Weissbier Bee Cave Brewery Bavarian Hefeweizen

[Liquidicem]

I brewed this last Saturday. This thing was like a sulfur bomb in my house while actively fermenting. It's pretty much done now. I'll let it sit for 3 weeks then crash and keg it.

 

[RJSkypala]

.75 Hallertau @ 45
.25 Hallertau @ 15

Does this mean that the .75 is boiled for 45 minutes and the .25 is boiled for 15? for a total of a 45 minute boil?

 

[InYerMouth]

Does this mean that the .75 is boiled for 45 minutes and the .25 is boiled for 15? for a total of a 45 minute boil?

I usually boil for 90 and just add with 45 min left..

Just brewed up a beautiful batch on sat and conical was bubbling away by sat night....cant wait to get this one on tap again....truly a wonderful beer!!

 

[ImperialLover]

Gonna brew this one up this week for my brother's birthday at the end of the month. Looking forward to seeing how it turns out.

 

[FishinDave07]

Brewed 10 gallons yesterday and outright killed the hydrometer sample...I can't wait! I actually use 1 vial of WLP300 and made a gallon starter per Mr. Malty. The fermenter is chuggin' away!

Thanks Ed!

 

[mbaker33]

Hey Guys,

I am hoping to brew up a batch of this over the weekend. I don't see anything listed as "Red Wheat" at my LHBS, could someone point out the best to use?

http://www.beer-wine.com/category_page.asp?categoryID=21&sectionID=1

Much appreciated.

Thanks,

Mark

 

[FishinDave07]

I would use Light wheat or caramel wheat, depending on your taste.

 

[mbaker33]

Light wheat was what I was thinking as well. Thanks for the input.

 

[ImperialLover]

I did not enjoy the flavor of this beer. It was way way to "fruity." It tasted like a stick of juicy fruit gum. Definitely not a remake.

 

[FishinDave07]

I did not enjoy the flavor of this beer. It was way way to "fruity." It tasted like a stick of juicy fruit gum. Definitely not a remake.

Have you had Hefe's before? Their signature is banana and cloves w/ some vanilla. Some times you can restrain the flavor of the yeast by fermenting cooler. From what you said you probably enjoy a cleaner, less yeast-oriented beer. Do you like Belgians?

 

[ImperialLover]

Yes, I've had hefe's before. I usually enjoy more of a citrus/summer wheat more. I understand the style is typically like that, but that flavor was strong. It had a sulfur smell to the beer (probably due to it being young). Just not a taste I'm after. Not to put the recipe down, it brewed up good, just stating an opinion based on my personal tastes.

 

[mbaker33]

Hey Guys,

This brew sounds amazing, but SWMBO hates a true German Hefe taste. I think it's the spicy notes you get that she doesn't like. I'm trying to figure out a way to counter that in this recipe. Anyone have an idea?

Thanks,

Mark

 

[FishinDave07]

Hey Guys,

This brew sounds amazing, but SWMBO hates a true German Hefe taste. I think it's the spicy notes you get that she doesn't like. I'm trying to figure out a way to counter that in this recipe. Anyone have an idea?

Thanks,

Mark

Refrain from any late hop additions and use an American Wheat Beer Yeast

 

[Wild Duk]

I just poured the first pint of this last night.....I may have messed something up...It tased to watered down. Did not really have that bite that other Hefe's I have tasted had. Any ideas what could have went wrong.....I brewed the all grain version, used Wyeast 3068, and fermented at 68 degrees.... My OG was a little off @ 1.043....I changed up my mashing teqnique and its throwing off my efficiency....

 

[azscoob]

I just brewed this last night with light wheat instead of red wheat, hit my target of 1.052 but was just over 5.2gal into the carboy, bubbling happily 7 hours later at 68 degrees!

 

[morebeer]

If I want to make this as a partial mash can I just substitute 2.5lbs Wheat DME for 5lbs of the wheat grains and leave the Pilsner alone, or should I scale both of the grains down? When I plug it into Beer Smith it looks like it should work, but does that sound right?

 

[FishinDave07]

I just poured the first pint of this last night.....I may have messed something up...It tased to watered down. Did not really have that bite that other Hefe's I have tasted had. Any ideas what could have went wrong.....I brewed the all grain version, used Wyeast 3068, and fermented at 68 degrees.... My OG was a little off @ 1.043....I changed up my mashing teqnique and its throwing off my efficiency....

It sounds like an efficiency issue. If you get the same volume of finished product but with a lower gravity it won't taste as "full" as intended.

 

[CaliBrewin]

so i got a highly substituted version of this thanks to low stock at my LHBS.

7# american white wheat

4# german pils

1# bag of rice hulls

5% AA Vangard hops

and i just started a starter of WLP380 on my stirplate.

Do you think this will turn out to have any similarities?

im mostly concerned with the Am. wheat. what characteristics do you think it will impart differently from german wheat?

i plan on fermenting ~68F. i hear brews with large amount of wheat in grain bill tend to ferment violently...

this is my first wheat/hef. anything i should know before hand?

