Weissbier Simple Hefeweizen

[ncbrewer]

Just bottled this last night! I'm very excited; it tasted pretty great flat. I added some lemonade packets, so I'm hoping for a nice summer shandy in a few weeks!

Before I bottled, I forgot to take a gravity reading. *facepalm*. What did you all get for your FG?


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I think FG is a little bit of a pot luck situation - hard to predict with extract due to unidentified and varying properties of extract>

 

[jmtonkin]

When I enter this recipe (as accurately as I can figure) into Brewer's Friend, it tells me to expect a FG of 1.010. What has anyone else gotten?


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[Artichoak]

I just checked mine after 14 days and it is at 1.012 (temp corrected) from an OG of 1.053 (also temp corrected). I used a full 6 pounds of wheat DME, however, so yours might come out a bit different.

 

[jmtonkin]

Yeah, my OG was 1.045. I reckon yours was higher because of the extra DME? Does yeast tend to ferment to a certain level, or is it only able to do a certain amount. For example, if your OG was 1.051 and you finished at 1.012, with that yeast, could I reasonably assume that I'd end up with the 1.012 because the yeast will just ferment until it hits that mark, or would I reasonably assume that if be around 1.018 because your OG was higher and that yeast can only ferment 0.039?

I feel like this question makes more sense in my head than when I wrote it down. Also, sorry for the super beginner question!


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[stonecutter2]

Yeah, my OG was 1.045. I reckon yours was higher because of the extra DME? Does yeast tend to ferment to a certain level, or is it only able to do a certain amount. For example, if your OG was 1.051 and you finished at 1.012, with that yeast, could I reasonably assume that I'd end up with the 1.012 because the yeast will just ferment until it hits that mark, or would I reasonably assume that if be around 1.018 because your OG was higher and that yeast can only ferment 0.039?

I feel like this question makes more sense in my head than when I wrote it down. Also, sorry for the super beginner question!


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This is actually a great beginner question!

Yeast will consume whatever is fermentable, so as you increase your OG (add more stuff for it to eat), your FG will also increase slightly (the stuff you added for the yeast to eat also has a small amount off additional stuff it can't eat).

If you use a brewing calculator and punch in the numbers for your brew, you'll watch the OG climb. For example, for this recipe, with 5lbs of DME you end up with an OG of about 1.044 and finishes at 1.011 - but with 6lbs of DME, the OG climbs dramatically to 1.053 yet the final gravity reading only rises slightly 1.013 - because you added more stuff, and a little bit is stuff the yeast can't eat.

So, to answer your question simply, it can only "do a certain amount." A yeast won't always finish as the same gravity, like Danstar Windsor won't always finish at 1.012 - it's all about the stuff it can or can't eat in the beer.

Edit: Also, keep in mind that yeast is a living thing and not always predictable. There are occasionally deviations in gravity readings, but they should be small differences.

 

[JaybirdBrew]

Thanks for all the info on Hefeweizen! I've got a friend who loved the stuff so I'm going to try HOOTER's recipe from the first post. I'll let you know how it works out. I'm not a huge fan of Hefe but after a hot summer day it's nice to cool down with a lighter beer.
Thanks again for the recipe!
Joe

 

[jmtonkin]

This is actually a great beginner question!

Yeast will consume whatever is fermentable, so as you increase your OG (add more stuff for it to eat), your FG will also increase slightly (the stuff you added for the yeast to eat also has a small amount off additional stuff it can't eat).

If you use a brewing calculator and punch in the numbers for your brew, you'll watch the OG climb. For example, for this recipe, with 5lbs of DME you end up with an OG of about 1.044 and finishes at 1.011 - but with 6lbs of DME, the OG climbs dramatically to 1.053 yet the final gravity reading only rises slightly 1.013 - because you added more stuff, and a little bit is stuff the yeast can't eat.

