Brewing hefeweizen DME

[JamieGalea]

Hi all,

I have brewed a hefeweizen and im really happy with the result but i would like the bitterness to be, lets say, less sharp and intense....

I used T90 hallertau magnum hops. Would anyone recommend other type of hop ?

The recipe called for 60 min boil 30g hops to 21litre (5.5 gal) volume of wort.

 

[Lefou]

Hallertauer Mitt, Saaz, Perle, or Tettnanger could work. They're all Old World noble hops for German styles.
The Magnum strain has a higher alpha acid level. The hops I recommended have a less intense alpha bittering and work well as flavor or aroma hops due to a nice beta acid level. That's not to say you could use them as bittering hops, however, but your amounts will have to be adjusted accordingly.
If you're doing an American-style hefe the style is open for a bit of interpretation. I've used Mandarina Bavaria for bittering and aroma. It isn't a noble hop and supports bittering levels similar to the Magnum hops, but with more citrus. Great for a blonde ale, but your tastes may vary.

 

[JamieGalea]

Hallertauer Mitt, Saaz, or Tettnanger could work. They're all Old World noble hops.
The Magnum strain has a higher alpha acid level. The hops I recommended have a less intense alpha bittering and work well as flavor or aroma hops due to a nice beta acid level. That's not to say you could use them as bittering hops, however, but your amounts will have to be adjusted accordingly.

So would it be wise to lower the amount of magnum hops by half lets say 15g and add 15g of one of your recommended aroma hops last 30 minutes maybe ?

 

[Lefou]

That's the method.
Reducing you bittering levels and using the remainder as a later addition boiled for a shorter time is a good approach. I tend to do single hop brews as it's less complicated and expensive for me. Some really good stronger German Fest brews use Herkules for bittering and noble hops for aroma. The trick is adjusting the level and boil times for your style.

 

[JamieGalea]

That's the method.
Reducing you bittering levels and using the remainder as a later addition boiled for a shorter time is a good approach. I tend to do single hop brews as it's less complicated and expensive for me. Some really good stronger German Fest brews use Herkules for bittering and noble hops for aroma. The trick is adjusting the level and boil times for your style.

Thanks,

Very helpful !

 

[beersk]

Or you could shorten the boil. For my hefe I brew with DME I only boil long enough to sanitize the chiller, 20 minutes max. No need to boil for 60 minutes.

 

[Steveruch]

Or you could shorten the boil. For my hefe I brew with DME I only boil long enough to sanitize the chiller, 20 minutes max. No need to boil for 60 minutes.

You can even do No-boil with dme.

 

[JamieGalea]

You can even do No-boil with dme.

But would a no boil convert the alpha acids ?

 

[Steveruch]

But would a no boil convert the alpha acids ?

The isomerization of alpha acids starts around 180f giving bitterness without boiling and helping keep the color low in things like pilsner or blonde ale.

 

[beersk]

The isomerization of alpha acids starts around 180f giving bitterness without boiling and helping keep the color low in things like pilsner or blonde ale.

It might also even aid in keeping the beer hazy since there won't be a hot break to coagulate proteins.

 

[Steveruch]

It might also even aid in keeping the beer hazy since there won't be a hot break to coagulate proteins.

Maybe, but all my beers end up pretty clear.

 

[Steveruch]

It might also even aid in keeping the beer hazy since there won't be a hot break to coagulate proteins.

Maybe, but all my beers end up pretty clear.

 

[beersk]

Maybe, but all my beers end up pretty clear.

Gotcha. Well, nevermind that then.