Weissbier Bee Cave Brewery Bavarian Hefeweizen

[NikolausXX]

Thanks for the info. I wonder what I created, too bad it will be a couple weeks before a good tasting. The stuff in my secondary is clear as clear can be! That gelatin worked a wonder on it. Hope it tastes good. If not, hope I can choke it down! BTW I was not looking for a pilsner taste out of this. Was just trying to make a clear "Kristallweizen" without a filter. I guess I will see what ends up soon. Hopefully it bottle carbs ok, it looks clearer than any beer ive ever made.

 

[944play]

Just got back from AHS with ingredients for BCB Hefe.

The Hallertau is a miserable 1.5%AA, so I got one ounce of that and an ounce of US Spalt at 2.6%. Spalt was what came with my previous two (AHS recipe) hefeweizen kits, so should sub in ok. BeerAlchemy gives me:

 1oz  Spalt    2.6% 60min, 8.8 IBU
.5oz Hallertau 1.5% 60min, 2.6 IBU
.5oz Hallertau 1.5% 15min, 1.3 IBU

for 12.7 total IBU. Should I stick with that schedule?

 

[EdWort]

No, you don't want hop bitterness in the Hefe, you only want a bit of it and very light aroma. Try your 1 oz. Spalt at 45 and 1 oz. Hallertau at 15 which will give you 12 IBUs.

 

[944play]

Thanks, Ed. That makes it simpler for me too.

I'm cooling the starter wort now!

Edit: I got 5.5 gallons at 1.051 in the bucket! :rockin: Closest I've ever come to a gravity target.

 

[dp69_2001]

Due to ****ty timing. (Out of beer!) I'll be bottling this tomorrow. Without racking to gelatin. Temp stayed too cold throughout. Warmed it up to room temp after fermentation finished though. I'm almost as excited to add this yeast to my mason jar collection as I am to drink this beer. Okay, not even.

 

[944play]

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....

 

[NikolausXX]

Well I just bottled my kristall gelatin experiment. The secondary looked so much clearer than the regular heffeweizen batch. But the sample 1/2 beer left over after bottling, looked and tasted just like my first batch. Ed your the man, I guess ill need to figure out a filter if I want to try this, as I cant buy any around here. I really dont want to blow 50 bucks or more on a filter just to make a beer I may or may not like. The gelatin beer doesnt have as much yeast taste, but there is still yeast, so it should carb ok. Will see if it clears some when it cools in fridge after bottle condition.
My brother who moved to germany, loves the kristall. He likes the pils better. He won 100 euros over there in a beer chugging contest! He chuged 1 liter of Kolmbacher pils in like 30 seconds. Its double or nothing tonight, 2 liters. I dont think he will make it to work tomarow. I think last night and today are his birthday celebration Oct 15. So I know he didnt go to work today, after last nights drunk fest. Thats all he does over there, is drink there beer. He says they dont have ANY american beer over there other than special bars that server Miller and Coors.

 

[NikolausXX]

Well, I know its a little off subject but this beer with gelatin, produced a VERY clear beer. I named it Redneck Kristallweizen on my label. I am impressed, my first gelatin beer, this is the clearest batch ive ever made, 4th batch ive made personally. I sampled one of the 6 day bottle carbing beers. The gelatin seems to have not stoped the bottle carb. I did no moss, and no filtration. Taste is like the first batch I did with no geletin, but without the yeast flavor being so thick. Seems a little lighter tasting, with less yeast taste, and best of all Kristall clear. It has very little sediment, and the yeast in the bottles is thin, and stays in, you can pour almost the whole bottle out. Im sure a couple more weeks bottle carb, and some time in fridge will reward me well.

 

[EdWort]

Well, I know its a little off subject but this beer with gelatin, produced a VERY clear beer. I named it Redneck Kristallweizen on my label. I am impressed, my first gelatin beer, this is the clearest batch ive ever made, 4th batch ive made personally. I sampled one of the 6 day bottle carbing beers. The gelatin seems to have not stoped the bottle carb. I did no moss, and no filtration. Taste is like the first batch I did with no geletin, but without the yeast flavor being so thick. Seems a little lighter tasting, with less yeast taste, and best of all Kristall clear. It has very little sediment, and the yeast in the bottles is thin, and stays in, you can pour almost the whole bottle out. Im sure a couple more weeks bottle carb, and some time in fridge will reward me well.

Congrats! Now we need a picture.

 

[Mustangj]

Last glass.

I'm drinking some now..

 

[NikolausXX]

Ill add a pic after there done carbing, and refridgerated better. I broke my crappy camera and all I got is the fancy camera. A couple of weeks.

 

[Geekboy]

I just brewed this beer this weekend. It was easy to make, just had some minor hiccups but I'm a beginning brewer. I just have some simple questions.

1. What is crash cooling? I guess I'm supposed to put this in the fridge? I don't have any way of doing that. Can I accomplish this another way? Can I put the bucket in a tub with ice?

2. Do I want to use a secondary? I don't have a kegging system and will have to bottle this.

I'm really excited about this. I haven't tried a beer this style, so I can't wait!

 

[NikolausXX]

I bottle my beer. Crash cooling is usually for keggers. I made this beer with a week in primary, a week in secondary, and started drinking 2-3 weeks into bottle carbing. This beer shouldnt require and crash cooling or clarity as its supposed to be cloudy. Unless your makeing a Kristall style. If its your first time, id just make by the 1-2-3 rule. 1 week primary, 2 week secondary, 3 week bottle condition. After the bottle condition it will have some age on it and taste good and be fully carbed. You will like it. Especially if you got the 3068 yeast. I really like the taste of the yeast in my heffe.

