First all grain: Hefeweizen

[Beerrific]

I am planning on doing my first all grain in a couple weeks, I have posted before for help because I was going to do a Stout, but I have decided to go with a hefeweizen for a couple reasons: need to have this stuff in bottles before the first week in July, why am I brewing a stout in the summer, in Atlanta, and I made the Bavarian Hefeweizen from AHS and the LME was old and it has off flavors.

I know there are a few recipes out there, all simple, here's what I got:
5lbs. German Pilsen Malt
5lbs. White Wheat
1lb Rice Hulls

3/4 oz. Hallertau (60min)
1/4 oz. Hallertau (flame out)
This will give ~12 IBU

Grain 11 lbs
Strike 11 quarts at 132F to achieve 122F for 20 min.
Infuse 7.28 quarts at 212F to achieve 154F for 60 min.
Total in mash 18.28 quarts
Loss to grain 5.5 quarts
First runnings 12.78 quarts
Boil 26 (to give about 5 in the fermenter)
Sparge with 13.22 quarts at 198.3F to achieve 170F

Does this look right?

I also need input on the yeast. I used WYeast 3068 Weihenstephan (3068) with the kit from AHS, but that is not a good indicator of its taste. I have no preference, but I like the banana flavor which they all advertise. Has anyone used a hefeweizen yeast that gave a distinctive bubble gum flavor?

Should I add 8 oz Carapils?

Just wanted to make sure this sounded reasonable.

 

[abt]

Weihenstephan will give very different phenolics/esters at different temps. Somewhere around 68°F is a good balance point, higher being more 4-vinyl guaiacol (clove), lower giving more iso-amyl acetate (banana); the bubblegum thing is a fusel, which is produced at higher temps generally (or in stronger worts), so maybe go with a 70° pitch or so. There's definitely some mojo involved in getting the right yeast profile with a hefe. Rule of thumb, though: cooler is safer, if you want to make sure others will drink it.

 

[Beerrific]

I have no preference for the Wyeast, I could use White Labs. I want banana, but like you said only enough to keep good for others. Also, with it (soon to be) 90+ out everyday and 80+ inside everyday, I have a fridge to put it in so I should be able to hit any temp.

Thanks

 

[The Pol]

I see everyone using the 3068... I use WLP300... it rocked out at 70F... the room smelled like bananas... the banana has settled down a bit after 2 weeks in the bottle, but this is my personal favorite... the best beer I have made to date.


Brewer: Brewpilot
Beer: Hefeweizen
Style: Weizen/Weissbier
Type: All grain
Size: 5.5 gallons
Color:
3 HCU (~3 SRM) 

Bitterness: 14 IBU
OG: 1.051 FG: 1.012
Alcohol: 5.1% v/v (4.0% w/w)
Grain:
3 lb. German Pilsner
6 lb. Wheat malt
1 lb. American 6-row
Mash: 75% efficiency Step Mash... 122 for 30 min, 152 for 45 min.
Boil: 60 minutes SG 1.044 6.5 gallons
Hops:
.5 oz. Hallertauer Hersbrucker (5% AA, 60 min.)
.5 oz. Willamette (5% AA, 15 min.)
Yeast: WLP300

 

[Beerrific]

I like that recipe. I might just copy you

What will be difference with using that much more wheat than what I said? I know flavor but anything else?
Also, most people use rice hulls? Any advantage to just using the 6-row?

I am actually going to use Hersbrucker, but for bittering and aroma (.75 and .25 oz.). I don't want to buy more hops just to throw some out.


OK so WLP300? OK sure, why not?

