What Are You Brewing III

[Punkal]

Hefeweizen
batch 17ltrs
2kg wheat
1kg pilsner
0.6kg munichI
11g hallertau
5g saaz
500ml wyeast 3068

I have been looking at making a weizen, I have basically the same ingredients and proportions, I was thinking about using a little golden promise (to add a little extra sweetness) as well as munich, what do you think?

 

[vortex]

I have been looking at making a weizen, I have basically the same ingredients and proportions, I was thinking about using a little golden promise (to add a little extra sweetness) as well as munich, what do you think?

Don't overcomplicate it. 60% Wheat, 40% Pils, WY3068 @ 17c. Mash at 66, bitter to 15IBU with Hallertau.
Drinking a pint of Hefe with this exact recipe, and it's damn close to perfect. Only minor change would be a touch more colour, but this could be added via decoction if desired.

 

[jyo]

If you're looking for some extra maltiness try adding 15-20% of vienna. Works really well.

 

[Punkal]

Ok thanks guys I guess the KISS approach is best for this style.

 

[NickB]

Liquid Lunch Hefeweizen

Selected Style and BJCP Guidelines
15A-German Wheat/Rye Beer-Weizen/Weissbier

Minimum OG: 1.044 SG Maximum OG: 1.052 SG
Minimum FG: 1.010 SG Maximum FG: 1.014 SG
Minimum IBU: 8 IBU Maximum IBU: 15 IBU
Minimum Color: 2.0 SRM Maximum Color: 8.0 SRM


Recipe Overview
Wort Volume Before Boil: 55.00 l Wort Volume After Boil: 44.00 l
Volume Transferred: 42.00 l Water Added To Fermenter: 0 ml
Volume At Pitching: 42.00 l Volume Of Finished Beer: 40.00 l
Expected Pre-Boil Gravity: 1.037 SG Expected OG: 1.046 SG
Expected FG: 1.011 SG Apparent Attenuation: 74.9 %
Expected ABV: 4.6 % Expected ABW: 3.6 %
Expected IBU (using Tinseth): 14.1 IBU Expected Color (using Morey): 2.9 SRM
BU:GU ratio: 0.31 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 C


Fermentables
Ingredient Amount % MCU When
German Wheat Malt 4.500 kg 52.9 % 1.3 In Mash/Steeped
German Pilsner Malt 3.500 kg 41.2 % 0.9 In Mash/Steeped
German Munich Malt 500 g 5.9 % 0.5 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
US Mount Hood 4.5 % 45 g 14.1 Loose Pellet Hops 90 Min From End


Other Ingredients
Ingredient Amount When
BrewBrite 6 g In Boil


Yeast
Wyeast 3068-Weihenstephen Weizen


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0


Mash Schedule
Mash Type: Full Mash
Schedule Name: Weizen (45-66C)

Step Type Temperature Duration
Rest at 45 C 15
Raise by infusion to 66 C 5
Rest at 66 C 60

 

[manticle]

Mild on the boil now, french saison tomorrow.

Both recipes posted fairly recently.

 

[chunckious]

Mild on the boil now, french saison tomorrow.

Both recipes posted fairly recently.

What's your Mild recipe manticle. Getting ready to dial up one for a keg filler/1st try at one/mid strtength.
Using Wyeast 1968.

 

[Thefatdoghead]

Don't overcomplicate it. 60% Wheat, 40% Pils, WY3068 @ 17c. Mash at 66, bitter to 15IBU with Hallertau.
Drinking a pint of Hefe with this exact recipe, and it's damn close to perfect. Only minor change would be a touch more colour, but this could be added via decoction if desired.

Thats what I was thinking. It's the simple ones with fresh ingredients that turn out the best for me. Also use German malts,hops and yeast in German beer.

 

[Thefatdoghead]

Brewed a double batch of this today. Great brewday and all targets hit right on the nose.

Pride of Warwik




BJCP: Extra Special/Strong Bitter (English Pale Ale)
Type: All Grain

OG: 1.050
FG: 1.013

Total for 1.0 batch:45L
8.43 kg Maris Otter Pale Ale Malt
0.21 kg Victory Malt
0.32 kg Corn Flaked (Maize)
0.49 kg Crystal Medium
0.04 kg Black Malt
50 g East Kent Goldings (5.0%) FWH
50 g Fuggle (5.5%) 60 min
30 g Fuggle (5.5%) 30 min
63 g East Kent Goldings (5.0%) 3 min
125.0 g Styrian Goldings (3.4%) 0 min

Notto yeast was going to go with 1968 but I just wanted a dryer beer this time but I reckon next brew ill go 1968with a low mash temp.

 

[NickB]

Off topic.... Update your swap beers Gav! No idea what we're drinking.....



Cheers

 

[GrumpyPaul]

That is a really intersting combo! have you made it before?

cheers

Browndog

No never tried this.

I read somewhere licorice and orange go well together. The missus saw licorice root somewhere and suggested give it a try.

