Weissbier Bee Cave Brewery Bavarian Hefeweizen

[EdWort]

Sure, keep an eye on the IBUs and you will be fine.

 

[Mustangj]

I followed the recipe and this stuff rocks..:rockin:

 

[nyer]

Edwort, do you happen to have more detailed instructions fow a first time AG brewer for this recipe? I should have the ingredients at my door sometime today for this recipe and your pale ale. They will be my first and second AG brews and I'm nervous as hell. I'm still trying to decide which one would be easier so I can get the starter started.

 

[EdWort]

Edwort, do you happen to have more detailed instructions fow a first time AG brewer for this recipe? I should have the ingredients at my door sometime today for this recipe and your pale ale. They will be my first and second AG brews and I'm nervous as hell. I'm still trying to decide which one would be easier so I can get the starter started.

It depends on your brew method and equipment. Make the Haus Ale first as it uses a dry yeast and is easier than the Hefe.

Start a new thread in the All Grain section asking for help and list your equipment so folks can see what we have to work with.

 

[nyer]

Thank you master, the pale ale it is.

 

[Mustangj]

Last glass.

 

[nyer]

That looks good. I got my starter going to today, I'm planning to brew this Friday morning. I can't wait.

 

[Mustangj]

Good stuff. It went real fast.

 

[EdWort]

Good stuff. It went real fast.

Great! Time to brew another. Summer is still here. It's the quickest beer in my lineup to drinkability.

 

[Mustangj]

Great! Time to brew another. Summer is still here. It's the quickest beer in my lineup to drinkability.

What do think the shelf life is?

 

[EdWort]

What do think the shelf life is?

Kept kegged and refrigerated, a few months. After a while you might want to bump the keg to stir up some yeast that had settled. It will clear after a couple months. Give it a few bumps, then check to see who much was stirred back into solution. If too much, then let it sit a day before pouring.

 

[nyer]

I made this Saturday morning, I only got 1.045 on the gravity but thats better than my first AG so I'm happy. I can't wait to try it.

 

[Mutilated1]

How does this beer compare to Erdinger Hefeweizen ? I was looking for a clone recipe, and I noticed that this recipe was simple as well as popular.

 

[EdWort]

Very similar, very tasty, very Bavarian.

 

[oguss0311]

Edwort-
I did this one as a PM- but I cultured Brewery Ommegang's wit for the yeast. It rocked! It was a Big PM- only 2lbs of WDME(And the OG way higher than I expected.)- and now that I have gathered everything for a first AG- I'm gonna go back to this one. You did batch sparge, right? I'm nervous about using wheat for the first AG- but think I'm going for it anyway.

 

[EdWort]

Yep, I batch sparged. If you want an authentic Bavarian Hefe, you will need to use WLP300 or Wyeast 3068 (The Weihenstephner strain).

 

[oguss0311]

Good to go- thanks! I like the added step of culturing a yeast- I feel that much more involved. I'm going to be buying the grain- but the hops and yeast will be free (if you ignore the fact that we paid for the rhizomes and original bottle of beer in the first place). I'm getting a kick out of that at the moment.
Even though I at times don't follow verbatim, I use a lot of your posted recipes. I've had tons of outstanding success with them.

 

[kjones]

edwort, you list crash cooling, I am not exactly sure what my keg fridge temp is, but does this just mean to stick the carboy in the fridge when it is done fermenting?

 

[EdWort]

edwort, you list crash cooling, I am not exactly sure what my keg fridge temp is, but does this just mean to stick the carboy in the fridge when it is done fermenting?

That will work fine.

 

[scinerd3000]

did you do any type of protein rest with this? i just brewed your recipe as my first wheat and my efficiency sucked....Can't figure out why. I missed my temp and it took me a while to get set when i doughed in but i still gave it a full 90 minutes. Ended up with 1.040 starting gravity at the end?....i was told later my efficiency sucked because of missing a protein rest with wheat but i dont know. Ive never had this problem on any other recipes and i usually get around 75%.

 

[EdWort]

did you do any type of protein rest with this? i just brewed your recipe as my first wheat and my efficiency sucked....Can't figure out why. I missed my temp and it took me a while to get set when i doughed in but i still gave it a full 90 minutes. Ended up with 1.040 starting gravity at the end?....i was told later my efficiency sucked because of missing a protein rest with wheat but i dont know. Ive never had this problem on any other recipes and i usually get around 75%.

Nope and I got over 80% in my last batch. Just a 90 minute mash at the proper temp but I do stir about 3 times during the mash.

 

[jay415]

From what I read Hefe's are drinkable much sooner but how much sooner? As for this recipe 10 days then crash cool and keg. Do you wait 5-6 weeks before tapping keg?

 

[EdWort]

This beer can be drinkable in 3 weeks easy for those who don't have other stuff to drink. Hefe's are that way.

 

[nyer]

I let mine sit in the keg cooled and on gas for about 2 weeks. I really didn't have the ability to crash cool so the first couple of glasses had lots of sediment. It tastes much better now than it did 2 days after kegging. This tastes very close to franziskaner to me. I will be making this one again.

 

[Mustangj]

Edwort is the man!! This stuff great.

I'm on my second batch this summer. My LHBS was out of Germen Pils so I had to use American Pils and I don't think it's as good but still a good Hef.

 

[jay415]

This beer can be drinkable in 3 weeks easy for those who don't have other stuff to drink. Hefe's are that way.

Nice, this will be my first All Grain recipe. My only difference will be the fermentation temp will be closer to 73F, but it is a steady temp. Off to place an order for supplies.

 

[nyer]

I'm a big fan of Franziskaner and the dunkel. Is there some type of easy substitution in ingredients that would make this recipe close to franziskaner dunkel? I'd love to try it if there is.

 

[JBrady]

what temperture do you serve this beer at?

 

[EdWort]

I'm a big fan of Franziskaner and the dunkel. Is there some type of easy substitution in ingredients that would make this recipe close to franziskaner dunkel? I'd love to try it if there is.

Add about 8 ounces of Crystal 40L or 60L to the grain bill.

 

[EdWort]

what temperture do you serve this beer at?

My kegerator is set to about 39 degrees. I like mine cold.