Hefe Recipe. Is This Ok?

[hughman666]

i'd just stick with 10g hallertau @ 60mins and then 10g hallertau at 10mins (if you want)

i do like the final 10g of hallertau as it complements the yeasty nose of the 3068.

each to their own though.

as has been suggested, a 60/40 split of wheat/pils is fairly standard and guarantees a nice golden hue.

 

[Ross]

Jye gave me this link earlier today & will bascally be the heffe I'm doing tomorrow.

http://forum.northernbrewer.com/viewtopic....ight=hefeweizen

Cheers Ross

 

[AndrewQLD]

Here's the one I did a couple of weeks ago that is drinking beautifully at the moment.
The simple grain bill has resulted in a very pale beer.
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (45.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 37.20 L
Estimated OG: 1.046 SG
Estimated Color: 3.1 SRM
Estimated IBU: 18.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.10 kg Wheat Malt, Malt Craft (Joe White) 59.62 %
2.10 kg Pale Malt, Galaxy (Barrett Burston) 40.38 %
45.00 gm Hallertauer Mittelfrueh [4.00 %] (60 min) Hops 18.1 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [SYeast-Wheat


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 5.20 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 9.78 L of water at 60.2 C 50.0 C
30 min Saccrification Add 11.02 L of water at 88.3 C 67.8 C



Cheers
Andrew

 

[Ross]

That looks beautiful Andrew.

Here's what I've decided on for tomorrows brew.

Heffe Weizen
Weizen/Weissbier

Date: 31/07/2007
Batch Size: 27.00 L
Boil Size: 35.31 L
Boil Time: 90 min
Brewhouse Efficiency: 85.0

Amount Item Type % or IBU
2.75 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 54.1 %
1.70 kg Pilsner (Weyermann) (3.3 EBC) Grain 33.5 %
0.40 kg Munich I (Weyermann) (14.0 EBC) Grain 7.9 %
0.20 kg Carahell (Weyermann) (25.6 EBC) Grain 3.9 %
0.03 kg Carafa II (Weyermann) (817.6 EBC) Grain 0.6 %
15.00 gm Pearle [8.00%] (60 min) Hops 11.3 IBU
15.00 gm Hallertauer Hersbrucker [4.00%] (15 min) Hops 2.8 IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1 Pkgs CraftBrewer Weizen (Fermetis #S-08) Yeast-Wheat

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 14.1 IBU Calories: 90 cal/l
Est Color: 12.4 EBC

 

[grinder]

I saw that

I have made a few great wheat beers...... i love the dunkelweizens but a Heffe is always a top beerfor the summer.

I have a pack of 3068 in the fridge waiting duty and have been doing a lot of reading and thinking on the subject.

The germans seem to use up to 10% carahell (caramalt) in theirs and decoction mash for body without sweetness which comes with high mash temps due to lower attenuation. You want a highly atenuable wort but with a rich malt character and some body.

I have a heffe planned using about 60 to 70% wheat malt, 5% JW caramalt (its darker that carahell but its what i have) and the rest pils. the caramalt is like roasted carapils. it adds body and and malt character and a bit of colour so it dont look like wattered down pee. I have made 60/40 and 70/30 wheat beers but they always lack something. the dunkelweizen's used munich instrad of pils and some crystal for body and colour. bloody fantastic

I love to boil for 60 min, adding bittering hops at 45 min and 1/2g/liter tettnang at 10 min to go.

I have bought some pearle hops for my next one to try. I have read nothing for praise for this hop over the years but never tried it.

I was at MHB's shop and had a sniff of the hops and bought them, they had a fantastic clean crisp aroma, perfect for a heffe.

On the subject of mash temps, my fav is a 63 deg rest for 45 min and infuse up to 71 deg for 15 to 20 min then mash out. works great.

here is my dinkeweizen

cheers

Hey Tony, Got a good dunkelweizen recipe?

 

[AndrewQLD]

Hop profile looks nice Ross. Be interesting to see how it turns out. Looking forward to hearing your thoughts on the new yeast too. I am not too sure on the grist your using, seems like a lot of different "malty" malts in there, but then again I do tend to prefer the KISS approach to my grain bills. Hope it turns out a treat.

Cheers
Andrew

 

[Screwtop]

Here's the one I did a couple of weeks ago that is drinking beautifully at the moment.
The simple grain bill has resulted in a very pale beer.
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (45.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 37.20 L
Estimated OG: 1.046 SG
Estimated Color: 3.1 SRM
Estimated IBU: 18.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.10 kg Wheat Malt, Malt Craft (Joe White) 59.62 %
2.10 kg Pale Malt, Galaxy (Barrett Burston) 40.38 %
45.00 gm Hallertauer Mittelfrueh [4.00 %] (60 min) Hops 18.1 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [SYeast-Wheat
Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 5.20 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 9.78 L of water at 60.2 C 50.0 C
30 min Saccrification Add 11.02 L of water at 88.3 C 67.8 C

View attachment 14025

Cheers
Andrew

Yes.....summers a comin !

 

[winkle]

Here's the one I did a couple of weeks ago that is drinking beautifully at the moment.
The simple grain bill has resulted in a very pale beer.
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (45.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 37.20 L
Estimated OG: 1.046 SG
Estimated Color: 3.1 SRM
Estimated IBU: 18.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.10 kg Wheat Malt, Malt Craft (Joe White) 59.62 %
2.10 kg Pale Malt, Galaxy (Barrett Burston) 40.38 %
45.00 gm Hallertauer Mittelfrueh [4.00 %] (60 min) Hops 18.1 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [SYeast-Wheat
Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 5.20 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 9.78 L of water at 60.2 C 50.0 C
30 min Saccrification Add 11.02 L of water at 88.3 C 67.8 C

View attachment 14025

Cheers
Andrew

A thing of beauty indeed, Andrew :super:

 

[Tony]

Tony, I believe that the adoption of the tem "rice gulls" is a genuine tribute to you and your wordsmiting skills. Keep 'em comeing. :lol:

Seth out

*Edit: I was gonna change the spelling to "wordsmithing", but "Wordsmiting" is much more apt. Cheerz*

mate i dont have a choice.

I type and i am

This typo could have passed as real...

Dinkel (or Spelt) is an ancient grain that should not be confused with normal wheat or oats. It is of the same family but has entirely different properties.

The grain is known in Germany as Dinkel, in Italy as Farro and in many other parts of the world as Spelt or Asturia.

Now here is a smart fella with a brain in his head. He has picked up on my very clever play on letters and explained to all you out there the truth of the matter.

B)

cheers