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Old 03-31-2008, 04:32 PM   #1
Redweasel
 
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With the help of Deathbrewer and several searches on this board, this is what I have come up with for my first Hefe and second partial mash using beersmith trial version. This is DEFINATELY NOT set in stone so any critique or suggested adjustments would be much appreciated. I'm going to try and brew this next Thursday so I have plenty of time to tweek the recipe.


Schnitzengiggle Hefeweizen
Bavarian Weizen (Weissbier)


Type: Partial Mash
Date: 3/31/2008
Batch Size: 5.00 gal
Brewer: Redweasel
Boil Size: 3.25 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (4 Gallon)
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 42.86 %
2 lbs Wheat Malt, Ger (2.0 SRM) Grain 28.57 %
1 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 21.43 %
8.0 oz Munich Malt (9.0 SRM) Grain 7.14 %
.75 oz Hallertauer [4.40 %] (60 min) Hops 12.1 IBU
5.00 gal Kansas City Water
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.78 % Actual Alcohol by Vol: 4.82 %
Bitterness: 12.1 IBU Calories: 217 cal/pint
Est Color: 5.7 SRM Color: Color


Mash Profile

Mash Name: Double Infusion, Medium Body Total Grain Weight: 4.00 lb
Sparge Water: 1.58 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Double Infusion, Medium Body Step Time Name Description Step Temp
30 min Protein Rest Add 3.60 qt of water at 132.1 F 122.0 F
60 min Saccrification Add 3.20 qt of water at 197.3 F 154.0 F
10 min Mash Out Add 2.80 qt of water at 205.6 F 168.0 F



Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.7
Pressure/Weight: 5.0 oz Carbonation Used: - Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 28.0 days
Storage Temperature: 70.0 F

Notes


Created with BeerSmith

Reason: Edited several times to comply with HBT member input

 
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Old 03-31-2008, 06:29 PM   #2
Redweasel
 
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Hmmm......

 
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Old 03-31-2008, 07:14 PM   #3
DeathBrewer
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you may want to do a longer saccrification rest to ensure conversion is complete.
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Old 03-31-2008, 07:17 PM   #4
Redweasel
 
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This is just what the program sent out. You thinking 60 min?

 
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Old 03-31-2008, 07:21 PM   #5
DeathBrewer
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yeah, i usually do 60 minutes (and rarely below 45) even for my partial mashes.

oh, and get rid of the whirfloc if this is a bavarian hefeweizen...you don't want it to clear and it's against Reinheitsgebot
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Old 03-31-2008, 07:25 PM   #6
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I would skip the protein rest all together since you are using fully modified malts and no adjuncts.,

 
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Old 03-31-2008, 07:27 PM   #7
Redweasel
 
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Whirlfloc edited out. Don't know what I was thinking with that. Saccrification rest edited to 60 min.

Quote:
Originally Posted by Beerrific
I would skip the protein rest all together since you are using fully modified malts and no adjuncts.,
Is there any reason that I should not?


 
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Old 03-31-2008, 07:52 PM   #8
TexLaw
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Just do your saccharification rest until it is done, as confirmed by an iodine test. It might only take 30 minutes, it might take an hour. Do a test at 30 minutes and see where you are. Then, do another every 10-15 minutes after that. You really cannot just go by the clock for a sacc rest.

I would keep the protein rest in there, since you are using wheat malt and not just extract. The protein rest can help with head retention. You can probably shorten it to 20 minutes, if you like.

Consider raising your carbonation level to 3.5-4 volumes of CO2. Hefeweizens are best when effervescent, well beyond the carbonation of a pale ale.


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Old 03-31-2008, 08:06 PM   #9
Redweasel
 
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Edited carbonation level to 3.5 volumes. I appreciate the input. Since no one has yet to comment on the grain bill can I assume it is fine?

 
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Old 03-31-2008, 09:23 PM   #10
Beerrific
 
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Quote:
Originally Posted by TexLaw
I would keep the protein rest in there, since you are using wheat malt and not just extract. The protein rest can help with head retention. You can probably shorten it to 20 minutes, if you like.
But the wheat malt should be fully modified, right?

From John Palmer:
Quote:
Fully-modified malts have already made use of these enzymes and do not benefit from more time spent in the protein rest regime. In fact, using a protein rest on fully modified malts tends to remove most of the body of a beer, leaving it thin and watery
Link: http://www.howtobrew.com/section3/chapter14-4.html

I did a 20 minute protein rest on a hefe (not sure why in retrospect) and the beer did indeed come out very thin and watery. If you were using unmalted wheat I would do the protein rest.

Quote:
Originally Posted by Redweasel
Edited carbonation level to 3.5 volumes. I appreciate the input. Since no one has yet to comment on the grain bill can I assume it is fine?
I think so. The Munich is not really traditional but should add a nice maltiness. I would also suggest adding the extract late in the boil unless you are doing a full boil. The late addition will change the hop utilization though.


 
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