wolfboy
Active Member
Two weeks ago I had begun my first attempt at a Hefeweizen, using only 50% wheat malt and 50% pale ale malt. Naturally, i am interested in using the Fermentis WB-06 because of it convenience. The result is not perfect but decent, and it conveyed to me that this yeast is very capable of generating the qualities of a Hefeweizen. I do understand that homebrew hefeweizen is a beer many people attempt to make, and not many will enjoy.
I used 5lb pale and 5lb wheat. 1 ounce Hallertau (4.6% AA) added at the start of the 60min boil. Preceding the boil was 30min acid rest at 55C and 60min mash at 68C. Cooled with a closed lit using a cold water bath for only 45 min (continuous stiring required). Resulting volume was 15L. Here is the important part: open fermentation at 15-16C (~60F) until the kreuzen (spelling?) fell after 4 days. only 7 days of secondary fermentation at 15-18C. The stringent control over fermentation temperature was not adequate since I had only used a cold, iced water bath. The likely result of fermentation between 15-17C would be a higher clove like flavour, and less of the banana flavour. I presumed that the solvent, paint thinner, fruity like flavours would not result. I opened the first bottle after 50 hours under the influence of 3/4cup of corn sugar.
Am I satisfied with this result? Yes, at least for the first time. 3/4 inch head. This beer taste like an unbalanced hefeweizen with a high degree of clove flavour and a mild degree of banana flavour. FG-OG = 1.060-1.012. Not a trace of fruity or paint like flavour. Extremely drinkable. In the future I will likely use a higher % of wheat malt. I will also try my best at maintaining the temperature around 18C. Best below 21C. I will definatly use this yeast again.
I used 5lb pale and 5lb wheat. 1 ounce Hallertau (4.6% AA) added at the start of the 60min boil. Preceding the boil was 30min acid rest at 55C and 60min mash at 68C. Cooled with a closed lit using a cold water bath for only 45 min (continuous stiring required). Resulting volume was 15L. Here is the important part: open fermentation at 15-16C (~60F) until the kreuzen (spelling?) fell after 4 days. only 7 days of secondary fermentation at 15-18C. The stringent control over fermentation temperature was not adequate since I had only used a cold, iced water bath. The likely result of fermentation between 15-17C would be a higher clove like flavour, and less of the banana flavour. I presumed that the solvent, paint thinner, fruity like flavours would not result. I opened the first bottle after 50 hours under the influence of 3/4cup of corn sugar.
Am I satisfied with this result? Yes, at least for the first time. 3/4 inch head. This beer taste like an unbalanced hefeweizen with a high degree of clove flavour and a mild degree of banana flavour. FG-OG = 1.060-1.012. Not a trace of fruity or paint like flavour. Extremely drinkable. In the future I will likely use a higher % of wheat malt. I will also try my best at maintaining the temperature around 18C. Best below 21C. I will definatly use this yeast again.