So, to answer your question simply, it can only "do a certain amount." A yeast won't always finish as the same gravity, like Danstar Windsor won't always finish at 1.012 - it's all about the stuff it can or can't eat in the beer.

Edit: Also, keep in mind that yeast is a living thing and not always predictable. There are occasionally deviations in gravity readings, but they should be small differences.

Awesome, thanks!





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[jmtonkin]

Here is my brew! I added some instant lemonade to go for a more "shandy-esque" feel, and it's awesome!


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[WinterWarrior]

I have a question on fermentation temperature.

Right now the only place I have to store my fermenting beverages is my kitchen. Which is ... err ... room temperature. Which means that it's going to be warmer than 68 degrees in there. I have a ceiling fan & I can add a fan blowing on the bucket, will that be enough?

In winter, I'll be able to put fermenting beverages in the garage, but it's cooler in the house now.

What effect will the higher temp. have on this recipe? Should I avoid this recipe until cooler weather?

 

[ncbrewer]

I have a question on fermentation temperature.

Right now the only place I have to store my fermenting beverages is my kitchen. Which is ... err ... room temperature. Which means that it's going to be warmer than 68 degrees in there. I have a ceiling fan & I can add a fan blowing on the bucket, will that be enough?

In winter, I'll be able to put fermenting beverages in the garage, but it's cooler in the house now.

What effect will the higher temp. have on this recipe? Should I avoid this recipe until cooler weather?

The fans won't make any noticeable difference, but if you can put the fermenter in a tub of water with some ice bottles, you can cool it. A wet towel over the fermenter helps, and then the fans would also help, but I don't like the idea of a fan running 27/7, pretty much unattended - possible fire hazard.

 

[WinterWarrior]

The fans won't make any noticeable difference, but if you can put the fermenter in a tub of water with some ice bottles, you can cool it. A wet towel over the fermenter helps, and then the fans would also help, but I don't like the idea of a fan running 27/7, pretty much unattended - possible fire hazard.

Thanks, NCBrewer! I'll have to see what I can come up with ... a 10/14-day water bath sounds like a pain in the patootie ... not to mention messy.

 

[ncbrewer]

Thanks, NCBrewer! I'll have to see what I can come up with ... a 10/14-day water bath sounds like a pain in the patootie ... not to mention messy.

It's not messy, but it does take a lot of attention. You could try this insulated bag: https://www.homebrewtalk.com/f41/new-product-cool-brewing-fermentation-cooler-296052/
From reading the thread, I think the insulated bag doesn't need replacement ice jugs as often.

 

[WinterWarrior]

That bag looks nice, but I was doing a bit of research and since we have an extra fridge sitting in the garage I'll be using that. It just never occurred to me ... it's all that alcohol!

 

[WinterWarrior]

I guess I missed the part about this recipe needing a blow-off tube.

I pitched my yeast (I'm a lazy brewer and pitched direct onto the wort) and I didn't have action for about 8 hours and forgot about it as friends and I were evaluating latest brews on the patio til late.

Got up this morning to convex lid and an airlock screaming for mercy.

I quickly improvised a blow-off tube using ziplock container, water & a hose. Now I have to go find out if that will be OK in the long run or if I'll need to modify it. I've never needed one before, so I was flying by the seat of my pants to prevent beer-spew on walls & floor.

Wheeeeeeee ... me likie this hefeweizen recipe!!

 

[cookmic5]

Here is my brew! I added some instant lemonade to go for a more "shandy-esque" feel, and it's awesome!View attachment 203322View attachment 203323


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It's summer and a shandy sounds just about perfect right now. How many packets (of what?) and when did you add them?

Cheers !


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[jmtonkin]

I added four packs of Kool-Ade lemonade (the kind that you just add sugar to). I mixed the packs in with my priming sugar when I heated it up, and then bottles as normal!

Turned out pretty swell.


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[secondbase]

Used WLP380 on this and it turned out wonderfully. Nice balance of spice with some banana. Thanks for the great recipe!

