BeirKaiser
Well-Known Member
- Joined
- Jul 4, 2014
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Hallo! I am seeking the advice of people who have experience with Hefeweizens. I am looking to make my second 5gallon extract batch of beer. I originally made an American Amber ale for a friend from a kit. Now I would like to make a Hefeweizen for myself. I would like it to follow the german purity law. Meaning it can only have water, malts, and hops. The Reinheitsgebot also says that the malts have to have 50-70% wheat. I've done some research and I would love some opinions to help me narrow done a recipe that fits me.
Hops (0.5-1oz and must be Noble Hops)
-tettnang, hallertau, Spalt seem to be the most popular
-perle, magnum, tradition and hallertau mittfruh were other suggestions
Yeast (major factor)
-danstar Munich german wheat beer dry yeast
-wyeast 3068 (Germany) or WL 300 (banana)
-german wheat 3333 or Bavarian 351 (clove)
-dry yeast fermentis WB-06 suftbrew Munich
(There are so many recipes that I wasn't sure to get the dry, or rehydrate or have it shipped with an ice pack)
-decided against Bavarian wheat 3638 and hefeweizen IV 380
Extract (50-70% wheat & rest either barley or rye, no pilsner)
-CBW Bavarian wheat (65/35 barley) LME or DME
-Munton's wheat DME (65/35 barley)
- Mr Beer Bavarian Weissbeir HME
(Most recipes lean toward LME but I know some call for both)
Grains in Muslim bag
-0.5lb flacked wheat & 0.5 flacked oats
- Weyermann pale wheat
-2row pale malt
(I don't prefer the taste of pilsners and I don't want "French" grains and pilsners beers are a fairly modern lager)
I would also like a slightly more ABV% but i can't add more sugar like most recipes because of the Purity Law
Temp
-Most recipes say 62F (Brewing Class Styles)
-64-75F
-60-65F (lower temp= cleaner flavor)
-above 72F banana or lower (clove)
-68-76F (mr beer)
-52F
-Fluctuating temp during each process comes up a few times: pitch at 55, 4 days later 62, 2 weeks later 32 for 7-10 days
Any advice or suggestions would be very appreciated
Hops (0.5-1oz and must be Noble Hops)
-tettnang, hallertau, Spalt seem to be the most popular
-perle, magnum, tradition and hallertau mittfruh were other suggestions
Yeast (major factor)
-danstar Munich german wheat beer dry yeast
-wyeast 3068 (Germany) or WL 300 (banana)
-german wheat 3333 or Bavarian 351 (clove)
-dry yeast fermentis WB-06 suftbrew Munich
(There are so many recipes that I wasn't sure to get the dry, or rehydrate or have it shipped with an ice pack)
-decided against Bavarian wheat 3638 and hefeweizen IV 380
Extract (50-70% wheat & rest either barley or rye, no pilsner)
-CBW Bavarian wheat (65/35 barley) LME or DME
-Munton's wheat DME (65/35 barley)
- Mr Beer Bavarian Weissbeir HME
(Most recipes lean toward LME but I know some call for both)
Grains in Muslim bag
-0.5lb flacked wheat & 0.5 flacked oats
- Weyermann pale wheat
-2row pale malt
(I don't prefer the taste of pilsners and I don't want "French" grains and pilsners beers are a fairly modern lager)
I would also like a slightly more ABV% but i can't add more sugar like most recipes because of the Purity Law
Temp
-Most recipes say 62F (Brewing Class Styles)
-64-75F
-60-65F (lower temp= cleaner flavor)
-above 72F banana or lower (clove)
-68-76F (mr beer)
-52F
-Fluctuating temp during each process comes up a few times: pitch at 55, 4 days later 62, 2 weeks later 32 for 7-10 days
Any advice or suggestions would be very appreciated