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Old 10-11-2009, 08:48 PM   #1
Joe Dragon
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Sep 2006
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Recipe Type: All Grain   
Yeast: US-06   
Yeast Starter: No   
Batch Size (Gallons): 5   
Original Gravity: 1.055   
Final Gravity: 1.008   
IBU: 13.8   
Boiling Time (Minutes): 90   
Color: 3.7   
Primary Fermentation (# of Days & Temp): 14 at 62 degrees   
Tasting Notes: Taste: (41.0 apparently) Very nive simple Wheat beer. Perfect color but the alcohol i   

Ingredients:
------------
Amount Item Type % or IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 5.00 %
5.50 lb Wheat Malt, Ger (2.0 SRM) Grain 55.00 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 40.00 %
1.15 oz Hallertauer [3.00 %] (90 min) Hops 13.8 IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 90.0 min) Misc
1 Pkgs Safbrew WB-06 (Fermentis #WB-06) Yeast-Wheat


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 4 gallons of water at 172 F 154.0 F


Notes:

My typical mash schedule of 10 pounds of grain, 4 gallons of 172 degree strike water and two 2-gallon sparges of nearly boiling water.

Sorry, this is probably the least expensive and most simple recipe to win. The two things that make this good, in my opinion, are the higher mash temperature and lower fermentation temperature. Many of my Hefes have been a bit thin, even watery when I mashed at the standard 149/150. After reading many of Biemuncherís posts and recipes I noticed some higher mash temps and fuller bodied beers. I now mash most of my beers at 154 or higher for a full 90 minutes.

Total price per 5 gallon batch is probably less than $15 and even less with bulk grains and by salvaging a quart of US-06 slurry. Itís a simple single infusion mash at a slightly high temp and whatever you do- donít forget the rice hulls.

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Old 10-11-2009, 08:57 PM   #2
jkarp
 
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Jun 2008
Elizabeth, CO
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Heh, no apologies necessary! Don't under-sell yourself - a 41 score with such a simple grain bill is further proof that great beer is more about the brewer than the recipe.

Way to go!

 
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Old 02-28-2010, 03:51 AM   #3
Jmurm
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Jan 2010
Nebraska
Posts: 88

The 90 min ph 5.2 should be added before mash right? dont you want ph in check during mash.

 
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Old 02-28-2010, 08:48 AM   #4
soonami
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Feb 2010
Philadelphia, Pa
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Interesting

I brewed a wheat beer with a similar grain bill, but with a pound of honey (same OG), same yeast, and hops, and fermented at the same temperature, but the beer finished much high in SG, around 1015 and had a very pronounced citrus character as it fermented. There was a good bit of clove and only a little banana flavor though the aroma was there. I didn't have a yeast cake or slurry to pitch, but I had about a 1L of 2 day starter made from 11g of dry yeast that looked to be pretty active.

It's just interesting how we had such different experiences making basically the same beer with the same ingredients, I just that just means I need more practice

 
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Old 05-16-2010, 10:12 PM   #5
bassmosphere
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Apr 2010
The Moon
Posts: 36

I brewed this beer with a couple of modifications:

- 1 tablespoon orange zest for 60 minutes
- 1 tablespoon orange zest for 5 minutes
- 2 tablepsoons grated giger for 5 minutes

When I first kegged this, I noticed the citrus and ginger were stronger tasting. I just drank a glass, and they're there but not as noticeable. This could also do with the fact that the glass I just drank was chilled.

I missed the target gravity by about .010 and boiled about an hour longer but it's still very drinkable. I will definitely make this again, probably experimenting with different kinds of flavor additives.


 
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Old 05-28-2010, 09:40 PM   #6
kitemanks
 
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Feb 2009
Maize,ks, Kansas
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I'm curious about the use of rice hulls when there is no flake used...what is the significance of using them?
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Old 07-21-2010, 01:12 AM   #7
Haputanlas
 
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So why would you use such a low fermentation temp? I thought Hefs should naturally use a slightly higher temp to bring out the fruity/estery flavors and aromas.

Just curious because I am going to brew this on the weekend.
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Old 07-29-2010, 02:04 AM   #8
Haputanlas
 
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Hey Joe,

In your tasting notes, you mentioned "Perfect color, but the alcohol I"

It looks like it got cut off. Could you reiterate the 'but' portion?

Thanks
__________________
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

 
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Old 07-29-2010, 02:29 AM   #9
Haputanlas
 
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Awesome, thanks for the quick reply!

Would there be anything you would change if you were to do it again?
__________________
"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Viking Metal, Berliner Weisse
Kegged: Oaked English Mild, Modus Hoperandi
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: Hobbit Ale, The Titan BW, Ale of Olympus

 
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Old 02-11-2011, 11:12 PM   #10
rtt121
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Apr 2009
Indian Mills, NJ
Posts: 292
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I came across this thread last spring. I have probably brewed about 40 gallons of this since then.


Thought I would come back pay my respects and post... and bump this recipe

Make this hefeweizen!

 
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