 

[Dano79]

Sorry for the newb question but sugar is not mentioned in the recipe I was reading 4 oz should be good which is 116 grams worth of priming sugar ?
Also I dont have a blow off is there a workaround for this ?

 

[norrisk66]

A blowoff tube is not mandatory-

The WYeast 3068 from my experience creates a very vigorous fermentation and if you are using a standard "bubbler" airlock it will probably make a big mess on the top of your fermenter.

I use a regular airlock with a 4' piece of clear vinyl hose stuck over the top of the airlock and stick the other end in a bucket.

 

[Dufresneorama]

Been a forum lurker for a while, have a fair few kit brews and diy "improved" kits under my belt and thought I'd give this recipe a try (or as close as I could get from my lhbs) as my first ever extract brew as I love hefeweizen.

Big thanks to those who give their advice and expertise to this forum, there's a wealth of experience on here that has me reading thread after thread all night sometimes!

I'm Scottish so pls excuse the metric

250g Carapils (30min steep).
50g hallertau Mittelfruh (3.3%) @60min.
3kg wheat spray malt (1kg @60min, 2kg @15min).
Wyeast 3068

Made up to 23litres, mega blow off from yeast reduced it to just over 20litres. Had to tape down my FV lid!
Fermented for 14 days at 22/23C then bottled half, half in pressure barrel. Sat at room temperature for 14 days then chilled.

Can say that it actually tastes very much like a hefeweizen and very tasty. I'm super pleased with it! 2nd batch on its way within the next week. Thanks all

 

[n8tivebrew]

Just cracked open some bottles and it tured out great. This is my second batch of this. The first time I used notty and it was very good, this second time I ised wyeast and it is even better. Thank you for a simple and tasty recipe.

 

[ncbrewer]

Just cracked open some bottles and it tured out great. This is my second batch of this. The first time I used notty and it was very good, this second time I ised wyeast and it is even better. Thank you for a simple and tasty recipe.

Notty won't produce the Bavarian Hefeweizen flavor, although it apparently produced a good beer. If you like Bavarian Hefeweizen, try tie recipe with the Danstar Munich yeast sometime.

 

[n8tivebrew]

Yea, I'll have to try that out some Danstar. Like I said the second batch I used some Wyeast 3068, so hope the Danstar is just as good.

 

[Sailingeric]

Going to brew this up tomorrow as my second beer. Cannot wait to try it!! I am using LME so it may come out a little darker, so say the guys at my LHBS.

 

[ncbrewer]

Going to brew this up tomorrow as my second beer. Cannot wait to try it!! I am using LME so it may come out a little darker, so say the guys at my LHBS.

If you boil with about 1/3 of the extract and add the rest at flameout, it shouldn't darken.

 

[Sailingeric]

If you boil with about 1/3 of the extract and add the rest at flameout, it shouldn't darken.

Thanks for the help!

 

[Matt_man]

Made this yesterday, getting pretty excited. Couldn't resist opening the bucket this morning though. No signs of fermentation but it's only been 12 hours. When should I start to get worried? I have read quite a few posts of speedy fermentation with this recipe.

 

[Matt_man]

Made this yesterday, getting pretty excited. Couldn't resist opening the bucket this morning though. No signs of fermentation but it's only been 12 hours. When should I start to get worried? I have read quite a few posts of speedy fermentation with this recipe.

Sorry, I forgot to mention I used the Munich like the original recipe. 24 hours and still dead as a door nail.

 

[ncbrewer]

Sorry, I forgot to mention I used the Munich like the original recipe. 24 hours and still dead as a door nail.

I've had it take a little over 24 hours with Danstar Munich, and then go on to a normal fermentation. If it doesn't start by 48 hours, I'd panic.

 

[Sailingeric]

I opened 12 oz bottle to check carbonation, yeah that was why , and it is damn good, nice clove sweet flavor, good color. For sure will be making again.