Post
by Cobnut » Thu Mar 28, 2024 10:16 pm
My most regular brew is a Bavarian wheat beer (hefeweizen) named “Hazelweiss” after my wife of 31 years.
It has ben through a few different variants, but essentially:
60% wheat malt (I generally use Crisps)
40% lager/pilsner malt (although I’ve used English pale when short of lager malt, and the difference is not huge)
OG 1050
I usually mash for 60 mins at 65C and mash out at 75C for 10 mins
Early versions used - would you believe - Citra hops, but I’ve gone more traditional with recent versions and used Hallertauer Mittelfrüh. Recent versions have been c. 12 IBU at 60 mins and a further 2 IBU at 10 mins and that seems to work well. Don’t go above c. 18 IBU total at this gravity.
I have also tried various weissbier yeasts - wet and dry - but find that Mangrove Jacks M20 Bavarian Wheat beer yeast works best. Ferment at 17C for 5 days and then raise temp to 22/23C for a further couple of days and then bottle with 8g/L table sugar to give plenty of carbonation.
My wife loves it as do several of my friends. And it has won me a number of competition prizes, including a couple of Best of Show awards.
I would also suggest that you adjust your liquor to 20-30 ppm alkalinity as CaCo3.
Hope it works out for you.
Fermenting: Cherry lambic
Conditioning: English IPA/Bretted English IPA, Munich Helles, straight lambic
Drinking: Munich Dunkel, Helles Bock, Orval clone, Impy stout, Porter 2, Hazelweiss 2024, historic London Porter
Planning: Kozel dark (ish),and more!