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Old 10-03-2008, 03:18 PM   #1
Pyrenus
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Sep 2008
Missouri
Posts: 56


I'll be doing this as my second batch this weekend. I took the original recipe for "Golden Path Hefeweizen" posted on this site and tweaked it a little bit using BeerSmith. This is my first time using this program as well.

I increased my boil volume to 4 gallons (in a 5 gallon kettle), tweaked the recipe for a late extract addition, and reduced some of the extract to meet BeerSmith's recommended OG calculation for this beer style. Here's what I came up with.

Everything look ok? Anything I might want to tweak in this recipe before brewing?

BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Late Boy Hefeweizen
Brewer: Travis
Asst Brewer:
Style: Weizen/Weissbier
TYPE: Partial Mash
Taste: (50.0) This looks to be a good one. Original Recipe tweaked a bit to match the stylistic guidelines and also to implement a late addition extract addition, to keep the color lighter.

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 4.00 gal
Estimated OG: 1.052 SG
Estimated Color: 6.5 SRM
Estimated IBU: 13.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2 lbs 1.6 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 27.63 %
5 lbs Wheat Liquid Extract [Boil for 15 min] Extract 65.79 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 6.58 %
0.80 oz Hallertauer [4.80 %] (60 min) Hops 9.9 IBU
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat


Mash Schedule: Steep Grains
Total Grain Weight: 0.50 lb
----------------------------
Steep Grains
Step Time Name Description Step Temp
30 min Steep Grains Add 0.00 qt of water at 155.0 F 155.0 F


Yeast to be pitched at 70 degrees and fermentor to stay at 63-65 degrees for 10-11 days, then straight to bottles.
__________________
On Deck: Cream Ale, Hobgoblin, Pumpkin Ale, Apfelwein
Primary #1: NONE
Primary #2: Apfelwein
Bottled (10/18/08): Irish Red, Hefeweizen


 
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Old 10-03-2008, 03:51 PM   #2
homebrewer_99
 
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Feb 2005
Atkinson (near the Quad Cities), IL
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Sounds good except why the oatmeal? If you are using standard German "ingredients" there's no need.

Fermenting at the lower temps may give you more cloves than banana falvor/odor. I usually go for 70F, but it's whatever you're looking for.

Keep us informed of the results.
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HB Bill

 
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Old 10-03-2008, 03:56 PM   #3
Pyrenus
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Sep 2008
Missouri
Posts: 56

The oatmeal was part of the original recipe. I didn't think of any need to alter or remove it.
__________________
On Deck: Cream Ale, Hobgoblin, Pumpkin Ale, Apfelwein
Primary #1: NONE
Primary #2: Apfelwein
Bottled (10/18/08): Irish Red, Hefeweizen

 
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