Thanks guys!

 

[Runyanka]

I didn't have time to go though all 29 pages of this post So I am just going to ask the question.... Is there an acceptable dry yeast to this recipe? Here's my place in this tiny little world.... I don't have time to make a starter (between work and family) and I don't wanna spend the $$$ on liquid yeast+starter ingredients.

 

[jamest22]

try Fermentis Safbrew WB-06

http://www.fermentis.com/FO/pdf/HB/EN/Safbrew_WB-06_HB.pdf

 

[DNW]

If I want to make this as a partial mash can I just substitute 2.5lbs Wheat DME for 5lbs of the wheat grains and leave the Pilsner alone, or should I scale both of the grains down? When I plug it into Beer Smith it looks like it should work, but does that sound right?

I'm not a pro, and I haven't actually made it yet, but here is my planned PM 6 gallon batch:

3# Wheat DME
4.5# German Red Wheat
2.5# German Pils

Since "wheat" DME is actually only between 50-75% wheat (depending on brand), I prefer to keep the proportion of grains the same as the original batch. Note that this is a 6 gallon batch - it's the same amount of work, and I bottle two sixers and keg the rest (usually about 4.5-5 gallons). I use an 8 gallon bucket for primary so I don't need to worry too much about blowoff.

For 5 gallons it would be:
2.5# Wheat DME
3.75# German Red Wheat
2# German Pils

Since I have some #3333 German wheat yeast I collected from earlier batches of all extract, that is what I'll be using. Even tho it's getting well past summer, I love Hefes...

 

[CottageGroveBrew]

EdWort
Have you tried this at a lower fermentation temp? Brewing Classic Styles recommends 62. Just cerious, can't wait to brew it this weekend. Also any idea on water profile?
Thanks

 

[gophilliesgo]

I'm interested in hearing some suggestions on a no sparge version of this recipe. If no sparge "creates a maltier and fuller body", it may compenstate for the lack of time (or interest) in doing a decoction mash. A couple extra bucks in grain for a real, full Hefe would be worth it.

Maybe 8.5# of wheat and 5 or 5.5 # of Pils malt?

This is my first no sparge attempt, and I'd like some recommendations.

Would there be any increase in chance of stuck sparge with the increased grains? Increase the rice hulls to 1lb.?

Prost!

 

[IXVolt]

Ed,

I made a batch of your Hefeweizen and added some frozen raspberries from our garden!

I took a sample as I was filling a keg, WOW this turned out amazing. I'm just a little concerned about telling SWMBO about it.... cause it won't last long!


Once it has some bubbles and drops a few degree's this beer will be epic!

 

[gophilliesgo]

Edwort -

Thanks for this recipe.

I fermented at 62F and pitched at 54F. Perfect balance of clove and banana flavors. (I wish there was a dancing clove too)

This beer tastes exactly like the Bavarain Hefes in Southern Germany - ala Rothaus, Paulaner, Franziskaner. Exactly what I was going for.

This was only my second all-grain Hefe and the first was a similar grain bill but I used the dry wheat yeast Safebrew WB-06. Never ever again will I make that mistake again.

It's ALL about the yeast.

 

[beerburglar]

Edwort - firstly, excuse any ignorant questions, newbie here. I've done two ales (both LME), one an american amber and the other a pumpkin spiced ale. I'm doing an all grain mocha stout, but i'd like to get a heffe going in the meantime. This recipe looks simple - which is what I'm looking for. I was wondering where you get your German Wheat from and what the numbers in front of the grain names mean. Thanks!

 

[Adam78K]

Anyone try this recipe with perle hop? That's all I got might be nice.

 

[MilwaukeeBrewGuy]

anyone else notice hat the final runnings are super clear? Even the first runnings were lighter than i expected. I was expecting more golden to the color.

Crap, it is probably due to the fact that i missed my OG by 10 pts! 1.042. I guess I cut too much off my grain bill.

So discouraged...

 

[bnmir]

This was my first time with weiphen yeast.
I made a 1L starter in a 2L flask on a stirplate, with the usual aluminum foil cover.
And came home the next day to find the foil across the room and a sticky foam volcano covering the flask stirplate and counter!
No one warned me i'd need a blowoff tube for my starter

 

[Ki-ri-n]

PEEEEYEEEWW!! I'm fermenting this at 62F per Jamil, and it's kicking out loads of sulfur. I'll let it roll up to 68 when it slows down....

Not sure if this made a difference but, I had put my blow off tune into a StarSan solution (I was going to dump it anyway) and had loads of sulfur. Switched to a water/bleach solution and the sulfur is gone.

This was my first time with weiphen yeast.
I made a 1L starter in a 2L flask on a stirplate, with the usual aluminum foil cover.
And came home the next day to find the foil across the room and a sticky foam volcano covering the flask stirplate and counter!
No one warned me i'd need a blowoff tube for my starter

At least yours stayed on the stir plate. First time using mine and I found the beaker laying on the counter

Other than that, I'm liking where this one is going