Late boil and steeping advice please

[SwissRico]

So I'm planning a Hefeweizen for later this week, combining two simple recipes and was thinking of trying two techniques I've never used before: steeping and late boil.

Recipe for 10litres is as follows
1kg wheat DME
400g light DME
100g CaraHell (steep)

14g Hallertau (45min boil)

Wyeast 3068

Calculated OG 1.051 / FG 1.013 (5.0% ABV)
IBU 14

From other threads my steeping plan is to put the crushed grains in a muslin bag and leave it at around 155f/70c for about 30 mins moving the bag around from time to time, and letting it well drain when it's done. -sound ok?

For the late boil, I'm wondering how much DME to start with for the boil. I'm not sure if there is a right and wrong answer here. I was thinking of starting the boil with the 400g of light, then adding the 1kg of wheat with 15mins to go.

Any guidance gratefully received. Sorry it's all metric, I did squeeze in a Fahrenheit for you all...

 

[Yooper]

So I'm planning a Hefeweizen for later this week, combining two simple recipes and was thinking of trying two techniques I've never used before: steeping and late boil.

Recipe for 10litres is as follows
1kg wheat DME
400g light DME
100g CaraHell (steep)

14g Hallertau (45min boil)

Wyeast 3068

Calculated OG 1.051 / FG 1.013 (5.0% ABV)
IBU 14

From other threads my steeping plan is to put the crushed grains in a muslin bag and leave it at around 155f/70c for about 30 mins moving the bag around from time to time, and letting it well drain when it's done. -sound ok?

For the late boil, I'm wondering how much DME to start with for the boil. I'm not sure if there is a right and wrong answer here. I was thinking of starting the boil with the 400g of light, then adding the 1kg of wheat with 15mins to go.

Any guidance gratefully received. Sorry it's all metric, I did squeeze in a Fahrenheit for you all...

I will answer in "pounds", and gallons, but try to work it out in metric as well if I can!

You can steep your grain at 150-160F (65-71C) for 20-30 minutes, then lift them out. You can then pour 170F (76C) water over it up to your boil volume.

What I would do for the boil is to use 1 pound (.45kg) of DME for every gallon of water (3.79 L) in the boil. To make it easier, I'd just call it .5 kg DME for every 4L of water in the boil. So, if you're boiling 10 liters in your boil pot, I'd use 1.25 kg for the 10L size, and so on. I'd add the remainder of the extract at flame out.

 

[SwissRico]

Thanks a lot. That all sounds pretty simple, and I can and will adjust the DME weight and timing accordingly.

One follow-up question: is there *much* advantage in boiling a larger proportion of the batch (10L rather than say a 6L boil)?

 

[SwissRico]

And I'm pretty sure metric beer tastes the same as imperial beer.

 

[TechyDork]

And I'm pretty sure metric beer tastes the same as imperial beer.

Do you know what happens when you drink too much metric beer?

European!

 

[ncbrewer]

Thanks a lot. That all sounds pretty simple, and I can and will adjust the DME weight and timing accordingly.

One follow-up question: is there *much* advantage in boiling a larger proportion of the batch (10L rather than say a 6L boil)?

You can get conflicting answers, but for most beers I don't see a real advantage to a full boil. A half volume boil with top-off water, but using late extract addition, is a good technique. And it's easier and quicker to cool after the boil. By the way, adding the late extract at flame-out works well, as opposed to adding it a few minutes before the end of the boil. You don't have to wait for the re-boil that way, and it's still hot enough to sanitize the late addition extract.

 

[Yooper]

Thanks a lot. That all sounds pretty simple, and I can and will adjust the DME weight and timing accordingly.

One follow-up question: is there *much* advantage in boiling a larger proportion of the batch (10L rather than say a 6L boil)?

Yes. In general, the more you can boil in your batch, the better. In some beers, like this one, it's not as crucial but in hoppy beers or extra light beers, it is more important to boil as much as you can reasonably boil and cool.

 

[SwissRico]

Thanks all, brew night was last night and think I got it nailed. 5L steep, and then poured over 3L at 170F, to rinse (thanks @Yooper). So about 7.5L boil. Late additions (650g of wheat dme) went in with 5 minutes to go, I wanted to get the lid on for 5 minutes to sterilize (before ice bath to chill).

Pitched a packet of 3068 at 68F at 11pm, and it's bubbling away very nicely. It's sitting in my cellar at a nice steady 66F ambient, and I'm planning on leaving it there for at least 2 weeks, maybe 3. I understand that these hefe's can be quite quick, but I don't think 3 weeks in primary is going to hurt.

After that it's in a bottling bucket and into bottles for 3-4 weeks. Just in time for some summer BBQs by the lake...

 

[SwissRico]

View attachment ImageUploadedByHome Brew1436078636.916196.jpg

Just wanted to say thanks. It was really simple and the finished article is amazing - only problem is going to be running out of them.

I'll be able to reuse these techniques on my next beers with the same results. You've helped a newbie improve his brewing

 

[TechyDork]

The trick to not running out is to get another going right away.

Looks like a good beer. Wish that pic was scratch and taste.