Hefe Critique

[NevermoreBrew]

Im going for a standard hefeweizen and below is my recipe. Im looking for a slightly stronger alcohol hefe than normal with a subtle-to-noticeable banana flavor. Let me know what you think.

7 lbs Wheat Malt
1 lb 4 oz Vienna Malt
1 lb German 2 row
12 oz Caramel Wheat Malt
8 Oz Cara-Pils

.75 oz Hallertau 60 minutes
.25 Oz Hallertau 20 minutes


White labs Hefeweizen Ale (WLP300) Yeast


Calculated Values:

OG 1.061
FG 1.016
Color: 8* SRM
8.8 IBU
6% ABV.


This is my first hefe recipe so any advice is greatly appreciated. Thanks

 

[dcp27]

thats a bit too complex of a grain bill for a hefe. 1lb of 2-row isn't going to do anything and cara-pils isn't needed in a wheat. personally, I'd just go with the wheat and vienna. you could use a lil of the carawheat if you want, but its not really standard for hefes if thats what your going for (neither is the vienna really).
what are you thinking for mash & ferment temps?

 

[NevermoreBrew]

I was thinking of doing 45 minutes at 140 then 45 minutes at 152 (i do BIAB so 90 minutes is what ive found as the best mash time to get a good efficiency) And for fermenting I was going to try to ferment around 72-74 to try and get the most banana flavor out of it.

 

[ashplub]

You will need some rice hulls in there for drainage. Wheat gums up and sticks together at % for than 50 of the grain bill. I'm drinking a standard 50% pilsner/50% wheat hefe right now and im digging it. Make sure to use the cake for a dunkel.

 

[dcp27]

slightly confused by your recipe then. why do you plan to use carapils if you're mashing so low? they're kinda counter-intuitive. unless you want it drier, id just keep it simple and go with single mash of 152F. if you want to step mash, you could do a short protein rest around 120F instead of the 140F.

no need for rice hulls with BIAB.

 

[NevermoreBrew]

Ok updated recipe taking some advice:


7 lbs Wheat Malt
1 lb 4 oz Vienna Malt
10 oz Caramel Wheat Malt


.75 oz Hallertau 60 minutes
.25 Oz Hallertau 20 minutes


White labs Hefeweizen Ale (WLP300) Yeast


Calculated Values:

OG 1.052
FG 1.013
Color: 7* SRM
9.2 IBU
5.2% ABV.

Protein Rest 20 minutes at 120F (Should this be shorter?)
Mash for 60 minutes at 152F

Meets MJCP Weizen beer style characteristics

I think I was trying to make it too complex.

I went with more wheat because want to do a higher % wheat than 50% for this one.

 

[BeerLogic]

That is going to be one gunky mash! Good luck...

 

[ayoungrad]

That is going to be one gunky mash! Good luck...

Doesn't matter with BIAB.

I do BIAB.

I've done 60-70% wheat malt.

I've done 25% Rye.

I've had no issues. There is nothing to get clogged with BIAB

 

[TheMan]

I'm not really sure why you would only have the 1# of vienna. Nothing really wrong with it, but I would do all Wheat plus the carawheat or do a little bigger split of the wheat and two row. 70/30 maybe? My favorite hefe was 50/50 wheat and two row.

I'm sure this recipe will turn out just fine as is. You'll get plenty of banana fermenting that warm. I'd start low and let it warm up after a day or so of low fermentation.

 

[lumpher]

i do 60% wheat and 40% 2-row. my mash is a 30 minute rest at 122, then 30 minutes at 145, then 30 minutes at 155. doesn't get stuck step-mashing like that

 

[NevermoreBrew]

My favorite hefe was 50/50 wheat and two row.

Please correct me if im wrong but isnt 50/50 considered more of an american wheat than a hefeweizen?

 

[TheMan]

Nope. If you are going by the guidelines, it only states that at least 50% of the grist must be made of wheat. If you want to be technical, the other half is supposed to be pilsen malt, but I am finding two row doesn't make a big difference when used in place of pilsen malt.

The main difference between an American Wheat and a Hefe (aside from hop selection) is the yeast used. Other than that the grist is roughly the same.

 

[mattldm]

I did a Hefe with 47% wheat and 47% pils, and 6% crystal 20, also using the WLP300... I mashed at 153 and fermented warm 72-74.

The beer tasted fine but not at all what I wanted. It was dry and crisp, with a tart finish and just a hint of clove and banana. Tasty beer, but I wanted more body, more sweetness, and lots more clove and banana.

I have used both the WLP300 and the 3068 from Wyeast. And in my experience if you want the big clove and banana in your Hefe, use the 3068 without a starter, just smack and pitch. When I use the 300 or make starters I just dont seem to get near as much yeast character.

 

[TheMan]

I gotta add a +1 to mattldm...I find wyeast 3068 to be my favorite hefe yeast. It's fantastic. But if you already got the WLP300 just go ahead with it.

 

[cyclonite]

I gotta add a +1 to mattldm...I find wyeast 3068 to be my favorite hefe yeast. It's fantastic. But if you already got the WLP300 just go ahead with it.

+1 more for 3068

Also my favorite hefe yeast. And I agree, if you want a lot of esters, underpitch the yeast. The bigger the starter, the cleaner it will come out. It makes great beer both ways, just different. This yeast is really versatile on the flavors it can produce based on pitch rate and fermentation temp - fun to play around with!

As for the grist ratios, I do BIAB and use:
5 lb White Wheat
4 lb Vienna (or other 2-row, doesn't make a huge difference)
Hallertauer or other hops to ~ 20 IBU @ 60 min
Wyeast 3068 (I've both made starters and not, definitely changes the flavor)

 

[houndsbreath]

+1 more for 3068

Also my favorite hefe yeast. And I agree, if you want a lot of esters, underpitch the yeast. The bigger the starter, the cleaner it will come out. It makes great beer both ways, just different. This yeast is really versatile on the flavors it can produce based on pitch rate and fermentation temp - fun to play around with!

As for the grist ratios, I do BIAB and use:
5 lb White Wheat
4 lb Vienna (or other 2-row, doesn't make a huge difference)
Hallertauer or other hops to ~ 20 IBU @ 60 min
Wyeast 3068 (I've both made starters and not, definitely changes the flavor)

I'll be trying this out for next month's batch. Mmm hefe.. Houston hit 105 degrees yesterday afternoon; I'd say it's hefe season down here!

 

[ThePearsonFam]

yup, mine is 50/50 of wheat and pilsner malt. Hallertaur, Saaz or Perle depending on my mood. WL or Wyeast for yeast.