Bayou Beer

All about beer brewing and drinking in South Louisiana.

German Hefeweizen for 2015 Oktoberfest

August 19th, 2015

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

Traditional German Hefeweizen

March 30th, 2013

And I know it’s traditional because I used red wheat!   I’m a little easily excited and when I was picking up ingredients at Brewstock in New Orleans I learned that red wheat is more traditional and the white wheat was more of an American thing.   Cool little thing I didn’t know that Aaron dropped while getting my order together.

I don’t know a whole lot about wheat beers when it comes to brewing them.   This will be my first shot at a weizen and I’ve purchased the ingredients for a couple of other weizens.

How it went 3/30/2013

Brew day went very well.   I used the PH meter for the first time and got the ph down.   I have a feeling I’ve been pretty high on PH on past beers even though I have been adjusting with acid.  My previous beers have probably been in the 6.5PH range as it took a little more acid to get this thing in the right range.

The mash went well but I was a little worried I may experience a stuck sparge which didn’t happen.   Everything lautered off just fine.   The boil went well but had to go a little viscous to get the excess boiled off.     Cooled down and transferred over a very clear and very beautiful reddish beer.     I pitched the active starter after it cooled down into the mid 60’s.    This beer should turn out fine based on process.   We shall see.

Update 4/3/2013

The gravity is about 1.015 and it tastes pretty darn good flat.   Should be about ready to carbonate tomorrow so I’ll get that started for the sake of getting it ready for the Louisiana Club Homebrew Competition in Lafayette.

Update 9/8/2014

Looked up this recipe to brew it for Oktoberfest 2014 and realized I never noted that it placed 3rd in the Louisiana Club Homebrew competition. there were 15 entries so pretty good. I was having problems with transferring beer from kegs to bottles without losing carbonation at the time and the primary complaint was it needed more carbonation. So fix that and it wins!

 

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 5 1.05 1.012 5

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Weizen/Weissbier 15 15A 1.044 - 1.052 1.01 - 1.014 8 - 15 2 - 8 0 - 0 4.3 - 5.6 %

Fermentables

Name Amount %
Pilsner (2 Row) Bel 6 lbs 50
Wheat Malt, Ger 6 lbs 50

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 1 oz 70 min Boil Pellet 4.5

Miscs

Name Amount Time Use Type
Lactic Acid 529.11 oz 60 min Mash Water Agent
Calcium Chloride 17.64 oz 60 min Mash Water Agent
Epsom Salt (MgSO4) 17.64 oz 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Hefeweizen Ale (WLP300) White Labs 74% 68°F - 72°F

Mash

Step Temperature Time
New Mash Step 153°F 70 min

Notes

Prepared 10 gallons of water and used 9 of it. Salts and acid went in to the 10 gallons. Missed gravity which was my fault due to calculating on inappropriate efficiency but should be more than fine at 1.048. Used PH Meter for first time and for first time ever I am confident it hit the range.

Bayou Beer

All about beer brewing and drinking in South Louisiana.

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