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Bavarian Weissbier Tips

Discussion in 'All Grain Brewing' started by Hpal, 2/7/17.

 

  1. Hpal

    Well-Known Member

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    Posted 2/7/17
    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!
     
  2. Lord Raja Goomba I

    Prisoner of Sobriety

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    Posted 2/7/17
    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 likes this.
  3. warra48

    I've drunk all my homebrew and I'm still worried.

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    Posted 3/7/17
  4. Hpal

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    Posted 3/7/17
    That's just the article I was reading this morning! My previous batches were lacking something but I just need to find out what I'm not doing right.
     
  5. Hpal

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    Posted 3/7/17
    Denobrew likes this.
  6. Adr_0

    Gear Bod

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    Posted 3/7/17
    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?
     
  7. warra48

    I've drunk all my homebrew and I'm still worried.

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    Posted 3/7/17
    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
     
    Last edited: 3/7/17
    Dae Tripper and Hpal like this.
  8. Hpal

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    Posted 6/11/17
    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.
     
    Dae Tripper likes this.
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