brewing process

[a13x3181]

i'm new in brewing world. i just got my ingredients for Hefeweizen.

I read several website , one of example : http://www.brew365.com/style_hefeweizen.php

i would like to confirm whether my step is correct or not . Need advice from expert

1) mash at about 152F or 67C
2) put in all grains and hops boil for 60 minutes
3) cool down the temperature at **C
4) sanitize carboy and etc equipment
5) transfer the wort to carboy
6) put in yeast for fermentation

anything i missed ?

 

[FatDragon]

The grains go in the mash and need to be removed before you boil.

Hops go in at different times in the boil, depending on recipe and intention. If you're working from a recipe, the typical notation is to write down how long the hops are in the boiling wort, so 60 minute hops are added after the boil has begun and an hour before the boil ends, adding bitterness, whereas 0 minute hops are added when you turn off the heat and stop the boil, contributing aroma to the finished beer. In a lot of old world styles like a Hefeweizen, you might only have one addition of bittering hops at the beginning of the boil and no more hops in the beer at all, but for many beers it's not so simple as tossing in all of your hops at the beginning of the boil.

Optimally, you'll cool down the wort to about 18C before pitching yeast and ferment at that temperature. Pitching a little warm isn't a big deal as long as you can get the beer down to a reasonable fermentation temperature within 8-12 hours after pitch.

 

[zippy84]

Not sure how inexperienced you are, i.e. if you've done kit/extract brewing? But it's usually recommended to start small to get your mistakes out of the way before jumping into grains. If you want to jump into grains, I'd highly recommend doing a youtube search of 'all grain brewing' or 'mini mash/partial mash brewing'. Also there's a good thread stickied on this section of the forum with a detailed pictorial process of partial mashing.

As well as teaching you the basics (for example you don't boil grains if you're going all-grain, you'll mash specialty grains with the base grains). Videos are also good to get an idea of what's possible to go wrong so that you're prepared when it does.

 

[HB_in_Subic]

You also need to aerate your wort before pitching the yeast.

 

[javaking]

Also, don't forget to take a gravity reading!

 

[Natdavis777]

Rice hulls will be a must if doing AG for this beer.

I jump feet first into all grain when I first started brewing. I did however watch several videos and read a lot of literature before my first brewday.

 

[CUrchin]

Put the yeast in the fridge, put the hops in the freezer, take a few nights and read this:

http://howtobrew.com/

 

[FatDragon]

You also need to aerate your wort before pitching the yeast.

Splashing the chilled wort into your fermenter will go a long way here. Sanitizing, sealing, and shaking the fermenter will go further. I put the airtight lid on my bucket, cover the airlock grommet with a piece of sanitized foil and hold that on with my thumb, then put the bucket on my foot and just shake it back and forth with my foot as a fulcrum for a couple minutes. Sometimes I do this before pitching the yeast, sometimes I pitch the yeast and then start shaking. I don't think it makes much of a difference.

Also, don't forget to take a gravity reading!

If you have a hydrometer or an alcohol refractometer, this is helpful as it helps you to understand whether or not you extracted sugars in your mash (especially important for a new brewer), and how much you extracted. Later gravity readings after fermentation can tell you whether or not your beer fermented properly, when it's finished, and how much alcohol it contains.

Rice hulls will be a must if doing AG for this beer.

I jump feet first into all grain when I first started brewing. I did however watch several videos and read a lot of literature before my first brewday.

Rice hulls go into the mash with the rest of the grain and serve a single purpose: to allow the mash to drain properly. They're useful in traditional mash tun brewing when you have a big grain bill or a lot of grains, like wheat or rye, that tend to clump up in the mash. If you're doing BIAB (brew-in-a-bag), they're not necessary, and if you're using a mash tun they'll help with draining the wort, but they're not a "must", and if they're hard to track down you can still make beer without them, you just might have to put in some extra effort to drain the tun if your wort won't drain.

 

[Natdavis777]

Rice hulls go into the mash with the rest of the grain and serve a single purpose: to allow the mash to drain properly. They're useful in traditional mash tun brewing when you have a big grain bill or a lot of grains, like wheat or rye, that tend to clump up in the mash. If you're doing BIAB (brew-in-a-bag), they're not necessary, and if you're using a mash tun they'll help with draining the wort, but they're not a "must", and if they're hard to track down you can still make beer without them, you just might have to put in some extra effort to drain the tun if your wort won't drain.

If brewing a hefe, like the OP stated, with a typical grain bill composed of ~50% wheat, I going to go ahead and stand by the statement that its a must. You may be able to get away without it on lower percentages of wheat in the grain bill, but around 50%, you are asking for a stuck sparge. And since the OP is new into brewing, that is one hiccup that can be easily avoided.

 

[Terek]

Not sure how inexperienced you are, i.e. if you've done kit/extract brewing? But it's usually recommended to start small to get your mistakes out of the way before jumping into grains. If you want to jump into grains, I'd highly recommend doing a youtube search of 'all grain brewing' or 'mini mash/partial mash brewing'. Also there's a good thread stickied on this section of the forum with a detailed pictorial process of partial mashing.

As well as teaching you the basics (for example you don't boil grains if you're going all-grain, you'll mash specialty grains with the base grains). Videos are also good to get an idea of what's possible to go wrong so that you're prepared when it does.

I really recommend this. I never did extract, and jumped right into all grain. But I also spent like two weeks doing resurch and mainly watching youtube videos. I pretty much had my process down before ever brewing one beer. All grain is extreamly easy, if the process is embedded in your brain.

 

[a13x3181]

thanks for the replied.

I have no experience at all. I just went thru the documents. website, youtube.
I'm going to start on end of next month when my wine cooler arrived for fermentation purpose due to i staying in HOT country.

 

[slym2none]

You also need to aerate your wort before pitching the yeast.

Or just pitch a large amount of healthy yeast.