Hefeweizen help

[camonick]

Hello all.
I’ve been wanting to brew a Hefeweizen. It’s a style I’ve never done in my 20 something years of brewing. When I approach a new style, I like to do a lot of research. I have been seeing a lot of discussion about doing a ferulic acid rest at the beginning of the mash. A Brulosophy xbeeriment concluded that tasters couldn’t distinguish a difference. I personally would prefer not to if it’s not really necessary. Advice?
Here’s what I’ll use for a recipe.
BIAB
55% pale wheat malt
42.3% Pilsner malt
2.6% Melanoiden malt
Planning on 60 minute 152° single infusion mash.
60 minutes of Hallertauer Hersbrucker for 12 IBUs
WLP300 yeast
Haven’t decided on exact water profile yet either.
This batch might also get a charge of sauergut at the end of the boil also.
Thanks
Nick

 

[Funky Frank]

I do a lot of my beers with a step mash that includes a ferulic acid rest as one of the steps. My hefeweizen is one that I do a single sach rest and no other rest (other than mash out). I like my hefe the same with and without the acid rest but I believe the haze is better when I only do the sach rest.

 

[Jag75]

I also skip the ferulic acid rest . Wlp300 is a good yeast . I skip the starter because slight under pitching allows this yeast to shine.

 

[ducati]

Rice hulls weren't mentioned, but with that much wheat this is something you might want to consider. I had one stuck mash, and it was with a grain bill similar to this. Once you experience one, you don't want to do that again.

What fermentation temperature are you planning?

 

[camonick]

Rice hulls weren't mentioned, but with that much wheat this is something you might want to consider. I had one stuck mash, and it was with a grain bill similar to this. Once you experience one, you don't want to do that again.

What fermentation temperature are you planning?

I didn’t list rice hulls because I didn’t think they were relevant to my original question. I only listed the actual fermentables. I’ll be using 6 oz hulls in a grain bill for a 3 gallon batch.
The suggested range for that yeast is 68-72°. Is there an optimum temperature?

 

[ducati]

This article has some interesting info.

https://www.homebrewtalk.com/threads/aspects-of-brewing-a-wheat-beer.679122/

 

[ducati]

This is an interesting read.

https://beerandbrewing.com/make-your-best-weissbier/

 

[Jag75]

I ferment at 66 then let it rise to 68 after a few days

 

[camonick]

That second article takes a much simpler approach. Would 1 white labs pure pitch package be too much for a 3.4 gallon batch? I think I’ll aim for the 66-68° range to try to help get more clove flavor hopefully… I’m not particularly fond of banana bombs. According to that first article, I need to revisit my water profile too.

 

[ducati]

I was hoping someone would answer your yeast question. Its a very good question. I only brew 5-5.5 gal batches, and 1 pure pitch is good for that volume. As a side comment, I've tried most of the dry alternatives for this style, and found none of them acceptable. Again, for my personal taste for this style. I use dry yeasts for almost every other beer I make.

I've brewed this at different temperatures and the differences they describe are real. You may have to dial in what you like over a few batches, but that's what makes this hobby fun for me. BTW, for me a perfect Hefeweizen is a nice balance between banana and clove. I must be in the minority because the local brewpubs are making Hefeweizen's with little or no banana flavor. So, YMMV of course. From my notes, 66-68° is a good starting point for what you want to achieve.

As far as the water chemistry, you might want to revisit it, but I don't stress too much about it. My tap water is pretty good (other than the chloramine) here in the SC lowcountry. With this water, I add just enough CaCl2 to get calcium concentration in range, and a few mL of Lactic Acid to get the pH in range. From your location, you should be pretty good as well, IDK.

Good Brewing.

 

[Misplaced_Canuck]

One of the things I've always found important with hefe's is to drink them fresh. And by fresh, I mean around 10-days grain to glass.

My last hefe was delicious. It was (for 10-gallons @1.048): 71% wheat, 29% pilsner, 1# rice hulls, 1oz Hallertauer Hershbrucker 60m, 1oz Hallertauer Hershbrucker 15m, one healthy starter of WLP-300. Fermented 66-68F, we were drinking it 10 days later. I used 50-50 well water (fairly acidic) and city water (slightly high in pH).

Don't overthink hefeweizens by using all kinds of additional specialty grains. Keep it simple.

MC

 

[lumpher]

One of the things I've always found important with hefe's is to drink them fresh. And by fresh, I mean around 10-days grain to glass.

My last hefe was delicious. It was (for 10-gallons @1.048): 71% wheat, 29% pilsner, 1# rice hulls, 1oz Hallertauer Hershbrucker 60m, 1oz Hallertauer Hershbrucker 15m, one healthy starter of WLP-300. Fermented 66-68F, we were drinking it 10 days later. I used 50-50 well water (fairly acidic) and city water (slightly high in pH).

Don't overthink hefeweizens by using all kinds of additional specialty grains. Keep it simple.

MC

Yep, this right here. I love a good Hefe, and have made dozens of them. My only difference is 60/40 wheat and pilsner. WLP300 or Wyeast 3068 for the yeast, and 66-68F gives a good balance. 71 or so gives a banana bomb, and 62 makes it mouth-puckering with cloves.

 

[camonick]

I brewed a 3.5 gallon batch today. I bumped the % of wheat up close to 60 and just did a single infusion @ 152°. I guesstimated about 3/4 of a packet of the WLP300 yeast and I’ll let it work at 65-66°.

 

[Pianoman]

@camonick is this the same one you sent me?

 

[camonick]

@camonick is this the same one you sent me?

Yes sir.