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Hefe Weizen That's Krystal

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AndrewQLD

RED ON WHITE IPA
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Kegged my hefe weizen 2 weeks ago, Great beer, loverly clove aroma and flavour with a hint of banana. The beer was nice and hazy/cloudy with yeast in suspension and protein haze from the wheat. Now 2 weeks later it is a Krystal Weizen, and I do mean krystal. This beer is even more clear than my normal lagers and ales, which are normaly very clear. Has anyone experienced this with this style of beer, I have brewed this twice before and the same thing happened.
the ingredients and Mash schedule are:

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRGrain 66.0 %
1.80 kg Pilsner, Malt Craft Export (Joe White) (1.Grain 34.0 %
35.00 gm Hallertauer [5.80%] (60 min) Hops 19.1 IBU


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.30 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 13.24 L of water at 73.7 C 65.0 C 60 min

And I used Whitelabs Hefeweizen IV yeast.
Given the quantity of wheat and the yeast used I did not expect this to clear at all.
Any comments would be appreciated.

Cheers
Andrew, enjoying a Krystal Hefe Weizen :lol:
 

MCWB

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Is it possible that the 2 weeks in the fridge has just caused the yeast and proteins to drop to the bottom of the keg? Bit of a PITA to do it everytime you want a hefe, but is the answer as simple as shaking the keg?

Edit: I seem to remember this happening to kook once before too, can't remember which yeast he was using though.
 

Gough

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No 'serious' comment 'cause I haven't brewed a hefe, but after my experience last Monday I reckon I've got a solution for you...

Use the new Weyermann Bohemian Pilsner malt without a protein rest :lol: :lol: A haze that definitely lasts :rolleyes:

I've heard Warren (I think??) talk about brewing a hefe that cleared to the point of needing to roll the bottles before pouring for that 'authentic' touch. Bit tough if you're kegging though I guess...

Good luck with it AndrewQLD,

Shawn.
 

neonmeate

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i just made a hefe that turned out like that - i had 60% weyermann wheat + weyermann pils and munich and a bit of carahell and mashed at 45 for 30mins then 66 for 60. i think my ferulic acid rest became a protein rest... damn. anyway it tasted fine
 

Mr Bond

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I've been using 3068 in extract wheats and found it to be an excellent floccer :blink: ,much to my surprise.I bottle so rolling em provides an easy cloudiness option.Maybe the heavy flocc characteristic drags down proteins as well.
 

AndrewQLD

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Thanks for the replies Guys, at least some other brewers have noticed the same thing. I think I will give my keg a good shake tonight. Still it seems strange that a wheat based beer would clear so brilliantly and quickly. :blink:

Cheers
Andrew
 

colinw

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I've had this happen with WLP300. Depending on whether you rolled the bottle or not you could choose whether to pour a Kristall or a Hefe :)

My most recent wheat was made with Wyeast 3638. Definitely a low flocculator - the sediment in the bottle stirred up so easily that it was difficult to pour more than half a glass of clear beer. I also kegged some in a 3 gallon corny, and it ran cloudy and yeasty to the last drop. Delicious! :chug:

cheers,
Colin
 

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