hefeweizen

[400d]

Just seems like a lot of extra work, brewday & cleaning up is a lot of work as it is!

Remember that you would need to boil that mini mash wort that you make as well.

Just getting the yeast going in a pint of wort from your brewday and pitching in the evening morning is what I would do.

ok thanks a lot!

[Bullistic]

Hi,

My first post on here I think. I'm making a hefe today as well - my first AG brew. It's mashing at the moment. I started reading loads of threads about it and in the end decided I just had to find a spare day and get on with it! I'm using Phil's recipe from an older "hefeweizen" thread he started on here in 2006. 50% wheat, 50% pale malt, Hallertauer Herbrucker, yeast WLP300.

I was given most of the ingredients by a v. generous member of this board when I bought a mash tun and boiler from him a month or so back - still in fear that I haven't a clue what I'm doing with these shiny boilers and flexible pipes in the garage! Wish me luck...

Steve

[mysterio]

Good luck Bullistic! Your recipe sounds identical to what i've got fermenting at the moment. Infact, I bet it's ready for drinking...

[Bullistic]

Cheers. Am just reading up on the mysteries of sparging at the moment. Nothing like leaving it to the last minute to work out what I'm going to do... once again I know a bit of the theory (and have done it over the sink for extract brews) but that's so different from the practice of the real thing in a proper mash tun! Fortunately the guy who made the mash tun fitted it with a home-made sparger set-up that looks the business so hopefully I just have to get the quantity and temperatures right...

[mysterio]

There is nothing to it Bullistic, just dive in. My first all grain was a hefeweizen and I still look back at that as one of my best beers.

You're basically draining the mash tun at the same rate you are replacing hot (70 - 80C) water over the top of the grain. Do it slowly and expect to take around 45 minutes to an hour. Return the first few litres of runnings from the mash tun to allow the grain bed to form a natural filter.

[Bullistic]

Thanks for the advice. I will be getting out there in a few minutes and trying to do just that...

Quick question if you don't mind. My mash is 15 litres liquor with 6 kg of grain. How much am I likely to lose soaked into the mash? I'm aiming for a 23 l brew length but I'm not sure about how much liquid I'll lose at this stage and then at the boil. Do you tend to compensate by adding extra at any stage?

[mysterio]

You lose 1.5L/kg to the grain. But this doesn't really matter when you're fly/continuous sparging. Just heat up more water than you think you'll need and stop sparging when you reach your pre-boil volume (you will lose around 10% of the volume to boiling), or stop before the gravity of your runnings reaches 1.010, whichever is sooner.

[Bullistic]

Understood - thanks again. Time to put it into practice!

[coatesg]

I'm using Phil's recipe from an older "hefeweizen" thread he started on here in 2006. 50% wheat, 50% pale malt, Hallertauer Herbrucker, yeast WLP300.

Great recipe - so simple and bang on