My first A/G in 18+ months - Hefeweizen

[skorasaurus]

After some time off, I'm back in this and went all out, for an all grain.

I found a couple recipes as my basis for this - https://www.homebrewtalk.com/f12/hefeweizen-recipe-check-374298-print/
http://www.brewersfriend.com/2009/09/12/hugh-hefe-hefeweizen-ag-55-us-gal/

but since I'm not following the recipes exactly, I don't know how how to adjust my boiling times and temps.

After telling this to the local homebrew shop where I bought my goods, they helped me pick this out for a 5gallon batch:

This all mixed together:
4# Pilsner
3# Wheat
1.5# 2-Row
.5# Crystal 20L

I also have:
I have 2oz of Hallertau.

Yeast: WLW300

I also have Four 1# bags of flaked wheats lovibond2
1# CBW Pilsen Light

I was going to use a portion of that Pilsen Light for a yeast starter (first time that I will make a yeast starter). I will follow the directions from: http://www.brewersfriend.com/2009/08/19/how-to-make-a-yeast-starter-og-1040/

But, my big questions:

How long boil my mixtures ? at what temperature ?


I'd like to end up with a banana flavor to it (And a hint of clove if possible, without having to buy more things). I've read mixed things of what temperatures to ferment for them. Some say 60s, some say lower 70s.


Water-wise, I'm not going to modify it at all - I'll just use the good ole' cleveland tap water that other brewers have reported success - https://www.homebrewtalk.com/f128/got-my-water-report-now-what-410810/

 

[skorasaurus]

Bumping. Advice on boiling temperatures and how long would be appreciated.

Also, do I use my liquid yeast for the starter or later ?!

 

[skorasaurus]

*tumbleweeds*

a polite bump.

Brewtarget says that my recipe is "slighty hoppy" - thinking about decreasing my hallertau to make it less hoppy.

here's my current recipe:


Batch Size 6.195 gal Boil Size 6.945 gal
Boil Time 60.000 min Efficiency 70%
OG 1.041 FG 1.011
ABV 3.9% Bitterness 31.4 IBU (Tinseth)r
Color 4.0 srm (Morey) Calories (per 12 oz.) 135
Fermentables

Total grain: 9.000 lb
Name Type Amount Mashed Late Yield Color
Briess - Pilsen Malt Grain 4.000 lb Yes No 80% 1.2 srm
Briess - Wheat Malt, Red Grain 3.000 lb Yes No 81% 2.3 srm
Pilsner (2 Row) UK Grain 1.500 lb Yes No 78% 1.0 srm
Caramel/Crystal Malt - 20L Grain 8.000 oz Yes No 75% 20.0 srm
Hops

Name Alpha Amount Use Time Form IBU
Hallertau 4.5% 2.000 oz Boil 60.000 min Pellet 31.4
Yeast

Name Type Form Amount Stage
WLP300 - Hefeweizen Ale Yeast Wheat Liquid 2.367 tbsp Primary
Mash

Name Type Amount Temp Target Temp Time
Conversion Infusion 3.281 gal 173.166 F 152.000 F 60.000 min
Final Batch Sparge Infusion 4.834 gal 179.076 F 165.200 F 15.000 min

 

[ksut1547]

Because you are using pilsner malt, try a 90 min boil. You probably don't want DMS in this beer. A 90 min boil will drive that off.


As for the starter, yes use the liquid yeast vial in the starter once it is cooled.

I can't provide too much help on the fermentation temp. I have never used that yeast before. Good luck and welcome back to the hobby!