Weissbier Bee Cave Brewery Bavarian Hefeweizen

[Petho]

Can someone tell me the BJCP category of this beer?

 

[JonGrafto]

Can someone tell me the BJCP category of this beer?

I would more than likely say according to the 2008 BJCP guidleines that this falls into the 15A category

 

[ArcticBear]

13 days in the fermenter and I checked my fg before cold crashing. 1.009 on the nose. Tasted wonderful.

It's been hot the last few days and the closet I normally ferment in has been at a steady temperature. Not overly worried about this beer because I'm pretty sure it was done prior to the heat stretch but I have a maple wheat ale next to it that was mid fermentation that I'm worried about the temp being so high.

Looking forward to kegging and carbing this euro the weekend for my new kegerator

 

[motleybrews]

13 days in the fermenter and I checked my fg before cold crashing. 1.009 on the nose. Tasted wonderful.

It's been hot the last few days and the closet I normally ferment in has been at a steady temperature. Not overly worried about this beer because I'm pretty sure it was done prior to the heat stretch but I have a maple wheat ale next to it that was mid fermentation that I'm worried about the temp being so high.

Looking forward to kegging and carbing this euro the weekend for my new kegerator

This beer doesn't mind higher than normal temps. How high are you talkin?

 

[motleybrews]

Ok, heating up my water for this recipe right now. My first all grain EVER! So I'm excited and a little nervous. Good thing I'll have some homebrew IPA on tap so I can officially RDWHAHB. Wish me luck!

EDIT: Everything went pretty good. Mashed @ 152.5, ended and 150.5 after 90 min mash. 7.5g pre-boil volume. Ended up with a little over 5.5g in the ferm bucket and a little more than a 1/2 gallon of trub in the kettle. Post boil gravity of 1.047 or thereabouts. The brewers friend calculator said I hit 69% efficiency. Not too shabby for my first all grain. Took a little over 4 hours from start to finish.

Used 6# german wheat, 4# german pils, 8oz rice hulls and 1.25 oz of Hallertauer (3.1% aa for appx 12 IBU) @ 60 min as my only hop addition. Super pumped that everything went well and none of my DIY equipment leaked! I love it when a plan comes together!

Congrats. You picked a great beer to be your first. Glad everything went well. 4 hours including a 90 minute mash is pretty impressive! And 69% is great considering it's not only your first AG but also the amount of wheat

 

[ArcticBear]

This beer doesn't mind higher than normal temps. How high are you talkin?

Temp was between 78 and 80. My other brew is using the wyeast Belgian witbier yeast

 

[BenWillcox]

Brewed this recipe on the first of June, bottled on the 14th, and it is already carbed enough to be delicious. (not at 4 volumes yet, but still DAMN tasty).

 

[suicider]

Yeah so I used about a cup of corn sugar and now these puppies gush. The first one i chilled and it didn't explode immediately the second wasn't chilled was akin to a champagne bottle. Ya think I could chillem pop em open and immediatley reseal them to lessen the carb level? They are grolsch swingtops so hopefully i can salvage them.

 

[duhviz]

Yeah so I used about a cup of corn sugar and now these puppies gush. The first one i chilled and it didn't explode immediately the second wasn't chilled was akin to a champagne bottle. Ya think I could chillem pop em open and immediatley reseal them to lessen the carb level? They are grolsch swingtops so hopefully i can salvage them.

how long since it was bottled? I think the longer you let sit or chill the less it will gush when opened.

 

[suicider]

Been bottled for a week. Chilled one and tried it and it didn't gush immediately but flamed over after a few seconds. Immediately chilled the rest. I hope once they are cooled they react the same way so i can vent. But will venting cause adveres effects? I would think the escaping co 2 would prevent oxidation.

 

[duhviz]

Been bottled for a week.

It takes more than a week to carb fully. Try after another week or two and should improve.

 

[Petho]

OOPS.
I used a dry Safbrew yeast. I mean there are a LOT of pages to this post and I missed that part about the yeast not being authentic.
The datasheet for the WB-06 shows the Ferment temp as being 59-75F, any suggestions as to where I should aim for the average temp? I use a swamp cooler.
Its only a 3 gallon batch so no harm no foul if it is not right.

Seems like there should be some summary page that gathers all of the salient information dispursed amongst the 60+ pages on one easy to read page... BLURG.

 

[suicider]

It takes more than a week to carb fully. Try after another week or two and should improve.

i was under the impression that keeping themin the fridge would halt fermentation as this is an ale yeast.

 

[duhviz]

i was under the impression that keeping themin the fridge would halt fermentation as this is an ale yeast.

Yes that is true. I would carbonate around 70 degrees for at least two weeks an then chill. However if you have carbonation but it's over flowing when you open, then chilling in the fridge will help with that, especially when it's newly carbed.

 

[HopOnHops]

I was very tempted to try this recipe because it seemed beautifully simple. Brewed this one up, hit ALL the numbers provided. Fermented for 3 weeks (i meant to bottle at 2 but things come up....). Even the FG was almost spot on to the original recipe. Out of the fermenter it tastes great, i look foreward to trying this one once its carbed, thanks edwort!

 

[Dr_Hop]

Brewed this yesterday and am excited to try it. I got 65% efficiency but I was pretty happy with that for my 3rd all grain. I used WLP300 instead of the Wyeast 3068 since thats what my brew store sells. Cant wait to try this after its fermented and carbed! Im surprised this thread is still going.

Thanks Edwort!

 

[coyote68]

brewed this 2 months ago. all i can say is AWSOME!! very simple and easy. will make this a yearly session.
thanks EdWort

 

[archer75]

Mine has a taste of phenols in it. It's gotten better over time but it's still there. Probably due to the fact that I had the conical in the garage and the temp swings between day and night were too great. Yeast probably weren't happy with me.

