Reef
Active Member
Brewed my first batch ever a week ago, and man was my sample delicious last night!
Brewed a strong Hefe with a 1/4lb flaked oat added for a little more body.
Original recipe was supposed to be 1.064 OG at 75%, but I got 70%, modified the recipe to suit.
OG was 1.061, sample last night was 1.018 still needs a few more points.
I caught the bug though... Went to the homebrew store yesterday and picked up a second fermenter and all the ingredients I need for Yooper's Oatmeal stout with a little added twist. I have 2 oak chips, and 4 pieces of vanilla bean soaking in some Bulliett Bourbon to add to the secondary. I'll be brewing the oatmeal stout tomorrow.
I hope my hefe turns out good since I'm already thinking about recipes for a 3rd batch, maybe I'll have 15 gallons fermenting before I ever bottle!
Oh yeah, accidentally added .5 oz of sorachi instead of .25 at the beginning of the boil, modified it in my recipe... a bit too bitter for the style, but its still beer!
Any tips / advice for someone that's never brewed extract?
Here's my Hefe recipe:
HOME BREW RECIPE:
Title: My Hefe
Brew Method: All Grain
Style Name: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 5.5 gallons
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.061
Final Gravity: 1.014
ABV (standard): 6.15%
IBU (tinseth): 25.08
SRM (morey): 4.77
FERMENTABLES:
6.5 lb - American - Pale 2-Row (55.3%)
2 lb - German - Pale Wheat (17%)
3 lb - German - Vienna (25.5%)
0.25 lb - Flaked Oats (2.1%)
HOPS:
0.5 oz - Sorachi Ace for 60 min, Type: Pellet, Use: Boil (AA 11.1, IBU: 20.04)
1 oz - Domestic Hallertau for 5 min, Type: Pellet, Use: Boil (AA 7, IBU: 5.04)
MASH STEPS:
1) Temperature, Temp: 158 F, Time: 30 min, Amount: 20 qt
YEAST:
White Labs - Hefeweizen IV Ale Yeast*WLP380
Starter: No
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Low
Optimum Temp: 66 - 70 F
Fermentation Temp: 72 F
Pitch Rate: 1.25 (M cells / ml / deg P)
Brewed a strong Hefe with a 1/4lb flaked oat added for a little more body.
Original recipe was supposed to be 1.064 OG at 75%, but I got 70%, modified the recipe to suit.
OG was 1.061, sample last night was 1.018 still needs a few more points.
I caught the bug though... Went to the homebrew store yesterday and picked up a second fermenter and all the ingredients I need for Yooper's Oatmeal stout with a little added twist. I have 2 oak chips, and 4 pieces of vanilla bean soaking in some Bulliett Bourbon to add to the secondary. I'll be brewing the oatmeal stout tomorrow.
I hope my hefe turns out good since I'm already thinking about recipes for a 3rd batch, maybe I'll have 15 gallons fermenting before I ever bottle!
Oh yeah, accidentally added .5 oz of sorachi instead of .25 at the beginning of the boil, modified it in my recipe... a bit too bitter for the style, but its still beer!
Any tips / advice for someone that's never brewed extract?
Here's my Hefe recipe:
HOME BREW RECIPE:
Title: My Hefe
Brew Method: All Grain
Style Name: Weizen/Weissbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 5.5 gallons
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.061
Final Gravity: 1.014
ABV (standard): 6.15%
IBU (tinseth): 25.08
SRM (morey): 4.77
FERMENTABLES:
6.5 lb - American - Pale 2-Row (55.3%)
2 lb - German - Pale Wheat (17%)
3 lb - German - Vienna (25.5%)
0.25 lb - Flaked Oats (2.1%)
HOPS:
0.5 oz - Sorachi Ace for 60 min, Type: Pellet, Use: Boil (AA 11.1, IBU: 20.04)
1 oz - Domestic Hallertau for 5 min, Type: Pellet, Use: Boil (AA 7, IBU: 5.04)
MASH STEPS:
1) Temperature, Temp: 158 F, Time: 30 min, Amount: 20 qt
YEAST:
White Labs - Hefeweizen IV Ale Yeast*WLP380
Starter: No
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Low
Optimum Temp: 66 - 70 F
Fermentation Temp: 72 F
Pitch Rate: 1.25 (M cells / ml / deg P)
