German Hefe- Weizen questions - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > German Hefe- Weizen questions

Reply
 
Thread Tools
Old 06-16-2006, 06:03 PM   #1
Rodan
Recipes 
 
Jun 2006
Lethbridge, Alberta
Posts: 49


HI!

I am about to attempt my first all grain 5 gallon recipe for a traditional German Hefe-Weizen.
Im using 70% wheat to 30% pale two row. Approximate IBU is 15 through Hallertauer hops. Im also going to use Wyeast strain 3068 (2.5 months old).

My question involves proper mashing steps. The recipe suggests a decoction mashing and outlines the procedures. However, i want to simplify things a little and do a step mash process.

Heres the plan: Im going to use 1 liter for every 1 pound of grain.
-Mash in at 40 degrees celcius ( I live in Canada!)
-raise heat to 55 degress on stove and rest for 25 mins, stiring every 5 mins.
- Raise to 66 using boiling water, rest for 15 mins
- raise to 70 using stove and rest for 20mins
- raise to 77 for sac rest.
-mash out to lautering tun.

Any one see any definite problems? I belive that i covered all to nessesary temp for conversion right?

Lautering- Sparge water at 77 degrees. Some have suggested that lautering should take 1.5 to 2 hours to complete. I was quite suprized because i had assumed that it would only take a half an hour. Can anyone share any experiences with the length of time spent lautering versus quality of final wort?

The rest of the process is reasonably straigh forward (boil and hopping and cooling)...

Any tips will be MUCH appreciated! Thanks for helping out an all-grain newbie!



 
Reply With Quote
Old 06-16-2006, 06:14 PM   #2
MrSaLTy
HBT_SUPPORTER.png
 
MrSaLTy's Avatar
Recipes 
 
Feb 2006
Chicago, IL
Posts: 470
Liked 10 Times on 8 Posts


In general, slower sparging means better extraction. If you can stretch it to 1 hr that would be good. It usually takes me about 1 hr 20 min or so for mine.


__________________
PRIMARY: Air
SECONDARY#1: Air
SECONDARY#2: Air
On Tap: Air
Keg Conditioning: Air
Bottle stock:
Next Up: dunno yet
--------------------
My Homebrew Stirplate
My eHERMS and home brewery build

 
Reply With Quote
Old 06-16-2006, 06:19 PM   #3
Rodan
Recipes 
 
Jun 2006
Lethbridge, Alberta
Posts: 49

excellent! Thanks for the great advice man! Ill re-work the formula to lengthen the process to an hour and 10-20mins.

Any advise for the length of lautering time?

 
Reply With Quote
Old 06-16-2006, 06:21 PM   #4
Kaiser
 
Kaiser's Avatar
Recipes 
 
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 127 Times on 73 Posts


Quote:
Originally Posted by Rodan
Heres the plan: Im going to use 1 liter for every 1 pound of grain.
-Mash in at 40 degrees celcius ( I live in Canada!)
-raise heat to 55 degress on stove and rest for 25 mins, stiring every 5 mins.
- Raise to 66 using boiling water, rest for 15 mins
- raise to 70 using stove and rest for 20mins
- raise to 77 for sac rest.
-mash out to lautering tun.
-depending on how much clove you want to have in the final beer, hold the mash at 45 *C for 0-20min. This is the ferulic acid rest.
- with wheat I still like having the protein rest at 50*C. hold there for 20-30 min.
- hold the saccrification rest at 66*C for 60 min. otherwise you won't get enough fermentables.
- hold the rest at 70 until conversion is complete. This should already be the case if you rested at 66 for 60 min.
- mash-out at 75 *C. 77 *C is getting a little high

Quote:
Lautering- Sparge water at 77 degrees. Some have suggested that lautering should take 1.5 to 2 hours to complete. I was quite suprized because i had assumed that it would only take a half an hour. Can anyone share any experiences with the length of time spent lautering versus quality of final wort?
If you fly-sparge it should take more than an hour. If you batch-sparge, the sparge can be done in 20-30min.

Kai

 
Reply With Quote
Old 06-16-2006, 06:22 PM   #5
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
 
Baron von BeeGee's Avatar
Recipes 
 
Jul 2005
Barony of Fuquay-Varina, NC
Posts: 5,397
Liked 23 Times on 22 Posts


Hmmm...the C's really throw me off. Check out this thread:

http://www.homebrewtalk.com/showthread.php?t=7713

Around post #37 it starts getting into multi-step mashes. Also, you will definitely be sparging longer than 30 minutes if you're fly sparging. If you batch sparge you can trim that down to how fast it takes you to heat a batch of water.

I'd consider reducing the wheat/barley ratio to 50/50 if this is your first AG batch.

 
Reply With Quote
Old 06-16-2006, 06:31 PM   #6
Rodan
Recipes 
 
Jun 2006
Lethbridge, Alberta
Posts: 49

thanks Kaiser and Baron... this is exactly what i wanted to hear!

Ill reformulate! (and find the difference between batch sparging and fly sparging... )

CHEERS!

 
Reply With Quote
Old 06-16-2006, 06:34 PM   #7
Kaiser
 
Kaiser's Avatar
Recipes 
 
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 127 Times on 73 Posts


Quote:
Originally Posted by Rodan
Ill reformulate! (and find the difference between batch sparging and fly sparging... )

CHEERS!
http://beerdujour.com/SpargingDeMystified.htm

 
Reply With Quote
Old 06-16-2006, 06:43 PM   #8
Rodan
Recipes 
 
Jun 2006
Lethbridge, Alberta
Posts: 49

looks like ill be fly sparging! Thanks a lot!

 
Reply With Quote
Old 06-16-2006, 10:23 PM   #9
Mikey
Recipes 
 
Nov 2005
I'm gone!
Posts: 666
Liked 5 Times on 5 Posts


Where in Canada are you?

Please see our web site if you're near Montreal:

www.montreAlers.ca

If you're new at all grain, you might want to go for a single step infusion instead of a step or decoction mash. I've been doing it that way for years and have had excellent results.

You might want to go to a 50/50 wheat and barley grain bill also. Stuck mash is not fun.

yay hefe!

 
Reply With Quote
Old 06-18-2006, 02:59 AM   #10
Beer Snob
 
Beer Snob's Avatar
Recipes 
 
Dec 2005
Farmington
Posts: 2,041
Liked 5 Times on 5 Posts


You know generally when I read about someone doing wheat here, there is a suggestion to add rice hulls to help prevent stuck fermentations. I don't know much about rice hulls, but want to do a wheat next month. Homebrew_99 talked about this special yeast that WL makes only in July and August. Is there a percentage of rice hulls you use per pound of wheat? How do you go about deciding how much to use?


__________________
Michael

"Don't worry, have a homebrew." ,"The "Bible"

Cherries in the wheat
Michael's Wheat

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hefe Weizen Kitzhaber Recipes/Ingredients 2 07-31-2013 02:47 AM
NB Bavarian Hefe Weizen Questions Waldo Beginners Beer Brewing Forum 7 05-27-2009 10:33 PM
Weissbier Lead Penny Hefe "German Hefe Style Beer" RICLARK Homebrew Ale Recipes 1 04-06-2009 07:46 PM
some pics of my Hefe Weizen winzerz Beginners Beer Brewing Forum 4 12-06-2008 07:57 AM
First Hefe Weizen help..... wdenton Beginners Beer Brewing Forum 14 04-11-2008 05:04 PM


Forum Jump