Hefeweizen 12/11/07

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oblivious

Hefeweizen 12/11/07

Post by oblivious » Tue Nov 13, 2007 10:27 am

Brew this up last night


Hefeweizen

Ingredients:
Wheat malt 2.7 KG
Pale malt 1.6KG
Munich malt 1KG
Melanoidin malt 159g


Changes in mash
Acid mash 44c for 30 minutes,


Hops,
Hallertauer 45g (3.8 AA%) for around 18.4 IBU’s


Yeast, 2 litre starter of WLP300,

O.G around 1.053, calculate for 70% efficiency
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Barley Water
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Posts: 1429
Joined: Tue May 22, 2007 8:35 pm
Location: Dallas, Texas

Post by Barley Water » Tue Nov 13, 2007 5:08 pm

Looks like you are going for cloves with this one, let us know how it comes out. By the way, at what temperature are you going to do the primary fermentation?
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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oblivious

Post by oblivious » Tue Nov 13, 2007 6:58 pm

Barley Water wrote:Looks like you are going for cloves with this one, let us know how it comes out. By the way, at what temperature are you going to do the primary fermentation?
I don't have temp control, so we will have to see how it goes
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prolix

Post by prolix » Tue Nov 13, 2007 11:27 pm

Is lager just low bitterness and no flavour or aroma then? Well apart from the largering and yeast I mean, just me brother wants one for his fortieth and I did not want to mess around so was going to use gervin and normal fermentation. Will have to minimash a pale and wheat malt to see how it goes.
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delboy

Post by delboy » Wed Nov 14, 2007 10:09 am

prolix wrote:Is lager just low bitterness and no flavour or aroma then? Well apart from the largering and yeast I mean, just me brother wants one for his fortieth and I did not want to mess around so was going to use gervin and normal fermentation. Will have to minimash a pale and wheat malt to see how it goes.
Avoid too much late additions, ferment it on the cool side, chill it down and carbonate the hell out of it, they'll never notice the difference.
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