 

[Geekboy]

Sounds good to me, I'll stick with the 1-2-3 rule. I did get the 3068 yeast.

I might make another batch on Friday. I do have half a pound of rice hulls to use up. Wouldn't want to waste anything!

 

[NikolausXX]

save the yeast out of your primary for your next batch. Do an advanced search for yeast washing. It would be rather expensive to go and buy another smash pack. This is very affordable beer to make. I think I will brew another soon also. The rice hulls were a must for me, I did not use enough in the first batch and had stuck sparges, but was rewarded with a out of style high gravity heffe

 

[SRTBREW]

Hi all, I want to make this over my weekend. My problem is which hops to substitute. I currently have on hand: marynka, goldings, fuggle, willamette, cascade, centennial. I don't know if this is a lost cause. The marynka believe it or not has got a pretty nice aroma. Thoughts?

 

[EdWort]

Hi all, I want to make this over my weekend. My problem is which hops to substitute. I currently have on hand: marynka, goldings, fuggle, willamette, cascade, centennial. I don't know if this is a lost cause. The marynka believe it or not has got a pretty nice aroma. Thoughts?

Perhaps going lightly on the willamette. The Bavarian Hefe needs a German Noble hop, and you don't list any. Watch the IBUs.

 

[SRTBREW]

Thank you Ed, I'll post how it goes.

 

[SRTBREW]

Actually I could pic up some german select pretty reasonably. What do you think?

 

[dp69_2001]

Mine came out very, very yeastie. With quite a bit of sweetness. It tastes good... but the sweetness throws me off. Is this supposed to have very much sweetness? My HBS sent me some funny malted wheat instead of what I ordered (left a note stating they were out) ... I may think about buying from AHS in the future... I washed 4 jars of this yeast so I might be trying it again soon...

 

[NikolausXX]

Well Ed, you asked and you shall recieve. I took some pics of the "Redneck Kristallweizen" Basicaly your recipe with gelatin added. No irish moss, no filtering.

Image of Redneck Kristall w/flash - Photobucket - Video and Image Hosting

If you look there is another pic with no flash in the albulm, along with some other brewing stuff ive done lately. I got this new camera but dont know how to work it so its just set to auto. My wife can take amazing photos with it.

Another note, since I bottle condition my beers, there is yeast in bottom, if you shake up the bottom of bottle and pour into your beer, you will have a decent cloudy heffeweizen. It wont be as flavorfull as the origional recipe as there is not as much yeast but you wll get alot more of the yeast flavor. It took me a few days to get a beer that sat in my fridge without getting knocked over by my 2 year old and 1 year old that ravage the fridge .

 

[EdWort]

Looks pretty good! Congrats.

 

[944play]

Totally robbing the cradle -- 5 days in the bottle! Still yeasty/bready, but there's some nice subtle ester and phenol notes coming through. 1.051 -> 1.009.

The flash photo does not reflect that this is the lightest-colored beer I've brewed by far. Straw, not even yellow. Wow, if this comes around, it'll rival Live Oak Hef, my fave.

Edit: 3 weeks in the bottle now. It is coming around!

 

[NikolausXX]

I too robbed the cradle too much on my origional hef. Its all gone now . I need to restrict my kristall intake so they last as well. This recipe is too good. Definatly another batch in the roster in the next 2 or 3.

 

[fat x nub]

Should we boil for 90 minutes to decrease DMS?

 

[BlackTieBrewing]

I brewed this last night and ended up with SG of 1.050.. not that far off .. I used Wyeast 3068 without the starter, just did the smack pack thing and let it sit a couple of hours before pitching straight to the wort.. I've been reading that this style usually ferments very vigorously with this yeast yet there is only a slight foam on the top of the beer in the carboy and it's been almost 24 hours.. is this alright? should it pick up or can this still ferment slowly without crazy krausen

 

[EdWort]

I brewed this last night and ended up with SG of 1.050.. not that far off .. I used Wyeast 3068 without the starter, just did the smack pack thing and let it sit a couple of hours before pitching straight to the wort.. I've been reading that this style usually ferments very vigorously with this yeast yet there is only a slight foam on the top of the beer in the carboy and it's been almost 24 hours.. is this alright? should it pick up or can this still ferment slowly without crazy krausen

Give it time. If you had made a starter, it would be going gangbusters by now.

 

[BlackTieBrewing]

Thanks Ed, I jumped the gun on that one. Just checked and it's starting to take off. Great recipe by the way, I tasted the hydrometer sample and this is going to be a great one.

 

[Bembelschlabberer]

Any reason you don't recommend the Danstar Munich yeast in this, Ed?

I have a dunkel weizen on the go with the Danstar because it was the closest I could find to the 3068 on short notice.

 

[EdWort]

Any reason you don't recommend the Danstar Munich yeast in this, Ed?

I have a dunkel weizen on the go with the Danstar because it was the closest I could find to the 3068 on short notice.

No dry yeast will make an authentic Bavarian Hefeweizen. If you want a German style wheat beer, use a real German liquid strain. Weihenstephan is the worlds oldest brewery, founded in the year 1040. They make some awesome beer and their strain for hefe's is the shizznet.

Danstar's Munich will make a bland American wheat beer.