First crack at an All Grain Weizen

[RobjF]

Hey guys, just trying to put together an allgrain wheat beer. Many moons ago I made one when I first starting brewing with a K&K and it turned out undrinkable. Have been AG brewing for a few years now and think its time to have another go and put my Wheat Demonds to bed.

Any tips on brewing this style?
I have fished around in books and the Net and come up with this rercipe, pls any feed back would be good. And any tips or tricks would be great.
Have read in places that getting yeast starter to the right size can have a big impact on the final flavour, getting the balance between the clover and the bananna flavours.
Will be making a starter from 3068 and probably stepping it up to 2l.

Thanks guys.
Rob

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Prost - Weizen
Brewer: Rob fifield
Asst Brewer: 
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 44.69 l
Post Boil Volume: 41.60 l
Batch Size (fermenter): 40.00 l   
Bottling Volume: 40.00 l
Estimated OG: 1.049 SG
Estimated Color: 6.3 EBC
Estimated IBU: 15.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.60 kg               Wheat Malt, Malt Craft (Joe White) (3.5  Grain         1        56.1 %        
3.60 kg               Pilsner (Weyermann) (3.3 EBC)            Grain         2        43.9 %        
29.00 g               Tettnang [4.50 %] - Boil 60.0 min        Hop           3        8.8 IBUs      
21.00 g               Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent   4        -             
28.00 g               Tettnang [4.50 %] - Boil 30.0 min        Hop           5        6.5 IBUs      
2.1 pkg               Weihenstephan Weizen (Wyeast Labs #3068) Yeast         6        -             


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 8.20 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 22.39 l of water at 72.9 C          66.7 C        60 min        

Sparge: Fly sparge with 31.52 l water at 75.6 C
Notes:
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[Dan Pratt]

Hi,

• split the malts 50/50 for the wheat and pilsner, if you can get 2% melanoiden malt add that to the malt bill, it will help.
• make one bittering addition at 60mins to the 15ibu your after instead of at 60m and 30m.
• leave the calcium sulphate (gypsum) out, its used for highlighting hops - this beer is about the yeast and malt.
• if you dont want to make a starter - add both packets of 3068 at 17c, the stress of the yeast will get the bannana/clove aromas.
• if you do make a starter ferment at 21c and you will get your bannana/clove aroma's, warmer for more phenols and esters.

hope some of this is of some use.

Dan

 

[Weizguy]

I was thinking 60-70% wheat, remainder Pils and or Vienna.
14-18 IBUs at 60 min. The esters from the fermentation will likely overpower any hop flavour and aroma.
No salt additions needed to condition water for weizenbier.
Your yeast may benefit from underpitching, but 1 smack-pack per 20ish litre batch seems sufficient from my experience, depending on yeast health, of course. 20°C seems a good pitching and ferment temp, for a single infusion mash beer.

 

[Truman42]

I thought this post was going to be something about that granny escort doco on TV the other night, and how you had a go ....Sorry carry on.

 

[SNippets01]

I've got a good recipe that I've done a few times that has always been great, will post beersmith recipe tonight when I get home.

It's 23L batch BIAB style however so will have to compensate a little for it.

I generally agree with Pratty1's comments though, mines 50/50 and only 1 hop addition, but mine's late 10 min or even 0min! Will add more details later with my recipe.

 

[Adr_0]

Yeah as the other guys have said, no gypsum - this will give far too much bite which is just not appropriate for a delicate wheat. Instead chuck in 1-3% acidulated malt. Not sure what you have used to calculate your gypsum addition, but you should be able to use the calculator to see how much acid malt to add to get the desired drop in pH. Don't be scared about putting in a couple of %.

 

[angus_grant]

One thing no-one has mentioned: 3068 is a monster of a yeast.

Do some research on blow-off tubes for your fermentor, or be prepared to do lots of clean-up (which is what I do as I use glad-wrap). Mine has started puking out of the fermentor with-in 24 hours both batches.

I feel I need to stress again: freaking puke monster. Was down to FG in about 5 days.

Edit: One of the other Qld boys fermented his 20L batch of dunkelweizen in a 60L fermentor and had 20L krausen on top. :blink:

 

[SNippets01]

Hey Guys, got my recipe here:

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Auzzie weizen (Wit)
Brewer: B. Freeman
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 33.91 l
Post Boil Volume: 27.91 l
Batch Size (fermenter): 23.02 l
Bottling Volume: 20.52 l
Estimated OG: 1.048 SG
Estimated Color: 6.9 EBC
Estimated IBU: 8.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 75.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.75 kg Pilsner (Barret Burston) (4.0 EBC) Grain 1 50.0 %
2.75 kg Wheat Malt, Bel (3.9 EBC) Grain 2 50.0 %
15.00 g Galaxy [14.00 %] - Boil 10.0 min Hop 3 8.0 IBUs
20.00 g Galaxy [14.00 %] - Boil 0.0 min Hop 4 0.0 IBUs
1.0 pkg Bavarian Wheat (Wyeast Labs #3638) [124. Yeast 5 -


Mash Schedule: BIAB, Light Body
Total Grain Weight: 5.50 kg
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 37.27 l of water at 67.7 C 64.4 C 90 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
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here is a pic of one poured for the wife

http://i.imgur.com/h7g4Aju.jpg?1

It may appear a bit cloudy, but that is mainly just condensation on the outside of the glass.

I put mine in a typical 30L fermenter and usually krausen up to the 30L mark (from 23-25L), has never overflowed for me (yet!).

 

[angus_grant]

Try 3068 then.
:-O

 

[Adr_0]

3638 is very cloudy. I believe it is the Paulaner strain, and you can make an outstanding wheat beer with it.

Try 3333 if you want a brighter hefeweizen. It has a great flavour profile too, more subtle than 3068 and more of a banana/citrus blend.