I always really look forward to Oktoberfest. This year I’ll be brewing a Hefeweizen I’ve brewed in the past. It won medals and was really pleasant. The only change is that LA Homebrew is out of the common Gigayeast, Wyeast and White Labs versions of the hefe strains so I’m going to try the Safbrew Wheat yeast out. Brew day will be August 20.
Given feedback from my latest competition endeavors I’ll adjust the crush on the mill because I’m worried I’m over-crushing a tad. Also will re-evaluate the PH. Feedback was noted astringency. Given the new house has different water it’s not a surprise. I’d also tried a finer crush on the last few beers tinkering with efficiency.
So brew day went well and gravity was around 1.050. The grain bill ended up getting a little interesting due to a small issue at the homebrew shop. On the pilsner it ended up being 1/3 pilsner, 1/3 2-row and 1/3 Heidelberg. In the event this is the best weizen ever I need to know that. I went bigger than typical on the lactic acid trying to keep down astringency due to PH issues.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 12 gal |
90 min |
12.7 IBUs |
4.0 SRM |
1.051 |
1.014 |
4.8 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Weizen/Weissbier |
15 A |
1.044 - 1.052 |
1.01 - 1.014 |
8 - 15 |
2 - 8 |
2.5 - 2.9 |
4.3 - 5.6 % |
Fermentables
| Name |
Amount |
% |
| Rice Hulls |
2 lbs |
7.14 |
| Pilsner (2 Row) Ger |
13 lbs |
46.43 |
| Wheat Malt, Ger |
13 lbs |
46.43 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Hallertauer Mittelfrueh |
3 oz |
60 min |
Boil |
Pellet |
2.7 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Lactic Acid |
20.00 ml |
60 min |
Mash |
Water Agent |
| Calcium Chloride |
12.00 g |
60 min |
Mash |
Water Agent |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Safbrew Wheat (WB-06) |
DCL/Fermentis |
68% |
59°F - 75°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
150°F |
75 min |
