I have some questions about my first recipe attempt.

[drummerguy]

I have only brewed one batch (extract) so far, but I have decided I would prefer to make up my own recipes as opposed to just using kits. I used Brewtarget to create my first recipe, a hefeweizen, and I want to make sure I do everything correctly.

The recipe is this:

5 lbs. Bavarian Wheat DME
2 lbs. Pilsen Light DME
.75 oz Cascade at 40 minutes
.5 oz. Willamette at 15 minutes
Wyeast 3068

Brewtarget shows an expected OG of 1.056 with an FG of 1.014. The OG seems to be outside the normal range, but I don't know if that is a big deal. The only other issue I see is that the IBU level is 25.5, which is also outside the normal range. I know this can be changed by adding the hops at different times, but it claims the recipe is "balanced" right now. I made some changes and the result was "slightly malty." I know hefeweizens aren't supposed to be very bitter, but is that an abnormally high bitterness? What should be changed, if anything, with the hops to tone that down? Also, should I add the DME in small amounts throughout the boil? I'm hoping to keep the color somewhat light, but the instructions do not state when to add the DME. From what I've read, boiling everything in the beginning will darken the beer, which I would like to avoid.

I also have a question about starters; I'm hoping to get a stir plate so I can make one for this batch. How long do you typically leave the starter on the stir plate? Does it stay on there until it's time to pitch or do I store it somewhere cool before pitching it?

 

[brewinaround]

I have never brewed with extract. Only all grain. So my reply is only for your stir plate question.

Typically, you leave the starter on the plate for 12-18 hours. Depending on the size of your starter, you should be around 1.040 on the OG for that. Telltale signs that you have a good fermentation a day later is a ring at the bottom of your vessel of yeast. It's very distinct and shows you had activity.
You can store the starter in the fridge if your not going to use it right away but from what i've gathered, within a week is best.

Make sure to decant the liquid from the settled yeast before pitching or you might through a bunch of odd flavored beer into your batch.

 

[drummerguy]

Thanks for the information. I'll probably just try to make it a few days before I brew so it doesn't have to sit around too long. I figure my first time will be a learning experience, and I can only hope it will be a good one.

 

[Beernik]

I'm never sure what people mean by "balanced". What you want to look at is the GU to BU ratio and see if it's resonable for the style. And I think you are fine.

An OG of 1.056 and 25 IBUs is fine for an American Wheat, it's hoppy for a traditional hefeweizen.

Cascade is fine for an American Wheat. The Willamette might get lost in there, overpowered by the cascade, malt, and yeast flavors. If it was me, I'd leave it out or put in more Cascade. A traditional Hefe should have a noble hop.

3068 is good for traditional Hefes. If you are looking more at an American Wheat, you might want to consider 1010 for something lighter on the esters and phenols.

A lot of people add half of their extract at the beginning of the boil and the other half at the end. This reduces the potential for darkening the wort.

A starter with a stir bar will probably ferment in 24 - 36 hours. Chill it for a day or two to make the yeast drop out of suspension. Decant the liquid off before pitching the slurry.

 

[TheBrewingBear]

The best thing about brewing is you can change the recipe to your preferences.

If you want to brew to style, check out the BJCP style guidelines. Traditional hefes normally only use a bittering hop. About one ounce of 4% alpha acid hops in a 5 gallon batch with a 60 minute boil has worked well for me. I like hallertauer for my german wheat brews.

With that said, feel free to color outside the lines. Keep track of what works and what doesn't. You'll find what you enjoy with some trial and error.

 

[drummerguy]

I'm never sure what people mean by "balanced". What you want to look at is the GU to BU ratio and see if it's resonable for the style. And I think you are fine.

An OG of 1.056 and 25 IBUs is fine for an American Wheat, it's hoppy for a traditional hefeweizen.

Cascade is fine for an American Wheat. The Willamette might get lost in there, overpowered by the cascade, malt, and yeast flavors. If it was me, I'd leave it out or put in more Cascade. A traditional Hefe should have a noble hop.

3068 is good for traditional Hefes. If you are looking more at an American Wheat, you might want to consider 1010 for something lighter on the esters and phenols.

A lot of people add half of their extract at the beginning of the boil and the other half at the end. This reduces the potential for darkening the wort.

A starter with a stir bar will probably ferment in 24 - 36 hours. Chill it for a day or two to make the yeast drop out of suspension. Decant the liquid off before pitching the slurry.

I know the hops are different, but I would prefer to have a more traditional-tasting hefeweizen as opposed to an American wheat. I don't think it would be be a problem to order other hops, I was just hoping to use what I already have, A shipping issue (in my favor?) provided me an extra ounce of the listed hops.

The best thing about brewing is you can change the recipe to your preferences.

If you want to brew to style, check out the BJCP style guidelines. Traditional hefes normally only use a bittering hop. About one ounce of 4% alpha acid hops in a 5 gallon batch with a 60 minute boil has worked well for me. I like hallertauer for my german wheat brews.

With that said, feel free to color outside the lines. Keep track of what works and what doesn't. You'll find what you enjoy with some trial and error.

I read that the Willamette hops are around 4%, but also that they are used more for aroma than bittering. I may have to experiment, though. It might not taste great, but it should be beer.

 

[rodwha]

Willamette has always been in the 5% range for me over the years. It's also not a noble hop, though it may work out OK.

I'm not sure about pilsen in a traditional hefe either, but I'm not too familiar with making them.

 

[Beernik]

I make my hefe's roughly 50% Pilsen and 50% wheat. I say roughly because I usually have something else in there as an accent flavor.

I've used 3068 in American hefe's. The flavors can compete with the hops sometimes. The last time I used 3068 was with Moteuka and Willamette. It was 9% with 39 IBUs. It was very tasty but the Willamette didn't come through much.

I think your recipe will work. I don't think it will taste bad.

If you want really want traditional, though, Hallertauer or Tettnanger would be the way to go.

 

[TheBrewingBear]

If you want traditional, you could use the hops you already have - just not all of them. Only do a bittering addition with enough hops to hit your IBUs. Any flavoring differences should be pretty minor as long as you strain out the hops from the fermenter.

I think the .5 oz williamette and .25 oz cascade would be about right for a 60 min boil.