Hefeweizen

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Jloewe

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Posted this originally as a partial mash but it’s developed in all extract.

It’s a Father’s Day project between my dad and I.


Want a more traditional and crisp flavor.

5lbs wheat dme
1lbs Pilsner
1oz tettnag
WL-300

dme Is all breiss which is about 60% wheat on its own. This will bring us to what would be 5lbs wheat 3.3lbs 2 row 1.6lbs Pilsner for a 50/50 wheat to barely ratio.

for the boil I’ll probably add 3lbs wheat at 60min. 2lbs wheat at 30min 1bs Pilsner at 10min

tettnag at 60min

Basement is usually about 62-63 degrees even in the summer. Might get to 65 during a heatwave so I plan to pitch below and let ambient temp slowly and naturally rise getting a good balance of banana and clove.

Am I on the right track?
 

VikeMan

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I'm having trouble following your math. Where does the 2-row come in? Partial mash? Assumed portion of the wheat DME? But here are a couple facts that might help.

Briess wheat DME is made from 65% Wheat Malt and 35% "Barley" Malt. Briess doen't say what kind of barley malt, but given the typical application, I'd be suprised if it wasn't Pilsner.

Traditional Hefes can be up to 70% Wheat Malt. There's nothing wrong with 65% Wheat Malt and 35% Pilsner Malt as a Hefe grain bill.
 
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Jloewe

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2 row is assumed DME. Figured it’s the cheapest malt there is so whenever I see “barley” or “malt” it’s probably 2 row.

I know we can do more wheat. Maybe I have it backwards but I figured more Pilsner or barley will make a crisper, more refreshing beer and more wheat would make a heavier more luxurious beer.
 

D.B.Moody

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I think you ought to consider two things:
1. Disolve the DME late additions before you add them. Adding DME to hot, boiling wort will create a cloud of DME and, possibly, allow scorching of DME on the kettle bottom.
2. I think some aroma and, possibly, some flavor hops would be good. I love Tettnang, but Hallertau would be good too.
Have a good Father's Day.
 
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Jloewe

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I think you ought to consider two things:
1. Disolve the DME late additions before youmadd them. Adding DME to hot, boiling wort will create a cloud of DME and, possible, allow scorching of DME on the kettle bottom.
2. I think som aroma and, possibly, some flavor hops would be good. I love Tettnang, but Hallertau would be good too.
Have a good Father's Day.
Are you talking like a second hop late addition? Or maybe a dry hop for aroma?

Great idea about the DME honestly never even thought of that
 

D.B.Moody

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Are you talking like a second hop late addition? Or maybe a dry hop for aroma?

Great idea about the DME honestly never even thought of that
I was thinking maybe 1/2 oz at 15 or 10 minutes for flavor and 1/2 oz at 2 minutes or flame out for aroma.

I have recently started doing late additions of DME and doing 30 minute boils. I'm very happy with the results. I've posted about this in "I brewed a favorite recipe today" on the Extract Brewing forum if you're interested. You want to think about dissolving that DME because adding it as a powder to hot wort is messy.
 
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Jloewe

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I was thinking maybe 1/2 oz at 15 or 10 minutes for flavor and 1/2 oz at 2 minutes or flame out for aroma.

I have recently started doing late additions of DME and doing 30 minute boils. I'm very happy with the results. I've posted about this in "I brewed a favorite recipe today" on the Extract Brewing forum if you're interested. You want to think about dissolving that DME because adding it as a powder to hot wort is messy.
In addition to or instead of the typical tettnag at 60?
 

D.B.Moody

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In addition to or instead of the typical tettnag at 60?
In addition. I don't know what you're used to doing, but in general hops are added to a boil for 60 minutes for bitterness, 15 minutes for flavor, and 2 minutes for aroma. Your beer only had a bitterness hopping. That's not wrong; I just think some aroma hops would be good with your hefe.
 

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