Rhoobarb
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- White Labs WLP320 American Hefeweizen Ale
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.072
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 27.9
- Color
- 15.3
- Primary Fermentation (# of Days & Temp)
- 27 days @ 72oF
- Secondary Fermentation (# of Days & Temp)
- none
Weezie Jefferson's American Weizenbock
2007 by Mark Pannell
~ 8% ABV
5 lbs. Schreier American 2-row pale malt (1.8-L)
5 lbs. wheat malt
1 lb. rye malt (4-L)
1 lb. CaraMunich (60-L)
1 lb. Munich malt (10-L)
4 oz. Special B malt (120-L)
1 oz. chocolate malt (425-L)
.75 oz. Hallertauer {pellet} [6.0% AAU] (60 mins.)
.5 oz. Hallertauer {pellet} [6.0% AAU] (30 mins.)
.25 oz. Hallertauer {pellet} [6.0% AAU] (5 mins.)
1 oz. Saaz [3.4% AAU] (dry hop)
White Labs WLP320 American Hefeweizen Ale
Mash grains with 4 gallons of water at ~155o F for 90 minutes. Recirculate until clear, ~20 minutes. Sparge with ~7.0 gallons at ~173oF. Cool wort to ~70oF and pitch yeast. Prime with 6.5 oz. plain light DME.
----------------------
This turned out nothing like I expected. I expected more wheat/fruity flavor and hazy appearance. That said, this turned out to be a pleasant surprise! This strain of yeast is very mild for a Hefeweizen strain. It is supposedly a Widmer strain, which would explain it's mildness and lack of any strong banana/clove flavor.
Believe it or not, this turned out much more like a true bock or marzen lager! Very clear by weizen standards, it has a nice, malty aroma and flavor. Mouthfeel is medium, it has a malty, slightly nutty taste - probably from the wheat and rye malt. Medium carbonation with a nice, creamy head which dissipates within ~1-2 mins. I'd bet I could serve this to most people and call it a bock and they'd never question it.
I really, really like this beer! I'd thought about making it my seasonal Oktoberfest offering instead of brewing a true O'fest lager. But I'm liking this so much that I may just make it a 'house ale' b/c it is so quick and easy to brew.
2007 by Mark Pannell
~ 8% ABV
5 lbs. Schreier American 2-row pale malt (1.8-L)
5 lbs. wheat malt
1 lb. rye malt (4-L)
1 lb. CaraMunich (60-L)
1 lb. Munich malt (10-L)
4 oz. Special B malt (120-L)
1 oz. chocolate malt (425-L)
.75 oz. Hallertauer {pellet} [6.0% AAU] (60 mins.)
.5 oz. Hallertauer {pellet} [6.0% AAU] (30 mins.)
.25 oz. Hallertauer {pellet} [6.0% AAU] (5 mins.)
1 oz. Saaz [3.4% AAU] (dry hop)
White Labs WLP320 American Hefeweizen Ale
Mash grains with 4 gallons of water at ~155o F for 90 minutes. Recirculate until clear, ~20 minutes. Sparge with ~7.0 gallons at ~173oF. Cool wort to ~70oF and pitch yeast. Prime with 6.5 oz. plain light DME.
----------------------
This turned out nothing like I expected. I expected more wheat/fruity flavor and hazy appearance. That said, this turned out to be a pleasant surprise! This strain of yeast is very mild for a Hefeweizen strain. It is supposedly a Widmer strain, which would explain it's mildness and lack of any strong banana/clove flavor.
Believe it or not, this turned out much more like a true bock or marzen lager! Very clear by weizen standards, it has a nice, malty aroma and flavor. Mouthfeel is medium, it has a malty, slightly nutty taste - probably from the wheat and rye malt. Medium carbonation with a nice, creamy head which dissipates within ~1-2 mins. I'd bet I could serve this to most people and call it a bock and they'd never question it.
I really, really like this beer! I'd thought about making it my seasonal Oktoberfest offering instead of brewing a true O'fest lager. But I'm liking this so much that I may just make it a 'house ale' b/c it is so quick and easy to brew.