 

[The Pol]

It is a great beer... I actually ended up with an OG of 1.054 and a FG of 1.012. My eff. was a little higher than I had planned. You probably will not notice alot of difference in taste with the larger % of wheat in there. The 6-row was for some husks to help with the lauter.
The WLP300 was a starter that I made, just a small one, pitched it at 24 hours (high krausen) and it blew off at after about 15 hours, so be sure to use a blow off tube. I carbonated this per Palmers chart with 8oz. of corn sugar and it is AWESOME!! You have to pour carefully, but you will still get 2" of head regardless. Go to these links to see my pics of this brew, I have videos of the blow off too.

http://i168.photobucket.com/albums/u...n/DSCN0085.jpg

http://s168.photobucket.com/albums/u...t=DSCN0083.flv

http://i168.photobucket.com/albums/u.../BrewStand.jpg

http://i168.photobucket.com/albums/u...rn/MLTGuts.jpg

http://i168.photobucket.com/albums/u.../SSSparger.jpg

http://s168.photobucket.com/albums/u...t=DSCN0091.flv

Pol

 

[The Pol]

As for the 6-row... I figured if I were to spend $$ on hulls, Id spend it on some hulls that will add gravity points...

 

[Beerrific]

As for the 6-row... I figured if I were to spend $$ on hulls, Id spend it on some hulls that will add gravity points...

Well, AHS is out of 6 row until June 10th, I guess I will go with the hulls.

 

[The Pol]

Out of 6-row? What is it lately, everywhere I go, typical things are backordered... something is up!

 

[Beerrific]

Out of 6-row? What is it lately, everywhere I go, typical things are backordered... something is up!

They are out of Nottingham dry yeast too, until June something, part of the reason I decided to wait on the stout.

 

[The Pol]

OUT OF NOTTINGHAM? That is like a drinking fountain that is out of water, rediculous!

 

[The Pol]

Did you see of they had the safale US56 or as it is called now 05?

 

[Beerrific]

Yes. I was going to get that for the stout instead but I will put it off until later in the summer probably so it will be ready to drink when it starts to cool off (October).

 

[The Pol]

Yah, you will love the heffe... I have drank a case of mine in 2 weeks. And I am only home 3 days a week!

 

[Beerrific]

Yah, you will love the heffe... I have drank a case of mine in 2 weeks. And I am only home 3 days a week!

Ha, well I won't be doing that, I am on a new diet :cross: limited to 1-2 beers a day.

 

[The Pol]

2 beers a day... means 14 per week, means 28 in 2 weeks... there ya go... you will drink a case in 2 weeks!

 

[DeathBrewer]

lol...i wish mine would finish already so i can start with my hefe binge :cross:

 

[The Pol]

I am brewing a Helles this weekend, then I am making my heffe with raspberries!

 

[delboy]

Weihenstephan will give very different phenolics/esters at different temps. Somewhere around 68°F is a good balance point, higher being more 4-vinyl guaiacol (clove), lower giving more iso-amyl acetate (banana); the bubblegum thing is a fusel, which is produced at higher temps generally (or in stronger worts), so maybe go with a 70° pitch or so. There's definitely some mojo involved in getting the right yeast profile with a hefe. Rule of thumb, though: cooler is safer, if you want to make sure others will drink it.

is the above not back to front, lower temps result in clove and higher temps banana??

 

[DeathBrewer]

higher = banana...actually, i thought higher = banana AND clove

i've found lower gives you spicier, less "fruity" beer with belgian and hefe strains...which i really dig

 

[Beerrific]

is the above not back to front, lower temps result in clove and higher temps banana??

This is what I thought too. If I ferment at the top of the range (75 for Wyeast 3068; 72 for WLP300), will the banana blow me away? I like/want banana but wnat to be able to taste the beer too.

A couple years back I had a Ayinger Brau-Weisse on draft it had an unbelievable flavor, banana, clove, bubble gum. To date it might have been my best beer experience. Have yet to find it on tap again, the bottle just isn't the same. This is what I am trying to recreate.

 

[Beerrific]

I am trying to finalize my grain bill (going to a new LHBS this week when I find time).

Should I use pilsner malt or just 2-row? I know the 2-row is darker, anything else? I ask because I could save a few bucks with the 2-row.

As I decide on the weight of the grains, what kind of efficiency should I assume?