American Wheat Beer Widmer Hefeweizen American Wheat

Williams 728
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ButcherBrew said:
Thanks Humann...

That is a big grain bill for me. I only have a 21 Qt pot....So I will need to convert some grains to LME...Any ideas? Wish I had beersmith.
Click to expand...

Here is what I got with just eye balling the numbers to add more extract and take more grains away. Less than 3 lbs of grain now.

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.98 gal
Estimated OG: 1.049 SG
Estimated Color: 7.0 SRM
Estimated IBU: 32.7 IBU
Brewhouse Efficiency: 74.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.33 lb Rice Hulls (0.0 SRM) Adjunct 3.85 %
2.75 lb Pale Liquid Extract (8.0 SRM) Extract 32.05 %
2.50 lb Wheat Liquid Extract (8.0 SRM) Extract 29.14 %
1.50 lb Great Western 2 Row (2.0 SRM) Grain 17.48 %
1.25 lb Wheat Malt, Ger (2.0 SRM) Grain 14.57 %
0.15 lb Munich Malt (9.0 SRM) Grain 1.75 %
0.10 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.17 %
0.25 oz Warrior [15.00 %] (60 min) Hops 12.8 IBU
0.25 oz Millenium [15.00 %] (60 min) Hops 12.8 IBU
0.05 oz Horizon [12.00 %] (60 min) Hops 2.0 IBU
0.50 oz Cascade [5.50 %] (15 min) Hops 4.2 IBU
0.50 oz Williamette [5.50 %] (1 min) Hops 0.4 IBU
0.50 oz Cascade [7.00 %] (1 min) Hops 0.5 IBU
1 Pkgs American Hefeweizen Ale (White Labs #WLP32Yeast-Wheat


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 3.33 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 4.16 qt of water at 163.7 F 152.0 F
10 min Mash Out Add 2.33 qt of water at 200.7 F 168.0 F
 
Ok, I'm a little confused by this recipe. It says the boil size is 7 gal, but you mash in with 11.42 qt, and mash out with 6.40 qt. That's only 4.45 gal, wheres the other ~3gals coming from?
 
scooterunderwood said:
Ok, I'm a little confused by this recipe. It says the boil size is 7 gal, but you mash in with 11.42 qt, and mash out with 6.40 qt. That's only 4.45 gal, wheres the other ~3gals coming from?
Click to expand...

the 6.4 qt is used to raise the mash temp up to mash out temp. You proceed with either sparging methods from there.
 
Hey guys I am trying to use this recipe as a partial mash, but I am also trying to do it with what is available to me at this point. Can you take a look at the below recipe and see if this is close?

Style: Weizen/Weissbier
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 4.08 gal
Estimated OG: 1.054 SG
Estimated Color: 7.5 SRM
Estimated IBU: 27.2 IBU
Brewhouse Efficiency: 74.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.3 oz Rice Hulls (0.0 SRM) Adjunct 3.85 %
2 lbs 12.0 oz Pale Liquid Extract (8.0 SRM) Extract 32.05 %
2 lbs 8.0 oz Wheat Liquid Extract (8.0 SRM) Extract 29.14 %
1 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 17.48 %
1 lbs 4.0 oz Wheat Malt, Ger (2.0 SRM) Grain 14.57 %
2.4 oz Munich Malt (9.0 SRM) Grain 1.75 %
1.6 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.17 %
0.25 oz Warrior [15.00 %] (60 min) Hops 10.8 IBU
0.05 oz Horizon [12.00 %] (60 min) Hops 1.7 IBU
0.25 oz Milenium [14.00 %] (60 min) Hops 10.1 IBU
0.50 oz Cascade [5.50 %] (15 min) Hops 3.9 IBU
0.50 oz Cascade [5.50 %] (1 min) Hops 0.3 IBU
0.50 oz Williamette [5.50 %] (1 min) Hops 0.3 IBU
1 Pkgs American Hefeweizen Ale (White Labs #WLP32Yeast-Wheat


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 3.33 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 4.16 qt of water at 167.8 F 154.0 F


Notes:
------


-------------------------------------------------------------------------------------
 
stanley1271 said:
Hey guys I am trying to use this recipe as a partial mash, but I am also trying to do it with what is available to me at this point. Can you take a look at the below recipe and see if this is close?

