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Bavarian Weissbier Tips

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Hpal

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Guys, I'm having another crack at a Bavarian Weissbier (such as Schofferhofer, Franziskaner etc) and to date I haven't been able to get it just how I like it, so I need your help!
I like it a slightly leaning toward banana, cloudy, and a full mouthfeel. I do BIAB and usually no chill. I don't make water additions but my water is pretty good and balanced.
I was thinking of trying Mangrove Jacks M20 yeast.

What are people's thought on things such as:
  1. Yeast strain
  2. Ferment temp
  3. Mash schedule
  4. Recipe,grain and hop bill, colour, IBU
  5. Oxygen levels for fermentation (stressing yeast a bit to produce esters)
  6. Anything else I've forgotten
Thanks!
 

Lord Raja Goomba I

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Go 3068 yeast.

MJ are IMO the best dried yeast for less than your standard ales and lagers but there are beers where wet is best.

I found the same applied to the myriad of dried Saison yeasts. Only when I used the wet one did it hit the spot.

If the cost per brew is an issue, look up let's freeze some yeast thread and learn about splitting batches and starters. You can get your cost per batch down to $1-2.
 

Hpal

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Hpal

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Adr_0

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The last batch I did was a Hefeweizen, brewed with WY3068.
I followed the advice from this article, and it turned out the best Hefeweizen I've brewed for about 6 or 7 years, after multiple less than stellar results.

http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/
That's an awesome article, thanks for the post! I've heard about the extra sweep through the 45°C range to break down maltose into glucose. I also wondered if something like dextrose (ie glucose) would do the trick?
 

warra48

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Here it is. You could probably drop the Carawheat, in fact, I will for my next batch. The mash steps look funny, because I don't use BeerSmith2 for my volumes. After 10+ years on my system I don't need to be told how much water to add.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 125 Elliot's Hefeweizen
Brewer: Robert
Asst Brewer:
Style: Weizen/Weissbier (Wheat Beer)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 35.00 l
Post Boil Volume: 27.50 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 25.00 l
Estimated OG: 1.051 SG
Estimated Color: 7.8 EBC
Estimated IBU: 14.0 IBUs
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 91.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.2 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 1 65.3 %
1.6 kg Premium Pilsner (2.5 EBC) Grain 2 32.7 %
0.1 kg Carawheat (Weyermann) (98.5 EBC) Grain 3 2.0 %
34.0 g Tettnang (Tettnang Tettnager) [4.00 %] - Hop 4 14.0 IBUs
5.00 g Yeast Nutrient (Boil 10.0 mins) Other 5 -
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 6 -


Mash Schedule: My 3 step Hefeweizen Mash
Total Grain Weight: 4.9 kg
----------------------------
Name Description Step Temperature Step Time
Protein Error: Infusion temperature 55.0 C 10 min
Maltose Add 0.00 l of water at 63.0 63.0 C 45 min
Saccharification Add 0.00 l of water at 72.0 72.0 C 30 min

Sparge: Batch sparged with mashout at 78ºC for first run off, and 2nd batch sparge
Notes:
------
Mashed 55ºC 10 minutes
Stepped 63ºC 45 minutes
Stepped 72ºC 30 minutes

Pitched a starter of WY3068
Batch not aerated
 
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Hpal

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An update, finally had a crack at the Hefe on Friday, very similar recipe and mash steps to above. It's nearing FG now and smells amazing, with a bit of luck I think I've got over the line, but time will tell.
 

Osangar

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Is anyone into brewing hefeweizens these days ? Ive been obsessed with them lately. Had a few good ones, and some learning experiences. Happy to share if of interest
 

Hangover68

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Is anyone into brewing hefeweizens these days ? Ive been obsessed with them lately. Had a few good ones, and some learning experiences. Happy to share if of interest
I've brewed 2, 1st was a 50/50 wheat/pilsner, 2nd was a 60/40 pale malt/wheat.
Both using Hallertau original and WB06 yeast., will be brewing another soon.
 

Osangar

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I've brewed 2, 1st was a 50/50 wheat/pilsner, 2nd was a 60/40 pale malt/wheat.
Both using Hallertau original and WB06 yeast., will be brewing another soon.
I'm currently brewing one with 20% vienna and 20% pilsner with the rest wheat; so far it looks the part. im using Schneider weisse yeast and hallertau hops to 10ibu
 

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