Karstiron Posted February 3, 2017 Posted February 3, 2017 I want to give a Hefeweizen a go and have put together the following recipe based on what I have been able to glean on forums and the web. For my first wheat beer I want to keep it well within the style and pretty simple. Any AG brewers that have brewed wheat beers and can let me know whether I'm on the right track, would love to hear your views… All grain single-step mash using BIAB. 3200 grams Weyermann wheat malt (51.6%) 3000 grams Dingemans Pilsener malt (48.4%) Mash at 66 degrees C. Bittered with 25 grams Hallertau Mittelfrueh (2.6% AA) @ 60 mins 25 grams Hallertau Mittelfrueh @ 20 mins. Total IBUs: 10 EBC will be around 7 (SRM 3.5). Boil for 60 mins, for an estimated OG of 1.045. Will use Weihenstephan 3068 yeast and ferment at 17 degrees. Have I missed anything or does this sound okay?
headmaster Posted February 3, 2017 Posted February 3, 2017 That does sound OK, being malted wheat, you won't really need the protein rest to boost diastatic power as you would otherwise be wise to do, if you were using unmalted wheat, like rolled wheat flakes. All of my wheatbeers have used the unmalted variety, so I have gone the two step mash for this reason. I have recently taken to using burgul wheat as it's cheaper and more available to me than flaked wheat. But this is for Belgian Witbiers (like Hoegaarden) , a tad different to the german style I think you are aiming for. I also use orange peel and coriander seed in mine, once again used for the Witbiers. I haven't used 3068, just 3944, which should be run closer to 19 and then let rise slightly towards the end of fermentation, to spin out those clove and banana flavours. Let it go too high too early and you will end up with clove water! (which I did once..) So going lower will reduce risk of that, but I guess do as much research as you can about the temp that should be used for 3068. My last witbier effort got a 78 in the NSW state amateur brewing comp, which was the highest score for a Witbier, but did not win a place in the category, as it fits in the Farmhouse Ale and Wild Beer category, which was full of more attractive styles like Flanders Red and other sour beers. Some notes about this beer are in this thread https://club.coopers.com.au/coopers-forum/topic/15403/
Karstiron Posted February 3, 2017 Author Posted February 3, 2017 Thanks Headmaster! Yeah, I read that 17 degrees will produce a good but not overpowering clove/banana profile with 3068. But good point, thanks, I'll definitely read more into the temps and whether I should raise it towards the end. That's an awesome score for the Witbier! Well done!
Hairy Posted February 4, 2017 Posted February 4, 2017 I have fermented 3068 at around 22 degrees and got way too much banana. Way too much. 17-18 should be good and not too overpowering.
Karstiron Posted February 5, 2017 Author Posted February 5, 2017 I have fermented 3068 at around 22 degrees and got way too much banana. Way too much. 17-18 should be good and not too overpowering. Awesome - thanks for that. I'm aiming for a balance of banana and clove. I'll stick with 17, but because I no chill and the ambient is high 20's, I'm going to pitch at ambient, which is probably going to be around 27, and then put it straight in the fridge to get it to 17. It should take a half day or so to get to 17. Can't wait to try this one. I do love a good Hefeweizen, so hopefully I won't be disappointed!
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