Hefeweizen possible ?

[wepeeler]

I just won my first champion brewer of show with the help of my Weissbier. It came second in last years Australian nationals, so it's not a bad beer, though I'm still tweaking.

I use wheat malt, pilsner, flaked wheat and carahell. I've always used a touch of munich but I'm experimenting with biscuit next instead. 12 IBU's of Hallertauer Mitt. I don't like anymore than that, and the one time I entered one at higher IBU it got marked down.

44C/63C/70C/78C mash schedule. I do one decoction after the 60 minute rest at 63C. Then 90 minute boil. There's a lot of advice on the net to ferment cool, but it makes a very clean beer in my opinion. I pitch 3068 at 20C and raise it to 22C after 3 days and that makes a really character filled Weissbier with a good balance of flavours.

Good to know. Thanks. I just pitched 3068 yesterday at 66F (19C), so I'll bump it up.

 

[SFC Rudy]

I was stationed in Germany for 10 years and drank more than my fair share of German Hefeweizen. I tried all the tricks with mash schedules and fermentation temperatures with marginal results.

I mash @ 152F then I ferment with Lallemand Munich Classic dry yeast @68F. Open ferment if you can. Rivals most of the Hefeweizens I drank in Germany. Took some to my old drinking buddy and he said “Now THATS the taste I’ve been missing.”