Hefeweizen

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BlightyBrewer

Post by BlightyBrewer » Mon Oct 16, 2006 6:09 pm

I think I am going to give this Hefeweizen a go next as well. Especially since it is ready in a week!
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mr.c

Post by mr.c » Mon Oct 16, 2006 8:09 pm

BlightyBrewer wrote:I think I am going to give this Hefeweizen a go next as well. Especially since it is ready in a week!
lol me too ,one thing can you tell me if this is the Pale Wheat you use ?
Pale Wheat Malt - 500g Whole

Wheat is a difficult grain to malt, as it has no husk to protect the delicate acrospire. It has, however, many beneficial properties for the brewer to take advantage of. It is generally used only in top fermented beers, especially the Bavarian Weissbier, but can be used to enhance roundness of flavour and head formation in most beer styles.

Colour 3 EBC

Maximum Percentage 70%
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Seveneer

Post by Seveneer » Mon Oct 16, 2006 8:15 pm

I use the wheat malt stocked by my local shop. I expect that's exactly what you've posted.

/Phil.
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Seveneer

Post by Seveneer » Mon Oct 16, 2006 8:18 pm

Definitely keep the temperature on the high side to get those characteristic banana notes. I love this stuff. Much as I like ales, a bananary hefe is a beautiful beer.

/Phil.
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mr.c

Post by mr.c » Mon Oct 16, 2006 8:18 pm

nice one Phil ,i can taste it now \:D/ looking forward to brewing this :D
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mr.c

Post by mr.c » Tue Oct 17, 2006 10:03 am

You say the Batch Size is (L): 46.00 ,would i just half the recipes to make about 23L ?

Like this

3.00 kg. Pale Malt
3.00 kg. Wheat Malt Belgium

20.00 g. Hersbrucker Whole
10.00 g. Hersbrucker Whole

Yeast
-----
Bruferm Hefeweizen

How long for the mash? and at what temperature ? any help would be tops








:wink:
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steve_flack

Post by steve_flack » Tue Oct 17, 2006 10:15 am

Does this mash/sparge OK? I would have thought with that much wheat malt some rice/oat husks would be a good idea to improve sparging.
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deadlydes

Post by deadlydes » Tue Oct 17, 2006 11:08 am

SF:
the first time i made something similar to this my run off was really slow. i have since done 3 more and run off was fine. just keep a good 3-4 inches of water above the grain bed.
my standard grist for this is 50% pale malt, 45% malted wheat and 5% oats (tesco value porage oats, gives a bit more body and flavour)
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steve_flack

Post by steve_flack » Tue Oct 17, 2006 11:12 am

My first and only all-malt Weizen turned into glue so since then I've just bought Brupaks wheat malt extract which is IIRC 60% Wheat Malt the rest Barley malt.
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mr.c

Post by mr.c » Tue Oct 17, 2006 11:23 am

How long for the mash? and at what temperature ?and boiling time :oops: :wink:
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deadlydes

Post by deadlydes » Tue Oct 17, 2006 11:40 am

mr.c
what i do:
90min mash at 68C (get a more malty brew)
boil 90mins (although i am going to drop that to 60 next time as all of my other beers i boil for 60)
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deadlydes

Post by deadlydes » Tue Oct 17, 2006 11:44 am

see here
http://jimsbeerkit.co.uk/forum/viewtopi ... highlight=
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Seveneer

Post by Seveneer » Tue Oct 17, 2006 12:02 pm

Hi,

I mash this at 67C for an hour. I then raise to 72C for mash out.

I have no problem with the mash turning to glue and I recirculate for the duration of the mash. I have seen no need for rice hulls.

I boil for about 90 minutes although I bring the wort to the boil before sparging ends. So some of it boils for more like 2 hours.

Yes for a 23 litre batch just cut the amounts in half.

/Phil.
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mr.c

Post by mr.c » Tue Oct 17, 2006 12:03 pm

ok i see now nice one for the info :wink:
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Matt

Post by Matt » Tue Oct 17, 2006 3:55 pm

Phil,

… our resident wheat guru :)

How long do you usually leave it in primary (given the straight-from-primary-to-keg method)?

Mine is fermenting nicely now - massive foamy head on it.

Cheers,
Matt
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