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Hefeweizen2

Banana/clove bomb. Quite authentic.

Brewer: Christo Email: -
Beer: Hefeweizen2 Style: Weizen/Weissbier
Type: All grain Size: 5 gallons
Color:
3 HCU (~3 SRM)
Bitterness: 16 IBU
OG: 1.051 FG: 1.012
Alcohol: 5.0% v/v (3.9% w/w)
Water: Munich like water
Grain: 4.5 lb. German Pilsner
5 lb. Wheat malt
Mash: 70% efficiency
150F for 5 hours (had to take my son to baseball practice and then a basketball game - was still at 147 at 5 hrs.)
add 4 qts boiling to raise to 168F for mashout
Boil: 75 minutes SG 1.042 6 gallons
Hops: .625 oz. Hallertauer Hersbrucker (4.6% AA, 60 min.)
.25 oz. Hallertauer (4.1% AA, 60 min.)
Yeast: WY3068
Much warmer here today (88F) and my cooler is awol, so had to take a plastic storage bin and put it into use as a swamp cooler for first 3 days.
Log: Primary was kept around 68-70F for the first week. Needed the yeast for a weizenbock that I pushed up a week, so racked while still fermenting on Day 8. Also, could not keep in homemade cooler any more, so secondary was between 72-75F, a little warm for my taste.
Carbonation: med-high carbonation
Tasting: The warmer ferment caused the banana esters and clove phenols to be more pronounced than I've made in the past (and which I prefer). Still, this one is actually much closer to the commercial German brands. Sipping on the porch was quite refreshing watching the herons fly over the marsh.

Recipe posted 04/14/11.