Weissbier Bee Cave Brewery Bavarian Hefeweizen

[mcbethenstein]

Anyone on here use rahr malts for this recipe? German pilsner and German pale wheat are killing my budget as I work through some system tweaking. If so, how does it compare to the more expensive malts. I live near a northern brewer, so I can scoop out what I need for a recipe. But $12.50 for grain sounds a lot better than $19.00.

 

[Haputanlas]

Anyone on here use rahr malts for this recipe? German pilsner and German pale wheat are killing my budget as I work through some system tweaking. If so, how does it compare to the more expensive malts. I live near a northern brewer, so I can scoop out what I need for a recipe. But $12.50 for grain sounds a lot better than $19.00.

I don't see why that would be a problem. Are you using the 2-row? Or Pale?


I am not sure if it's Rahr, but I do use the 2-row that comes from my LHBS for this recipe. It is fantastic.

I say go for it.

 

[mcbethenstein]

I don't see why that would be a problem. Are you using the 2-row? Or Pale?

I am not sure if it's Rahr, but I do use the 2-row that comes from my LHBS for this recipe. It is fantastic.

I say go for it.

I'm undecided if I'm gonna use the regular 2-row or go with their pilsner. Both are stocked.

The reason I ask is that I know there can be huge variation from brand to brand and even within lots or years for any given malt. I don't have much experience with rahr outside of their 2-row, and at that I can't empirically say the beers I've made well were from the 2-row or from the other ingredients. I have no idea of the comparison between rahr's white wheat and the Weyermann German pale wheat.

 

[Rman2012]

I brewed this last night doubled everything for a 10 gal. batch and my OG is only 1.024. I think my mash temp only reached 150 due to a bad thermometer. Now its morning and I am looking for my next step to fix this. I have not pitched my yeast yet, but need to soon. Should I a) heat the wort and basically re-sparge the grains at 153 with my wort or b) add a couple of pounds of extract and boil the wort, cool and pitch. c) Add dextrose? All advice is welcomed.

 

[Haputanlas]

I brewed this last night doubled everything for a 10 gal. batch and my OG is only 1.024. I think my mash temp only reached 150 due to a bad thermometer. Now its morning and I am looking for my next step to fix this. I have not pitched my yeast yet, but need to soon. Should I a) heat the wort and basically re-sparge the grains at 153 with my wort or b) add a couple of pounds of extract and boil the wort, cool and pitch. c) Add dextrose? All advice is welcomed.

I would just boil this down to a volume that has the correct SG. It's better to have a smaller volume of the beer you want than the full volume of a different beer.

 

[Rman2012]

I gave half the batch to a friend and he already pitched the yeast. Should he do the same and re-pitch?

 

[mcbethenstein]

I brewed this last night doubled everything for a 10 gal. batch and my OG is only 1.024.

What temp did you take the gravity at? And was it before or after the boil? If it was 150 deg the real OG would be 1.043. Which would be fine for the style....

 

[Rman2012]

What temp did you take the gravity at? And was it before or after the boil? If it was 150 deg the real OG would be 1.043. Which would be fine for the style....

After the boil at 70.

 

[mccumath]

I don't have time to make a starter for this batch... One wyeast packet or two for this brew? Just curious.

 

[bergman1118]

I brewed this last night doubled everything for a 10 gal. batch and my OG is only 1.024. I think my mash temp only reached 150 due to a bad thermometer. Now its morning and I am looking for my next step to fix this. I have not pitched my yeast yet, but need to soon. Should I a) heat the wort and basically re-sparge the grains at 153 with my wort or b) add a couple of pounds of extract and boil the wort, cool and pitch. c) Add dextrose? All advice is welcomed.

Get you some lacto and make a berliner weisse. :rockin:

Seriously, that's what I would do.

 

[miggedymike]

I looked through the thread, and don't think I saw anyone mention using a ferulic rest with this recipe. Anyone have an opinion on doing one or not?

 

[Haputanlas]

I don't have time to make a starter for this batch... One wyeast packet or two for this brew? Just curious.

I always use just one packet (Fresh) for 5 gallons (Without a starter). Sometimes a little bit of under pitching for a hef is a good thing. You'll get more esters.

 

[SFSpencer]

Lurk on here a lot,but dont post.....
Just wanted to say thank you....This was the first recipe ive brewed that wasnt a kit,and its BY FAR the best beer ive made so far...Just what i wanted, just what i expected, and just damn tasty...Thanks for the recipe Ed.

