weissbeer recipies

[Biermann]

I calculated it with Promash to be around 11 or so. I also have some 3.5 AA Hallertau that I thought I might use, but they are pellets, not whole hops.

 

[homebrewer_99]

Since I used whole hops you're suppose to up the recipe by 10% more when compared to pellets.

I upped the recipe by .1 oz for each addition. That's how I got the 1.1 oz measurement.

Your measurement (for pellets) should be 1 oz then.

 

[Biermann]

Thanks for the advice!!

 

[Biermann]

I brewed my hefeweizen today. I ended up using:

6.5 lbs weyermann wheat malt
3.5 lbs of Durst Pilsen
0.75 oz of hallertau hersbrucker hops (4.75% AA).

Weihenstephan 3068 Wyeast yeast.

I ended up with a little bit less volume (4.25 Gallons)--so I added about 0.75 gallons of water.

O.G. 1.048 after dilution

Efficiency was a bit less than I wanted, but I don't want a strongly alcoholic brew anyway.

I'm planning on bottling with wheat DME.

Any suggestions on fermentation of this or bottling would be appreciated. (Like, do I rack to secondary or not??). This is my first all grain hefeweizen.

I'll let you all know how it turns out!

I also developed a label for this which I'm finalizing--will post later.

Thanks!

 

[Biermann]

Oh, I got too impatient to go through with a decoction mash--did a 2 step infusion mash instead--probably one reason my efficiency sucked. My sparge almost got stuck too, and had to restart my lauter.

 

[El Pistolero]

Any suggestions on fermentation of this or bottling would be appreciated. (Like, do I rack to secondary or not??). This is my first all grain hefeweizen.

Keep it in the mid 60's if you can, unless you're really fond of banana juice, and of course use a secondary...a hefe in particular can develop a lot of off flavors that will mellow out or dissappear while it's aging in the secondary.

 

[Kaiser]

Any suggestions on fermentation of this or bottling would be appreciated. (Like, do I rack to secondary or not??). This is my first all grain hefeweizen.

I'd put it in a secondary for about one week.

Kai

 

[Baron von BeeGee]

Looks like a great recipe. 65% wheat malt is quite a lot, which probably resulted in your stuck mash, but it sounds like you worked through it. I haven't done many hefes, but I have secondaried the ones I've done. It's a beer designed to be enjoyed young and fresh (sounds so dirty), so a week or two in the secondary is probably adequate, then bottle and enjoy at full carbonation!

 

[El Pistolero]

It's a beer designed to be enjoyed young and fresh (sounds so dirty)

Mmmmm....cheerleader beer. We will enjoy her.

 

[Biermann]

Mmmmm....cheerleader beer. We will enjoy her.

I think you all are lusting after my beer (which is still in the fetal stage).

Thanks again for the advice. I'll definately rack it. I also ferment all my beers in my bar (in the basement), which runs about 65 degrees. I was also cautious, and placed a blow off tube on this one--(too many stories about krauesen blown airlocks). Another thing--I was absolutely amazed at the excessive amount of hot break/trub from this beer.

 

[Biermann]

So far so good. . . this hefeweizen STILL has a thick head of Krauesen, and is still actively fermenting (after almost a week). It never did quite reach the blow off, although it came close.

 

[Biermann]

Ok, just curious, how long does the krauesen typically last on a hefeweizen?? Like I just said, this thing is still actively fermenting after 6 days, and the krauesen has not begun to fall. Anyone have any knowledge about this?

 

[alemonkey]

I brewed a wheat beer with about 45% unmalted wheat, and after 8 days the krausen still hadn't fallen. I was getting ready to leave for a business trip so I racked it anyway.

 

[Biermann]

I guess I'll wait until it stops actively bubbling. I figured that the krauesen was due to all the proteins in the beer (65% wheat malt), and it's not surprising (I guess) that its lasting so long. I'm still somewhat amazed that it is still actively fermenting. As of right now, it's putting out a huge bubble from the blow off tube every 10 seconds.

 

[Baron von BeeGee]

My Weizenbock fermented pretty actively for 17 days before the kraeusen fell and I racked it to secondary. The hefeweizen I did on the same yeast fermented for 14 days.

 

[Biermann]

sheesh. Well, I guess I'll have to be patient! Glad to know this isn't too far out of the norm. Like I said before, I have never brewed a wheat beer of any kind.

 

[Kaiser]

I brewed a wheat beer with about 45% unmalted wheat, .

sounds like you could just have added wheat flour

Kai

 

[Biermann]

Ok, I'm a bit excited. . . I got rid of the blow off hose and bucket air lock and replaced it with a real air lock. . .and I smelled my hefeweissbier. . . and it smells like Franziskaner. . . I about peed my pants I was so excited. and BTW, its STILL fermenting actively, although the krauesen is falling a little.

