joegibs
Active Member
Sitting out on my deck smokin a fat ass cigar with a nice glass of whiskey to join it, I've decided to reach out to the interwebs for help with a recipe that has frustrated me beyond belief. For years, I've been trying to recreate something similar to Paulaner Hefeweizen or something along those lines. Ya know, the big heavy AF tastes like your chewing bread not drinking beer kind of hefeweizen. It's not everyone's preferred variant of the hefe, but damnit I want to be eating bread when I drink my hefeweizen!!! Every time I visit a brewery and try their hefe, and it's THE RIGHT ONE, I order the biggest mug they got which is promptly followed by rolling eyes of my girlfriend. I've tried so many recipes that i'm ready to give up. The end result of my brewing experiments are never bad, they're always drinkable and enjoyable (even this last one that I accidentally over-hopped, giving me more of a pale wit, oops?) so I'm not too upset about that, it's just getting frustrating trying so hard to get to a specific end result and not getting it no matter the variable.
I've tried so many different grain bills, fermenting temperatures, hop additions, blah blah blah, the only thing i've determined is the wyeast 3068 is the correct yeast for what i'm trying to achieve. I just need someone who knows what I mean when I say drinking this beer is like chewing banana/clove flavored bread to give me a solid recipe down to the exact detail so I can brew a beer that'll be the ONE beer that i'll be so excited to brew and drink the **** out of for the rest of my life.
PS in my experimental failures i've accidentally built a recipe that's pretty got'damn close to a clone of hoegaarden belgian wit. A year ago I was preparing to be the bartender at my cousins wedding, which included bringing a double batch of homebrew to serve up. On a complete gamble without time to re-brew incase it didn't turn out, I chugged a 12 pack of hoegaarden, saving that liiiitle bit of murky goodness a the bottom of every bottle. I poured that into a yeast starter, let it do its magic, then re-built it three more times giving me one hell of a yeast starter. My logic was maybe harvesting the yeast and giving it a hefeweizen grain bill would get me something close to what i've been trying to achieve, but it turned out to be damn near spot on for what hoegaarden is, minus the forward coriander flavor. Tested the gravity and it ended up about 5.5, and everyone at the wedding loved it, with only one gallon out of the ten left over. (which we promptly killed the next morning) So all my experimental "failures" haven't been a complete waste.
Thanks in advance, and thank the beer gods for another day to drink the fermented greatness.
I've tried so many different grain bills, fermenting temperatures, hop additions, blah blah blah, the only thing i've determined is the wyeast 3068 is the correct yeast for what i'm trying to achieve. I just need someone who knows what I mean when I say drinking this beer is like chewing banana/clove flavored bread to give me a solid recipe down to the exact detail so I can brew a beer that'll be the ONE beer that i'll be so excited to brew and drink the **** out of for the rest of my life.
PS in my experimental failures i've accidentally built a recipe that's pretty got'damn close to a clone of hoegaarden belgian wit. A year ago I was preparing to be the bartender at my cousins wedding, which included bringing a double batch of homebrew to serve up. On a complete gamble without time to re-brew incase it didn't turn out, I chugged a 12 pack of hoegaarden, saving that liiiitle bit of murky goodness a the bottom of every bottle. I poured that into a yeast starter, let it do its magic, then re-built it three more times giving me one hell of a yeast starter. My logic was maybe harvesting the yeast and giving it a hefeweizen grain bill would get me something close to what i've been trying to achieve, but it turned out to be damn near spot on for what hoegaarden is, minus the forward coriander flavor. Tested the gravity and it ended up about 5.5, and everyone at the wedding loved it, with only one gallon out of the ten left over. (which we promptly killed the next morning) So all my experimental "failures" haven't been a complete waste.
Thanks in advance, and thank the beer gods for another day to drink the fermented greatness.
Attachments
Last edited: