How long to let an imperial/double hefe age? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Beer Discussion > How long to let an imperial/double hefe age?

Reply
 
Thread Tools
Old 05-19-2012, 11:55 PM   #1
raven1a
Recipes 
 
Mar 2012
lakeland, mn
Posts: 63
Liked 5 Times on 3 Posts



I understand that hefe's are better fresh but I also know that imperials need to age longer as well.

So, where's the middle ground on letting an imperial hefe age?



 
Reply With Quote
Old 05-20-2012, 03:10 AM   #2
avidhomebrewer
Recipes 
 
Sep 2007
Posts: 2,553
Liked 23 Times on 22 Posts


Without your recipe, it is hard to guess. But, I'd say at least 3 months of aging, minimum.



 
Reply With Quote
Old 05-20-2012, 04:07 AM   #3
Wakadaka
Recipes 
 
Mar 2011
Richmond, VA
Posts: 514
Liked 9 Times on 4 Posts


i've never heard of an imperial hefe, but as far as imperial ipa's go, it seems that the consensus is to not age it any more than a regular ipa, just assume it will take longer to be ready because fermentation will last longer.

assuming a cool and steady fermentation temperature, i wouldn't imagine it would take much longer than a month to age, and then about that to carbonate if your bottling. thats just a guess though, someone else might give you a better idea.

 
Reply With Quote
Old 05-20-2012, 11:47 AM   #4
raven1a
Recipes 
 
Mar 2012
lakeland, mn
Posts: 63
Liked 5 Times on 3 Posts


I'm basically going for a clone of Lagunitas Bavarian Doppel Weizen.

.5 lbs carapils (20 min steep)
12 lbs Bavarian wheat LME (60 min)
1oz chinook (60 min)
1oz tettnang (5 min)
2 pkg wyeast 3056

OG 1.089
Est FG 1.019
IBU 37
ABV 9%

Pretty simple recipe. Just really big.

 
Reply With Quote
Old 05-20-2012, 02:16 PM   #5
PapsD
Recipes 
 
Apr 2012
Posts: 284
Liked 21 Times on 18 Posts


I did an imperial oatmeal stout with a similar og and it didn't get good until about six months from brew day.

 
Reply With Quote
Old 05-20-2012, 04:33 PM   #6
KYB
Recipes 
 
Jan 2009
Posts: 1,556
Liked 45 Times on 29 Posts


While big beers can get better with age, they should be good right after fermentation, otherwise you're doing something wrong - regardless of how big the beer is. I always see here people saying to age bigger beers for a long time before they are any good. That should not be the case.

As for an imperial hefe, don't age it. I made one years ago and it was great fresh. Tried one a year later or so, did not age well.

 
Reply With Quote
Old 05-20-2012, 05:08 PM   #7
ReverseApacheMaster
Registered User
Recipes 
 
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts


The problem with aging a weizen beer is the esters that develop that banana and clove flavor with start to break down over time. Your best bet if you want to avoid aging is to ferment on the cooler side and pitch cool. Even still I think you will end up with some alcohol heat like you find in that Lagunitas beer.

I have a wheat wine I fermented with a weizen strain (3068/300) but due to the slight over-oaking, high hops and alcohol heat it took a while for the beer to mellow and the flavors to blend. It actually took about a year to reach its peak. It lost most of the banana but kept some clove. It's an excellent beer; maybe one of my best ever. Not young, but definitely after some age.

So decide on what you want and plan accordingly.

 
Reply With Quote
Old 05-20-2012, 09:01 PM   #8
PapsD
Recipes 
 
Apr 2012
Posts: 284
Liked 21 Times on 18 Posts


Quote:
Originally Posted by ODaniel
While big beers can get better with age, they should be good right after fermentation, otherwise you're doing something wrong - regardless of how big the beer is. I always see here people saying to age bigger beers for a long time before they are any good. That should not be the case.

As for an imperial hefe, don't age it. I made one years ago and it was great fresh. Tried one a year later or so, did not age well.
It's not that it wasn't good right after fermentation it just hadn't smoothed out. It tasted really boozy and harsh. But it didn't get really good until about 6 months later.

 
Reply With Quote
Old 04-04-2013, 07:53 PM   #9
TryonBeer
Recipes 
 
Nov 2012
Greenville, SC
Posts: 10
Liked 2 Times on 1 Posts


Quote:
Originally Posted by raven1a View Post
I'm basically going for a clone of Lagunitas Bavarian Doppel Weizen.

.5 lbs carapils (20 min steep)
12 lbs Bavarian wheat LME (60 min)
1oz chinook (60 min)
1oz tettnang (5 min)
2 pkg wyeast 3056

OG 1.089
Est FG 1.019
IBU 37
ABV 9%

Pretty simple recipe. Just really big.
How did this turn out? I'm doing one based on a mash bill from Jeremy Marshall at Lagunita's. it's got 8 lb of 2-row, 7.75 lb of cracked wheat and .25 lb of Carahells.

Hops is 1 oz each of Saaz, Hallertau and Tettnager.

Very specifically, the yeast is Wyeast 3068 and I've found that a Ferulic Acid Rest for 20 minutes makes a difference. So does fermenting at 65 - 70 F.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Double IPA versus Imperial IPA Berock General Beer Discussion 32 03-13-2014 04:13 PM
double chocolate imperial stout aharri1 General Beer Discussion 13 11-17-2013 11:52 PM
Double, Triple, Imperial, and what it all means. evwoller General Beer Discussion 7 01-29-2012 08:21 PM
defintions and distinctions between Imperial and Double KyleWolf General Beer Discussion 4 03-18-2010 04:19 PM
Help me connect with my long long German Beer... jdcoffman General Beer Discussion 29 03-13-2007 09:11 PM


Forum Jump