 

[Baron von BeeGee]

Ok, I'm a bit excited. . . I got rid of the blow off hose and bucket air lock and replaced it with a real air lock. . .and I smelled my hefeweissbier. . . and it smells like Franziskaner. . . I about peed my pants I was so excited. and BTW, its STILL fermenting actively, although the krauesen is falling a little.

Fantastic. I enjoyed several of mine last night on the deck (unseasonably hot and dry here) and have the ingredients to work up another batch.

 

[Biermann]

Hefeweizen is one of my absolute favorites. . .I've had about every commercially available brand, and it was about time I brewed one. I think it'll turn out pretty good. I did some hefty research (tasting) on the different brands and styles. . . I'm about ready to order a brew sculpture from morebeer.com (model 1550), so I can't wait to brew another AG hefe with it.

 

[1ill_Biscuit]

I used to drive to the Hofbrauhaus after work just for a beer and the atmosphere!

Thats the one that got me hooked on good beer. No more Milwaukee's Beast for me, though I'll still pick up Rolling Rock for a party brew, no sense in wasting good beer on people who'd rather taste it on the way up.

 

[homebrewer_99]

I've become a beer snob and refuse to drink any of the mainline swill.

I'll try local HB, etc., but I only drink Bud if it came from the Czech Republic...or I've brewed it. I have a keg of my CZ Bud with me on this trip.

 

[Biermann]

I'll be bottling my AG hefeweizen this week. . . I'll keep it posted how it tastes. So far it's yellowish/orange in color, smells like Franziskaner, and is nice and cloudy.

 

[Gregg Meyer]

I am a newbie, but have had two successful sessions with ale. All I know about is Extracts, Can I make a wheat beer from extracts? and if so does anybody have a simple recipe for the beguinner, who does does not know how to do the full mash thing and sparging. i just want to try something different and I like wheat beers. I understand they will not be as good as total mash worts but it might be ok for the beginner. Both the sessions I have completed were total success and have had fun getin R don So is their such a thing for the newbie? We have a very good brewers supply in my city so I can get most anything i would need through them or the net.

Thanks,


Oscar,

 

[Walker]

you can find wheat malt extract pretty easily. what I have seen is a mixture of 60% wheat and 40% barley, but I don't know if there is a standard. check your local homebrew shop or online and you should be able to pick some up.

-walker

 

[Baron von BeeGee]

I am a newbie, but have had two successful sessions with ale. All I know about is Extracts, Can I make a wheat beer from extracts?

You might be able to find some all-extract hefeweizen recipes by searching as there has been an inordinate amount of hefe discussion since New Year's, but you'll probably have to sift through a lot of info. Though I brew AG, hefeweizens seem particularly well suited to all-extract to me for exactly the reason the honorable Walker-san mentions...the extract is already the perfect ratio of wheat to barley, usually 50/50 or 60/40. So, one suggestion would be:

6# DME
3.7 HBU Hallertau hops @ 60 minutes (shoot for 12 IBU).
Wyeast 3068 Weihenstephan (or other hefeweizen yeast)

which should yield you 5g of hefeweizen.

I believe homebrewer_99 has a method of adding some of the DME early and some later in the boil to keep the color light (which is purely aesthetic and may or may not be important to you), so look for some of his posts.

 

[El Pistolero]

I am a newbie, but have had two successful sessions with ale. All I know about is Extracts, Can I make a wheat beer from extracts? and if so does anybody have a simple recipe for the beguinner, who does does not know how to do the full mash thing and sparging.

You can't get any simpler than this:

Weihenstephaner Hefeweissbier (from Beer Captured)
6 lb. Muntons Wheat DME
1 oz. German Hallertau (60 min)
Wyeast 3068 Weihenstephan Weizen

 

[homebrewer_99]

You can't get any simpler than this:

Weihenstephaner Hefeweissbier (from Beer Captured)
6 lb. Muntons Wheat DME
1 oz. German Hallertau (60 min)
Wyeast 3068 Weihenstephan Weizen

I've done this recipe with great results although I use whle hops and up it to 1.2 oz.

As for the Baron von BeeGee's comment about the "late boil" technique, just boil up 1 lb of DME for 45 mins, remove from heat, add 1 lb of DME at a time, stir it in to dissolve and repeat until you've added the remaining 5 lbs of DME.

Return it to the heat until it boils again. Boil for the remaining 15 mins or until you get another hot break, whichever comes LAST. Your brew will be a lighter color because you have not carmalized 6 lbs of malt.

 

[Desert_Sky]

Question for you guys

I did pretty much the same thing. I kept the primary and secondary at 70 degrees. But after bottling I realized the location I had the bottles stored at was ~74ish. Now it tastes like bananas. That will fade over time right? And I've since moved them to a cooler spot.

 

[El Pistolero]

after bottling I realized the location I had the bottles stored at was ~74ish. Now it tastes like bananas. That will fade over time right?

I had a dunkelweizen develop a very strong banana taste and aroma in the bottle (there was very little when I bottled it). The banana faded over time so that it's not quite so pronounced now, but it took several months.