Weissbier Mozart's Award Winning Hefeweizen - Home Brew Forums

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Old 09-24-2013, 01:23 AM   #1
Mozart
Recipes 
 
May 2013
Seal Beach, California
Posts: 558
Liked 75 Times on 59 Posts


Recipe Type: All Grain   
Yeast: WLP300   
Yeast Starter: No   
Additional Yeast or Yeast Starter: N/A   
Batch Size (Gallons): 3.0   
Original Gravity: 1.048   
Final Gravity: 1.009   
IBU: 14.4   
Boiling Time (Minutes): 60   
Color: 3.7   
Primary Fermentation (# of Days & Temp): 7 days @ 68*   
Additional Fermentation: 7 days @ 72*   
Tasting Notes: A traditional style German wheat beer which is elegant in its simplicity.   

Much to my amazement, this beer took First Place in the German Wheat and Rye Beer category (15) at the 2013 O.C. Fest of Ales.

I was (and am) very new to homebrewing, but I wanted the yeast to be the star of the show for this brew so kept the rest of the recipe fairly simple and straightforward. As the clove and banana aromas are a product of the yeast, I believe controlling fermentation temperatures was a big key to this beer's success.

I targeted (and got) about a 65% mash efficiency, so adjust based on your technique and equipment.

On a side note, the combination of Hallertau and Tettnang hops was a complete accident. On brewday I discovered I didn't have enough Hallertau! Knowing the style guidelines called for noble hops, I had some Tettnang left over from a different hefeweizen beer I was experimenting with, and adjusted the recipe on the fly into what you see below.

Brewing method: BIAB, partial boil

Ingredients:

3 lbs. Wheat Malt
3 lbs. Pilsner Malt
19g Hallertau Hops (4.5%), pellet
5 g Tettnang Hops (3.8%), pellet
1 vial White Labs Hefeweizen Ale Yeast (WLP300)
4 gallons bottled spring water

Procedure:
Heat 2 gallons botttled spring water to 168 degress, remove from heat, add grain stirring well, then cover and wrap in blankets or other insulating material. Unwrap blankets and stir every 15 minutes. Total mash time = 60 minutes.

While mashing heat 1 gallon of sparge water to 170*

Temp immediately after grain addition = 155*
Temp after 60 minute mash = 142*

After 60 minute mash, strain grain bag through colander and pour sparge water over grain slowly.

Top up to 2.5 gallons (this is just what I did, based on the size of my brew kettle) as needed based on the amount of water absorbed by the grain and bring to boil.

At beginning of boil, add all hops and boil for 60 minutes.

Cool wort (I used an ice bath, but wheat beers are supposed to be cloudy, so chill haze isn't an issue), top up as necessary with spring water to 3 gallons, and when at 72*, pitch yeast.

Fermentation temperature for first 12 hours = 72*
Fermentation temp for first 7 days = 68*
Fermentation temp for next 7 days = 72*

Bottle with 3.3 ounces of corn sugar (about 2.8 volumes of CO2).

If you brew this, let me know how it turns out!
__________________
Drinking: Hefeweizen
Carbing/Conditioning/Aging: Nothing
Fermenter #1 (6.5g): Empty
Fermenter #2 (6.5g): Biermuncher's Cream of Three Crops
Fermenter #3 & #4 (1.0g): Empty

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Old 10-22-2013, 06:00 PM   #2
brent77
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Jan 2011
los angeles, ca
Posts: 111
Liked 5 Times on 5 Posts


Congrats! Did you get your score sheets back? I took second in Belgian/French Ales, but I was very disappointing with a lack of comments on the score cards on how to improve the beer.

 
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Old 10-22-2013, 06:11 PM   #3
Mozart
Recipes 
 
May 2013
Seal Beach, California
Posts: 558
Liked 75 Times on 59 Posts


Quote:
Originally Posted by brent77 View Post
Congrats! Did you get your score sheets back? I took second in Belgian/French Ales, but I was very disappointing with a lack of comments on the score cards on how to improve the beer.
Thanks!

And no, no score sheets yet. Given that judging was more than a month ago, I'm rather disappointed.
__________________
Drinking: Hefeweizen
Carbing/Conditioning/Aging: Nothing
Fermenter #1 (6.5g): Empty
Fermenter #2 (6.5g): Biermuncher's Cream of Three Crops
Fermenter #3 & #4 (1.0g): Empty

 
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Old 10-23-2013, 03:58 AM   #4
gmflash88
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Oct 2013
Posts: 28
Liked 5 Times on 4 Posts


Congrats!

So 14 days in primary then how long in the bottle?

 
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Old 10-23-2013, 09:45 PM   #5
Mozart
Recipes 
 
May 2013
Seal Beach, California
Posts: 558
Liked 75 Times on 59 Posts


Quote:
Originally Posted by gmflash88 View Post
Congrats!

So 14 days in primary then how long in the bottle?
Just long enough to carbonate. I often get good carbonation in as little as a week, but at room temperatures, it's never taken longer than two.

Hefeweizens, I understand, are best enjoyed young, so as soon as they're carbonated, they're good to go.
__________________
Drinking: Hefeweizen
Carbing/Conditioning/Aging: Nothing
Fermenter #1 (6.5g): Empty
Fermenter #2 (6.5g): Biermuncher's Cream of Three Crops
Fermenter #3 & #4 (1.0g): Empty

 
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Old 10-24-2013, 04:08 AM   #6
gmflash88
Recipes 
 
Oct 2013
Posts: 28
Liked 5 Times on 4 Posts


Sounds great! I may have to wait till spring. I don't have any temp control and my basement has been running about 64 and outside temps are dropping in MN :/

 
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Old 11-21-2014, 03:03 PM   #7
Huntervdg
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Aug 2014
Posts: 38
Liked 1 Times on 1 Posts


This looks good. I might have to give it a try. Does it lean more towards the banana or clove?

 
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Old 05-15-2015, 03:53 PM   #8
rcamara
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Jan 2015
Posts: 12
Liked 11 Times on 1 Posts


Whats the batch size for this recipe?

 
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Old 06-18-2015, 01:52 PM   #9
zamo27
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Apr 2014
Posts: 152
Liked 5 Times on 5 Posts


Can I substitute the Pilsner to Vienna
I don't like the taste of Pilsner any way and use wlp 370?

 
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