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Old 07-14-2010, 06:02 PM   #1
HOOTER
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Mar 2008
Spokane, WA
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Recipe Type: Extract   
Yeast: Danstar Munich   
Yeast Starter: Rehydrate   
Batch Size (Gallons): 5 gal   
Original Gravity: 1.045   
Final Gravity: 1.011   
IBU: 14   
Boiling Time (Minutes): 60   
Color: 4   
Primary Fermentation (# of Days & Temp): 10 days @ 68f   
Secondary Fermentation (# of Days & Temp): N/A   
Tasting Notes: A quick and easy Hefeweizen. Serve with a lemon wedge on a hot summer day.   

5 lbs. Briess Bavarian wheat DME

8 oz. Carahell

1 oz. Tettnanger (4%)

Danstar Munich

Steep grains for 20 min. @ 155f. Bring to boil and add 2 lbs. extract and Tettnanger hops. Add 3 lbs. extract with 10 minutes remaining in the boil. Ferment for 10 days, keg at about 4 volumes (or bottle) and enjoy. (Full boil recommended). Nothing fancy here, just a very easy and quick Hefe that manages to disappear rapidly. It's almost too simple to post but My friends and I dig this beer so much I figured it might be worth sharing. Fermenting in the mid 60's makes for a very clean American style Hefe but my last batch fermented around 70 and is much closer to a true Bavarian style. This yeast has always fermented very vigorously for me so use a blowoff tube. Enjoy



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Old 07-16-2010, 02:12 AM   #2
Grizzlybrew
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Looks Tasty!


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perhaps a line of single hop IPA's - there's so many new hops out there!!!

 
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Old 07-23-2010, 12:06 AM   #3
txcoyote2
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Jun 2010
79339
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Had stuff ordered for a similar hefe, but I think I like this one better. How do you think it will work out with Cascade or Saaz hops and six pounds of blackberries in the secondary?

 
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Old 07-23-2010, 01:21 AM   #4
HOOTER
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Originally Posted by txcoyote2 View Post
Had stuff ordered for a similar hefe, but I think I like this one better. How do you think it will work out with Cascade or Saaz hops and six pounds of blackberries in the secondary?
Not sure about the blackberries. Not really my thing although I'm all for experimenting. Maybe someone with more experience brewing with fruit can comment.

Authenticity aside, bittering hops are not crucial as long as you get around the right AA%. I've brewed this with crystal 10L and Mt. Hood hops and the outcome was pretty much the same. I just prefer to use German ingredients for authenticity sake.
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Shorts Would Make Boners Obvious

 
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Old 07-23-2010, 01:38 AM   #5
txcoyote2
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Jun 2010
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Originally Posted by HOOTER View Post
Not sure about the blackberries. Not really my thing although I'm all for experimenting. Maybe someone with more experience brewing with fruit can comment.
A friend of SWMBO gave us 12 pounds of fresh blackberries with which to experiment. I intend to put six pounds in a hefe and six pounds in a pale ale and we'll see what happens. I'll put a little (around a pound) in the primary, then the rest in secondary. If it's good, we'll drink it. If it's not, we'll wait a while. If it's never good, we won't drink it. No biggie.

 
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Old 07-26-2010, 01:50 AM   #6
tenchu_11
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Mar 2010
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Looks great! Going to be my first non Home Brew bought brew.

Reason: I'm an idiot should of red the whole recipe than I wouldn't of asked anyquestions

 
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Old 07-28-2010, 01:44 AM   #7
cd38
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Feb 2009
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would liquid yeast effect this beer much

 
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Old 07-29-2010, 05:16 PM   #8
HOOTER
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Quote:
Originally Posted by cd38 View Post
would liquid yeast effect this beer much
You could probably achieve a more authentic Hefeweizen by using liquid yeast for sure. Munich doesn't give the banana and clove character to the same extent as something like WLP300 or Wyeast 3068. Using dry yeast is what helps make this a "simple" Hefeweizen, but using liquid yeast is beneficial when trying to make a true to style Bavarian Hefeweizen.
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Old 08-03-2010, 01:37 PM   #9
thornton33
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May 2010
Laklenad, FL
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Any thoughts on steeping 4oz Crystal 20L and 8oz Carapils? I wanted a slightly sweeter brew than the traditional dry palate of certain versions of the Hefeweizen...

 
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Old 08-03-2010, 04:06 PM   #10
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Quote:
Originally Posted by thornton33 View Post
Any thoughts on steeping 4oz Crystal 20L and 8oz Carapils? I wanted a slightly sweeter brew than the traditional dry palate of certain versions of the Hefeweizen...
You could do that. I'm not sure 4 oz. C20 will contribute much more sweetness than 8 oz. of Carahell, which is essentially a 10L crystal. The carapils will increase head formation and retention but do very little in the way of flavor. If it's increased sweetness your looking for, you could do the Crystal 20 and the Carahell together maybe. You may want to try the recipe as is though because I find the the grainy sweetness in this brew to be just a bit higher than most Hefe's anyway.


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