Style: Weizen/Weissbier
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 4.08 gal
Estimated OG: 1.054 SG
Estimated Color: 7.5 SRM
Estimated IBU: 27.2 IBU
Brewhouse Efficiency: 74.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.3 oz Rice Hulls (0.0 SRM) Adjunct 3.85 %
2 lbs 12.0 oz Pale Liquid Extract (8.0 SRM) Extract 32.05 %
2 lbs 8.0 oz Wheat Liquid Extract (8.0 SRM) Extract 29.14 %
1 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 17.48 %
1 lbs 4.0 oz Wheat Malt, Ger (2.0 SRM) Grain 14.57 %
2.4 oz Munich Malt (9.0 SRM) Grain 1.75 %
1.6 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.17 %
0.25 oz Warrior [15.00 %] (60 min) Hops 10.8 IBU
0.05 oz Horizon [12.00 %] (60 min) Hops 1.7 IBU
0.25 oz Milenium [14.00 %] (60 min) Hops 10.1 IBU
0.50 oz Cascade [5.50 %] (15 min) Hops 3.9 IBU
0.50 oz Cascade [5.50 %] (1 min) Hops 0.3 IBU
0.50 oz Williamette [5.50 %] (1 min) Hops 0.3 IBU
1 Pkgs American Hefeweizen Ale (White Labs #WLP32Yeast-Wheat


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 3.33 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 4.16 qt of water at 167.8 F 154.0 F


Notes:
------


-------------------------------------------------------------------------------------
Click to expand...

that looks good to me. Also, if you don't have all those bittering hop, you will be find with just a good clean bittering hop like magnum, warrior etc...
 
scooterunderwood said:
Ok, I'm a little confused by this recipe. It says the boil size is 7 gal, but you mash in with 11.42 qt, and mash out with 6.40 qt. That's only 4.45 gal, wheres the other ~3gals coming from?
Click to expand...

Im going to assume its for the sparge...

a lot of people mash out as their sparge. but some like to have an actual mash out step, then sparge after.
 
Emyrs said:
Im going to assume its for the sparge...

a lot of people mash out as their sparge. but some like to have an actual mash out step, then sparge after.
Click to expand...

correct, that is probably what I did with this one since it was when I was using a cooler and didn't have the rims going.
 
humann_brewing said:
I think I may do some tweaking the next time I make this and try to get the 3 hops that are used in their alchemy blend that is used for bitttering but I am happy with the results.

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7 gal
Estimated OG: 1.050 SG
Estimated Color: 4.8 SRM
Estimated IBU: 33.7 IBU
Brewhouse Efficiency: 82.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.30 lb Rice Hulls (0.0 SRM) Adjunct 3.28 %
4.50 lb Great Western 2 Row (2.0 SRM) Grain 49.25 %
3.60 lb Wheat Malt, Ger (2.0 SRM) Grain 39.40 %
0.50 lb Munich Malt (9.0 SRM) Grain 5.47 %
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.60 %
0.25 oz Warrior [15.00 %] (60 min) Hops 12.8 IBU
0.25 oz Millenium [15.00 %] (60 min) Hops 12.8 IBU
0.05 oz Horizon [12.00 %] (60 min) Hops 2.0 IBU
0.50 oz Cascade [7.00 %] (15 min) Hops 5.3 IBU
0.50 oz Cascade [7.00 %] (1 min) Hops 0.5 IBU
0.50 oz Williamette [5.50 %] (1 min) Hops 0.4 IBU
1 Pkgs American Hefeweizen Ale (White Labs #WLP32Yeast-Wheat


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9.14 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 11.42 qt of water at 163.7 F 152.0 F
10 min Mash Out Add 6.40 qt of water at 200.7 F 168.0 F

Mine on the left
P1050398-800.jpg


P1050401-800.jpg


P1050399-800.jpg
Click to expand...

Thanks, I am originally from Oregon and this might be my real first Craft beer that started it all...making an IPA this weekend, might try this on my next batch thanks again..always have a few pints of this when I am back home!
 
WAORGANY said:
Thanks, I am originally from Oregon and this might be my real first Craft beer that started it all...making an IPA this weekend, might try this on my next batch thanks again..always have a few pints of this when I am back home!
Click to expand...

very nice, yeah. I am originally from the NW too, hope to make it back up there at some point but started pretty big roots where I am at.