Sweet stout seemed the logical beer to try it in.

it's six days in the fermented. So a little while from reporting back, but so far tastes are good

 

[manticle]

What's your Mild recipe manticle. Getting ready to dial up one for a keg filler/1st try at one/mid strtength.
Using Wyeast 1968.

http://www.aussiehomebrewer.com/forum/inde...amp;recipe=1642 make sure you read the brewing notes for the full recipe as some ingredients are not listed in the database. mash schedule is also important.

Brewed this 4 times in the last 2 months I think. Great session beer. If you end up brewing it, let me know how the 1968 goes.

1187 is my favourite version so far although today's will get a dose of 1099 when the cube cools.

 

[doon]

I brewed the mild I did with 1272 as I had some stored in fridge. Seems good out of fermenter will let you know once carbed how it is

 

[manticle]

Was yours the same/similar grist and mash schedule? Very easy brewday.

Be interested to hear how it ends up with 1272.

 

[doon]

Yep exact same as yours piece of piss will be doing more

 

[Thefatdoghead]

Off topic.... Update your swap beers Gav! No idea what we're drinking.....



Cheers

Dont know if this is a coincidence after my post but I didn't swap. ignore this if it was.

 

[warra48]

Put this one down on Boxing Day.

Hefeweizen
Single infusion mash 67C
26 litres into fermenter at OG 1.046

400.0 g Rice Hulls (0.0 EBC) Adjunct 5 7.4 %
2800.0 g Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 6 52.0 %
943.0 g Pale Malt, Ale (IMC) (3.9 EBC) Grain 7 17.5 %
600.0 g Munich, Light (Joe White) (21.0 EBC) Grain 8 11.2 %
200.0 g Carawheat (Weyermann) (98.5 EBC) Grain 9 3.7 %
57.0 g Premium Pilsner (2.5 EBC) Grain 10 1.1 %
380.0 g Corn Sugar (Dextrose) (0.0 EBC) Sugar 11 7.1 %
25.0 g Hallertauer [5.60 %] - Boil 60.0 min Hop 12 14.3 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 13 -
5.00 g Yeast Nutrient (Boil 10.0 mins) Other 14 -
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast Starter

Fermenter was not aerated.
Starter beer was poured off, and about 3 litres of wort added. Pitched about 2 hours later when starter was at high kraeusen. The whole thing went ballistic in very short time.

The reason for not aerating, and the use of the dextrose, is to minimise excessive clove esters and encourage some banana esters.

 

[_HOME_BREW_WALLACE_]

Mashing this now:

Stone and Wood Inspired Ale

Original Gravity (OG): 1.042 (P): 10.5
Final Gravity (FG): 1.011 (P): 2.8
Alcohol (ABV): 4.13 %
Colour (SRM): 3.0 (EBC): 6.0
Bitterness (IBU): 54.6 (Average - No Chill Adjusted)

60% Pilsner
40% Wheat Malt

0.4 g/L Galaxy (11.9% Alpha) @ 30 Minutes (Boil)
0.7 g/L Galaxy (11.9% Alpha) @ 20 Minutes (Boil)
1.5 g/L Galaxy (11.9% Alpha) @ 10 Minutes (Boil)
1.3 g/L Galaxy (11.9% Alpha) @ 3 Days (Dry Hop)


Single step Infusion at 63C for 60 Minutes. Boil for 60 Minutes

Fermented at 16C with WY1056

Notes: 10 min addition Cube hops

Recipe Generated with BrewMate

I have become a compulsive **** for perfecting this recipe. I think by subbing ale for pils it will leave alot more sweetness in the finished beer.

If only i put more effort into other things......... h34r:

 

[Ross]

Mashing this now:

Stone and Wood Inspired Ale

Original Gravity (OG): 1.042 (P): 10.5
Final Gravity (FG): 1.011 (P): 2.8
Alcohol (ABV): 4.13 %
Colour (SRM): 3.0 (EBC): 6.0
Bitterness (IBU): 54.6 (Average - No Chill Adjusted)

60% Pilsner
40% Wheat Malt

0.4 g/L Galaxy (11.9% Alpha) @ 30 Minutes (Boil)
0.7 g/L Galaxy (11.9% Alpha) @ 20 Minutes (Boil)
1.5 g/L Galaxy (11.9% Alpha) @ 10 Minutes (Boil)
1.3 g/L Galaxy (11.9% Alpha) @ 3 Days (Dry Hop)


Single step Infusion at 63C for 60 Minutes. Boil for 60 Minutes

Fermented at 16C with WY1056

Notes: 10 min addition Cube hops

Recipe Generated with BrewMate

I have become a compulsive **** for perfecting this recipe. I think by subbing ale for pils it will leave alot more sweetness in the finished beer.

If only i put more effort into other things......... h34r:

You'll need more than ale malt with IBU's of over 54!!!
Drop your bittering back to approx 18 IBU's & you'll be a lot closer

Cheers Ross

Edit: Spelling

 

[jakub76]

Hoppy New Year IPA



90% MO
7% Crystal 60
3% Brown Malt (190L as Dave didn't have any Special B )

67C mash

15g Nugget 60min
20g Nugget 10min
50g Cascade 0min
50g Centennial 0min

US-05

Will dry Hop with 50g each of Cascade & Centennial