 

[slothorentropy]

Can anyone who's bottled this successfully weigh in on timeframes? I know there's a lot of talk with this and other hefe recipes about "grain to glass in a few weeks," but I imagine that's when kegging and force carbing. Can I still bottle this after two weeks, and just drink as soon as they're suitably carbed?

 

[mcbethenstein]

Can anyone who's bottled this successfully weigh in on timeframes? I know there's a lot of talk with this and other hefe recipes about "grain to glass in a few weeks," but I imagine that's when kegging and force carbing. Can I still bottle this after two weeks, and just drink as soon as they're suitably carbed?

Yes! I drank my first one at a grand total of 3 weeks old. If you carb to style, they are "ready" fast. ~ 6-7 oz of priming sugar for 5 gal. I think it might be done carbing in 5 days, but that's dependent on the temp in your conditioning area.

 

[slothorentropy]

Thanks! Did you crash cool yours?

 

[Haputanlas]

Thanks! Did you crash cool yours?

I don't cold crash mine. Assuming you'd want more of the suspended yeast. At least that's how I prefer mine.

 

[Tizzomes]

Brewing this soon and thought to biab any thoughts? ? This would be my first all grain and biab..

 

[Haputanlas]

Brewing this soon and thought to biab any thoughts? ? This would be my first all grain and biab..

Because of the wheat, your efficiency will likely be lower than normal. However, I always do BIAB for this recipe and it works out great.

 

[slothorentropy]

I don't cold crash mine. Assuming you'd want more of the suspended yeast. At least that's how I prefer mine.

So just bottling right out of primary at room temperature should produce a good result for this style and recipe?

 

[CidahMastah]

I wouldn't serve this at room temp... I prefer it a higher carb and served well chilled.

For me I put it in a keg, tossed it in the keezer and goosed with gas. Mine was cloudy and never cleared up and I brewed a 10G batch, so I went through 2 kegs this way.

 

[dcHokie]

Because of the wheat, your efficiency will likely be lower than normal. However, I always do BIAB for this recipe and it works out great.

I've managed to get pretty good efficiency using 1/2 to 3/4 Lb of rice hulls in this recipe. I'd recommend giving them a good soak in warm water prior to adding to the mash.

 

[slothorentropy]

I wouldn't serve this at room temp... I prefer it a higher carb and served well chilled.

For me I put it in a keg, tossed it in the keezer and goosed with gas. Mine was cloudy and never cleared up and I brewed a 10G batch, so I went through 2 kegs this way.

Wouldn't serve it at room, temp, no.

 

[CidahMastah]

Wouldn't serve it at room, temp, no.

oop misread the previous my bad.

In general though... cold crashing won't necessarily hurt it, but isn't a requirement. Having yeast in the glass is a good thing for the style.

 

[Haputanlas]

I've managed to get pretty good efficiency using 1/2 to 3/4 Lb of rice hulls in this recipe. I'd recommend giving them a good soak in warm water prior to adding to the mash.

Well, I only mentioned this because the wheat grains are a little smaller than the 2 row or the pils. This means that your crush won't be as fine unless you adjust the gap on your mill.

 

[slothorentropy]

oop misread the previous my bad.

In general though... cold crashing won't necessarily hurt it, but isn't a requirement. Having yeast in the glass is a good thing for the style.

Word! Thanks, man.

 

[Tizzomes]

I never brewed a wheat beer before and was going to give this one a shot tomorrow night.You mentioned a 10 day fermentation ...is that common for wheat beers?
I usually let my ales sit for 3 weeks.

 

[EdWort]

I never brewed a wheat beer before and was going to give this one a shot tomorrow night.You mentioned a 10 day fermentation ...is that common for wheat beers?
I usually let my ales sit for 3 weeks.

Wyeast 3068 finishes quickly and wheat beers are best enjoyed fresh.

I have a batched brewed on Sunday, Yeast pitched on Monday, and I'm kegging today to make room in the Fermenteezer for 15 gallons of Haus Ale.

Hefe's are the goto beer when you need something quick.

 

[Tizzomes]

Wyeast 3068 finishes quickly and wheat beers are best enjoyed fresh.

I have a batched brewed on Sunday, Yeast pitched on Monday, and I'm kegging today to make room in the Fermenteezer for 15 gallons of Haus Ale.

Hefe's are the goto beer when you need something quick.

Thanks for the quick response, one more question I also bottle.So I tend to let beers condition for 3 weeks at least. Would the that time also be cut down? Say 2 weeks?

Just curious for your opinion.

 

[EdWort]

Thanks for the quick response, one more question I also bottle.So I tend to let beers condition for 3 weeks at least. Would the that time also be cut down? Say 2 weeks?

Just curious for your opinion.

That still applies if you bottle condition.