week so I will let you know how that goes!

Yeah I wanted a heff that had a slight banana taste and im going to throw some oranges in the secondary. on this one. I will be crafting this friday. Thanks for the recipie good sir!

You are welcome! It had a very tasty banana flavor!! Just so you know I kept the fermentation temp around 66-69 degrees and got that flavor! Just as a tip

What temp did you mash at?

I mashed at 150 degrees

Agemmell,
I brewed this last friday. I brewed a partial mash 5 gal though and I had to switch up a few items becasue they were not available in my LHBS. I will post up the recipe later today. Im going to add the oranges tomorrow hopefully.

OK your going to shoot me because I had to switch up a few things. Plus I forgot to write down the OG so I'm using beer smiths estimated.

Recipe Type: Partial
Yeast: Wyeast #3068XL Weihenstephan Weizen Yeast
Batch Size (Gallons): 5
Original Gravity: 1.039
Final Gravity: 1.010
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 14


Recipe: Bavarian HefeWeizen 2.0
Style: Weizen/Weissbier
TYPE: Partial

Recipe Specifications
--------------------------
Boil Size: 5 gal
Batch Size (fermenter): 5.00 gal
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2 lbs 8 Oz Liquid Wheat Malt, Bel (8.0 SRM)
1 lbs Old Bavarian Malt (A blend of 50% pale malt grains and 50% Munich malt)
1 lbs Munich Malt (9.0 SRM) Grain 2 22.2 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 3 11.1 %
1 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4 11.1 %
0.25 oz Centennial [10.00 %] - Boil 60.0 min Hop 5 8.7 IBUs
1.0 pkg Wyeast #3068XL Weihenstephan Weizen Yeast
A unique top fermenting yeast which produces the spicy weizen character, rich with clove, vanilla & banana.