Now I can do temperature controlled fermentations and I have an aeration kit so i'll brew this up again and see how it goes.

 

[FuelshopMcgee]

Just a FYI for everyone in here. IF you brew this recipe exactly and add 3 cups of pureed watermelon in the fermentor the resulting beer will make EVERYONE happy and get a 100% full keg killed in one afternoon. Ask me how I know

Seriously if you want a watermelon wheat beer use this recipe!

 

[KaSaBiS]

I used 1/2 cup of Wheat DME and 16 oz. of water to make the starter wort. It will work fine for 5 gallons. Step it up to a quart if you are going to split it between two 5 gallon fermenters for a 10 gallon batch like I do.

Hmm.. I am brewing a ten gallon batch this weekend. so far I have made a 1 liter starter at 1.040og
I was going to step it up with another 1.5L starter with same og but I see you are recommending to do about half that.

underpitching 50% per mr. malty for a 10 gallon batch makes me nervous. I know underpitching causes more strain=esters but that seems a bit too much of an underpitch. am I misunderstanding something? Im not doubting you, just clarifying.

I must have read this wrong. your saying pint for 5 gal, then step up to a L for 10g, or just a straight 1l starter?

 

[suicider]

evrytime i brew this i brew at 70 or above temps. i want more banana character out of it but they always come out more clovey. anyone ever ferment at 62 as jamil suggests in his book? it smells super banana like when fermenting but when i bottle and chill it's nowhere near as banana like. thinking i might ferment the next batch at 62 and see where that gets me. i always heard higher temps= more banana. seems that way during fermentation butnot so much in the final product, any thoughts

 

[Olive Drab]

I made an extract version


4# breiss dry wheat extract
2# breiss dry pilsen malt extract
6 oz carapils steeped @ 155 for 30 min
1/2 oz hallertau @ 60 min
1/2 oz hallertau @ 15

1liter starter of wyeast 3068

fermented in a 62-64 degree water bath for 14 days

crash cooled and kegged/force carbed @ room temp at 40psi for 20 min 2 days ago

Perfect!

FYI, the pic looks quite a bit lighter than the actual beer.

 

[Lazarous]

evrytime i brew this i brew at 70 or above temps. i want more banana character out of it but they always come out more clovey. anyone ever ferment at 62 as jamil suggests in his book? it smells super banana like when fermenting but when i bottle and chill it's nowhere near as banana like. thinking i might ferment the next batch at 62 and see where that gets me. i always heard higher temps= more banana. seems that way during fermentation butnot so much in the final product, any thoughts

I've made this a couple times fermenting at 62 and had the same experience as you describe...not sure what that means

 

[Dgonza9]

I've made this a couple times fermenting at 62 and had the same experience as you describe...not sure what that means

I fermented a batch at 62 last summer. Came out all clove. Not a hint of banana. It wasn't bad with an orange slice floating around in it, but not what I had hoped for.

 

[GGGsPorter]

I just kegged my second version of this a few days ago. Used 1 liter starter in both versions. (starter gravity 1.041) The 1st version fermented @ 68. It was a little on the banana side of the flavor profile yet still very good. I fermented the second version at 62-63, and it has the perfect balance of banana and clove. Best hefeweizen to date! This will be the temp I ferment at from now on for this beer.

 

[TTodd]

I'm planning on making a double batch using this recipe. This will only be my 2nd all-grain batch.

So if I simply double the grains and hops, When I enter the recipe in Beersmith, should I set the "Batch Size" to 11 gallons (since the original recipe was for 5.5 gallons)? Or should I simply set it to 10?

My biggest question is about the Yeast. I believe that in a previous post from EdWort, (if I'm interpreting correctly), he said that you could use a single pack of the 3068 yeast if you made a starter in 1 liter of wort. Does that sound right? Will that be sufficient for 10 (or 11) gallons?

Thanks!

 

[archer75]

I'm planning on making a double batch using this recipe. This will only be my 2nd all-grain batch.

So if I simply double the grains and hops, When I enter the recipe in Beersmith, should I set the "Batch Size" to 11 gallons (since the original recipe was for 5.5 gallons)? Or should I simply set it to 10?

My biggest question is about the Yeast. I believe that in a previous post from EdWort, (if I'm interpreting correctly), he said that you could use a single pack of the 3068 yeast if you made a starter in 1 liter of wort. Does that sound right? Will that be sufficient for 10 (or 11) gallons?

Thanks!

If you are going to double the recipe then double the batch size.

As far as starters go, a 1L starter wouldn't suffice even for a 5 gallon batch.
Calculator here: http://www.mrmalty.com/calc/calc.html

 

[csimpkins]

What a beer! Without a doubt my best homebrew to date.

I pitched two vials of WLP300 (I was feeling lazy) at 75 degrees in hopes of heavy banana esters and let it self adjust to an ambient temp of 70 degrees. It fermented down to 1.004 in 48 hours, at which point I threw 3 cups of pureed watermelon into the fermentor.

I kegged it after 9 days. While racking to the keg, my wife came walking in from the other room and said, "Is that your beer? I really thought you were making banana bread."

Just 11 days after brewing, this beer is amazing. It has an incredible banana aroma and flavor with a wonderful mouthfeel. Some watermelon aroma was present at kegging, but has almost completely disappeared two days later.

With a couple of parties coming up, I expect to kick this keg in record time. I will definitely be brewing this again.

 

[SirBrewsAlot]

Def my next brew

 

[JSGT09]

Has anyone ever tried a decoction mash for this recipe? I have been reading that many of the German beers are better with a decoction mash, but others say it's not necessary with today's highly modified malts.