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Old 08-07-2007, 03:32 AM   #1
WBC
 
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I just tapped my 10 gallons of German Hefewizen. I thought that I certainly could do better than the bottled beers. I think that some of them are not very fresh tasting! I think a Hefe should be really fresh and light and refreshing on a hot summer day.

My recipe is simple and meets all these requirements.

WBC's 15 to 19 day 10 gallon batch of German Hefewizen

60% white wheat = 12 LBS
40% german Pilsner 2 row = 8 LBS
Mash 150-152F 1 hour
Batch sparge
2 oz Hallertauer 60 min
2 oz Hallertauer 15 min
2 vials White Labs WLP300 yeast in 2ea 6 gallon carboys

Ferment 10 to 14 days
Keg at 60F with CO2 at 23 LB for 4 days
Reset pressure and temp: 38F @ 12 LBS CO2 for 1 day
and enjoy.

OR

Set temp to 38F and 12 LB CO2 for 7 days.

Enjoy
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Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
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Old 08-07-2007, 11:32 AM   #2
Jekster
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Jun 2007
Bloomington, IN
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Quote:
Originally Posted by WBC

My recipe is simple and meets all these requirements.

WBC's 15 to 19 day 10 gallon batch of German Hefewizen

60% white wheat = 12 LBS
40% german Pilsner 2 row = 8 LBS
Mash 150-152F 1 hour
Batch sparge
2 oz Hallertauer 60 min
2 oz Hallertauer 15 min
2 vials White Labs WLP300 yeast in 2ea 6 gallon carboys

Enjoy
Looks like a good traditional recipe. My question though, why didn't you make a huge starter out of one vial a week ahead of time instead of buying so many yeast vials. It would have saved you some major cash and brought down the price of the recipe...
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Old 08-07-2007, 12:20 PM   #3
EdWort
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I mash my Bavarian Hefeweizen for 90 minutes. I believe the Wheat malt takes longer to convert.

 
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Old 08-07-2007, 12:30 PM   #4
Ó Flannagáin
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I've never had trouble with a 60 minute conversion, Ed. Usually 75-80 eff on my hefe's too.

 
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Old 08-07-2007, 12:56 PM   #5
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I always seem to have a lower eff with wheat. I might try a longer conversion next time.

 
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Old 08-07-2007, 01:34 PM   #6
FSR402
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Quote:
Originally Posted by Jekster
Looks like a good traditional recipe. My question though, why didn't you make a huge starter out of one vial a week ahead of time instead of buying so many yeast vials. It would have saved you some major cash and brought down the price of the recipe...
Yeah no kidding, you just added $24 to that batch... Damn I could get a whole nother brew out of that.
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Old 08-07-2007, 01:38 PM   #7
Nostrildamus
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Having lived in Munich for 3 years I never once saw Weissbier served from a keg or tap. The bottles always had the perfect amount of yeast per serving and people were always careful to mix it up and pour it into the glass using the last half inch or so to shake around and suspend it. If your Weissbier doesn't taste right (too thin for instance) maybe it is due to the fact that you are using forced carbonation or maybe that you are drinking beer with only suspended yeast and not the extra hit of settled out yeast. Otherwise, maybe your fermentation temps were off?

How do they taste? A description might help us narrow it down.

 
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Old 08-07-2007, 01:50 PM   #8
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Quote:
Originally Posted by EdWort
I mash my Bavarian Hefeweizen for 90 minutes. I believe the Wheat malt takes longer to convert.
I agree, you have to watch out with wheat. It seems that it varies from maltster to maltster. 90 minutes is usually my conversion time with wheat.

Fwiw, I always use the iodine test. Imho there is no reason not to.
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Old 08-07-2007, 02:11 PM   #9
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Quote:
Originally Posted by Nostrildamus
Having lived in Munich for 3 years I never once saw Weissbier served from a keg or tap. The bottles always had the perfect amount of yeast per serving and people were always careful to mix it up and pour it into the glass using the last half inch or so to shake around and suspend it. If your Weissbier doesn't taste right (too thin for instance) maybe it is due to the fact that you are using forced carbonation or maybe that you are drinking beer with only suspended yeast and not the extra hit of settled out yeast. Otherwise, maybe your fermentation temps were off?

How do they taste? A description might help us narrow it down.
I visit Bavaria a couple times a year and have had plenty of Weissbier or Hefeweizens from tap.

Here's a pic from the Freising Spring Festival last year. Weihenstephaner Weissbier von fass.



I asked this Fraulein about the weissbier and she told me it tastes great. I believed her and had a few.


 
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Old 08-07-2007, 03:35 PM   #10
derogg
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Do any of you who do longer mashes have problems keeping the mash temps in proper range for that long of a time? I don't have direct heat, and I wonder if my system would hold 152 for 90 minutes, or do you add hot water or do a decoction to hold the temps. Thanks - Dirk
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