AG#031 - Anniversary Weizen

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SiHoltye

AG#031 - Anniversary Weizen

Post by SiHoltye » Tue Jul 15, 2008 5:08 pm

Hello,

I made this on Saturday and the hydro's tasting pretty good now 8)

Ingredients
25L, 90min mash (67-65.5°C), 90min boil
Amount Item Type % or IBU
2.65 kg Pale Malt, Maris Otter (5.9 EBC) Grain 53.00 %
2.35 kg Wheat Malt, Bel (3.9 EBC) Grain 47.00 %
80.00 gm Hallertauer Hersbrucker [2.00 %] (60 min) Hops 14.9 IBU
15.00 gm Hallertauer Hersbrucker [2.00 %] (15 min) Hops 1.5 IBU
1 Pkgs Safale Wheat Beer (DCL Yeast #WB-06) Yeast-Wheat

Beer Profile
Measured Original Gravity: 1.045 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.43 %
Bitterness: 16.5 IBU
Est Color: 7.9 EBC

Image
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subsub

Post by subsub » Tue Jul 15, 2008 7:56 pm

Nice one Si :D
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Garth
Falling off the Barstool
Posts: 3565
Joined: Tue Aug 22, 2006 1:00 pm
Location: Durham

Post by Garth » Tue Jul 15, 2008 8:01 pm

That'll be a nice one chilled in this sticky hot weather Si.

Might have to borrow the recipe, I've only ever done one Hefe ages ago. I think I have some WB yeast in the fridge.
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Vossy1

Post by Vossy1 » Wed Jul 16, 2008 12:32 am

I made this on Saturday and the hydro's tasting pretty good now
You're worse than me :lol:
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SiHoltye

Post by SiHoltye » Wed Jul 16, 2008 12:33 am

ooooh, I love a bit of it!!!
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Vossy1

Post by Vossy1 » Wed Jul 16, 2008 12:37 am

:lol:

FWIW I made a hefe on the 12/05/05. Normally it would have been fair game, but due to a lazy liquid yeast I had to use Brewferms Hefe yeast.

I really didn't like it young and kind of forgot about it for a month.
Now it tastes fab, and it has a very short life expectancy :oops: :lol:
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awalker
Under the Table
Posts: 1018
Joined: Fri Apr 20, 2007 1:57 pm
Location: Colchester, Essex

Post by awalker » Thu Jul 17, 2008 1:53 pm

I know what you mean Vossy1, this drink it young is all very good, but it sure does taste better for a little bit of aging.

So now its always two batches at once one to be drunk young and the other one to age (or until the first one is empty)

:lol:
Fermenter(s): Lambic, Wheat beer, Amrillo/Cascade Beer
Cornys: Hobgoblin clone, Four Shades Stout, Wheat Beer, Amarillo/Cascade Ale, Apple Wine, Cider, Damson Wine, Ginger Beer
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SiHoltye

Post by SiHoltye » Thu Jul 17, 2008 9:31 pm

It's down to 1.008 :shock: that's 5% rather than 4.5%ish. I'll keg on Sunday. 8)
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Vossy1

Post by Vossy1 » Fri Jul 18, 2008 12:20 am

I know what you mean Vossy1, this drink it young is all very good, but it sure does taste better for a little bit of aging.

So now its always two batches at once one to be drunk young and the other one to age (or until the first one is empty)
:lol:
It's down to 1.008 that's 5% rather than 4.5%ish. I'll keg on Sunday.
It'll be rocket fuel by then :lol:
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SiHoltye

Post by SiHoltye » Fri Jul 18, 2008 12:22 am

Yeeee gads, do not quaff, do not quaff, do not quaff :lol:
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Vossy1

Post by Vossy1 » Fri Jul 18, 2008 12:28 am

:lol: :lol:
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SiHoltye

Post by SiHoltye » Fri Jul 18, 2008 11:19 am

1.007 today :shock:
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Barley Water
Under the Table
Posts: 1429
Joined: Tue May 22, 2007 8:35 pm
Location: Dallas, Texas

Post by Barley Water » Fri Jul 18, 2008 7:25 pm

Wow, you must really like to take gravity readings (unless that is just an excuse to sample beer in process). I have gotten to the point where once I get a starting gravity, I almost never measure it again. Of course, I do taste the stuff and trust me, you can tell when something is under attenuated. Maybe I have been reading too many of those Belgian brewing books which basicly advise "relax and have a homebrew" and being natuarally lazy, I am an easy convert.
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
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SiHoltye

Post by SiHoltye » Mon Jul 21, 2008 6:57 am

Kegged after 8 days, at 1.006 from 1.045 whilst at 20degC. 86% apparant attenuation with WB-06 :shock: 8)

Yes BW, I do sample quite a bit, 100ml at a time, but then I aim for 25L to fill a corni so I have it to spare. Also yes, I do drink the samples :lol:
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Matt

Post by Matt » Mon Jul 21, 2008 6:45 pm

I got 76% with my outing with WB-06. Mine was brewed on 4 June and Myste was bang on, give it a little while and the flavour smoothes out reeeaaally nicely, I nearly wet myself sampling a bottle on saturday night :mrgreen:
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