I love this beer on a nice hot day myself or every once in a while. I am not much of a fan of the banana and clove that the German style has and will probably get slapped by other members for that comment.
 
I suppose it may be up to preference, but I was wondering if we should treat this yeast (320) like any other hefeweizen yeast:
Meaning ferment for a couple weeks +- a few days or until fermintation is complete, then straight to keg, carb, and serve "young."

Was thinking about bumping up the wheat content and changing the crystal to 10L.
Will let you know how it works out. Planning to ferment at 62F/16.6C ish along side my hefe in progress, using wlp380.
 
PricePeeler said:
I suppose it may be up to preference, but I was wondering if we should treat this yeast (320) like any other hefeweizen yeast:
Meaning ferment for a couple weeks +- a few days or until fermintation is complete, then straight to keg, carb, and serve "young."

Was thinking about bumping up the wheat content and changing the crystal to 10L.
Will let you know how it works out. Planning to ferment at 62F/16.6C ish along side my hefe in progress, using wlp380.
Click to expand...

This a good beer to have young, nothing wrong with that as long as you let it finish out. I think 62 is pretty low for this strain though, you want some character from the yeast.
 
I have all of the grain ready to go but when I enter the hops it said ibu was around 11 percent. I moved the ibu to 33 and the hops went to
.5 millennium
.5 warrior
1 cascade
1cascade
1 magnum

Will this be ok?
 
Don't use the magnum for aroma- what schedule are you planning on using these?
 
I'm using the magnum for bittering I changed my equipment in beer smith and the hop additions changed back closer to the recipe. First time using the software and all grain
 
White labs said that the yeast can stall and you rack to secondary and it takes off again. Has anyone had to do this?
 
I made a 2 liter starter and have it in my fermentation fridge at 68 so I should be ok. Can't wait for it to finish!
 
just brewed this one today, but subbed millennium for centennial. This will be the centerpiece to my Oktoberfest, can't wait. Thanks for the recipe, go pac12:rockin:

I'll let you know how it is.
 
Hey, I just brewed this last weekend (AG BIAB). I have brewed German hefeweissens before and am familiar with their fermentation schedule/temps to invoke the preferred esters, etc.

This is the first AWA I've brewed though and I didn't see too much describing fermentation. I'm 7 days in at 68 degrees and I'm not worried about anything at this time as it kicked off nicely. I added wyeast yeast nutrient as i always do and oxygenated the batch with pure O2.

So here are my questions:

I typically don't rack to secondary and do 3-4 weeks in primary on top of the yeast. Is this ok for this batch?

Should I look at a temp change after the first week in "primary"? I typically bump to ~70 for secondary.


Any additional "notes" on fermenting this would be great! This will be for my local spring Homebrewing competition and as I got 3rd last year I'm hoping for something close to that :)


Thanks in advance!

Erik




Sent from my iPad using Home Brew
 
Sorry this may be a stupid question but I am new to all grain. Why the 2 different temps on your mash steps?


Sent from my iPhone using Home Brew
 
edg1979 said:
Hey, I just brewed this last weekend (AG BIAB). I have brewed German hefeweissens before and am familiar with their fermentation schedule/temps to invoke the preferred esters, etc.

This is the first AWA I've brewed though and I didn't see too much describing fermentation. I'm 7 days in at 68 degrees and I'm not worried about anything at this time as it kicked off nicely. I added wyeast yeast nutrient as i always do and oxygenated the batch with pure O2.

So here are my questions:

I typically don't rack to secondary and do 3-4 weeks in primary on top of the yeast. Is this ok for this batch?

Should I look at a temp change after the first week in "primary"? I typically bump to ~70 for secondary.


Any additional "notes" on fermenting this would be great! This will be for my local spring Homebrewing competition and as I got 3rd last year I'm hoping for something close to that :)


Thanks in advance!

Erik




Sent from my iPad using Home Brew
Click to expand...

That looks good, you could let it rise to around 70 to make sure it is finished out but it sounds like you did well.
00Penguin said:
Sorry this may be a stupid question but I am new to all grain. Why the 2 different temps on your mash steps?


Sent from my iPhone using Home Brew
Click to expand...

168 is to "mash out" basically stop the conversion from starches to sugars. Some people don't think this is necessary you are just going to heat it up in your boil kettle anyways, I have skipped it before and haven't noticed anything. Just make sure your conversion is done.
 

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