Hefeweizen

[awalker]

I would like to know that

As my last keg lasted less than two months as SWMBO was enjoying it as well.

[steve_flack]

They keep fairly well - though to be honest in my house they don't need to... They are better young and there is quite a bit of flavour development from really fresh to four weeks old. That's not to say they go bad - just different.

[Vossy1]

Thanks Steve

[Kristoff]

Just picking up this old thread, i'm going to do this for my second AG brew

Phil's hefe #2

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 6.00
Anticipated OG: 1.045 Plato: 11.31
Anticipated SRM: 4.6
Anticipated IBU: 13.3
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
50.0 3.00 kg. Pale Malt(2-row) Great Britain 1.038 3
50.0 3.00 kg. Wheat Malt Belgium 1.038 2

Hops
Amount Name Form Alpha IBU Boil Time
20.00 g. Hersbrucker Whole 4.50 11.7 60 min.
10.00 g. Hersbrucker Whole 4.50 1.6 15 min.

Yeast
Bruferm Hefeweizen

Has anyone done a Hefeweizen recently? I was wondering if I could swap the hops for something more common, also is the bruferm yeast the best to go with for that 'banana' fragrance

[Andy]

I'd be tempted to try the Safbrew WB-06 "wheat" yeast. Only because I haven't tried it before

[clogwog]

I've made a few batches with Saf WB06 and also Danstar Munich yeast (I suspect they may, in fact, be the same thing from different manufacturers).
In my experience I don't get that real hefeweizen character from the dried yeasts which I can get from liquid yeasts. The esters are just not the same, and I also don't like the clove and tart quality they gave me. I still have some of the yeasts in the fridge, but won't use them.

Here's the lastest hefeweizen I brewed. Started off with noticeable banana esters, but they settled to an acceptable level after about 3 weeks in the bottle, and it's drinking beautifully now. The body and malt quality is delicious.

2700.00 gm Wheat (4.0 EBC) Grain 53.47 %
1900.00 gm Premium Pilsner (2.5 EBC) Grain 37.62 %
450.00 gm Munich 2 (25.0 EBC) Grain 8.91 %
18.00 gm Spalt [4.00 %] (60 min) Hops 8.1 IBU
7.00 gm Sterling [5.90 %] (60 min) Hops 4.7 IBU
1 Pkgs Weizen (Wyeast #Weihenstephan 3068) Yeast-Wheat

23 litre batch Protein rest 55ºC 10 minutes, raised to 65.7ºC for a further 1 hour rest. Batch sparged.
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.010 SG
Estimated Color: 8.8 EBC (3.9-15.8 EBC) Color [Color]
Bitterness: 12.8 IBU (8.0-15.0 IBU) Alpha Acid Units: 4.0 AAU
Actual Alcohol by Volume: 5.47 %

[awalker]

20.00 g. Hersbrucker Whole 4.50 11.7 60 min.
10.00 g. Hersbrucker Whole 4.50 1.6 15 min.
Has anyone done a Hefeweizen recently? I was wondering if I could swap the hops for something more common, also is the bruferm yeast the best to go with for that 'banana' fragrance

I normally use hallertua but have thought about using Saaz mainly because I have it in the freezer

Hopunion says hersbrucker can be replaced with Mt hood
halletau can be replace with liberty

Saf wb06 is my yeast of choice now as the hef is always at least in one corny
As its a beer that both me and my wife enjoy

[Seveneer]

Seems funny to see this thread resurrected after so long.

As it happens I'll be brewing my hefe tomorrow but I'll be using WLP300 rather than the dried yeast I specifed originally.

/Phil.

[Kristoff]

Seems funny to see this thread resurrected after so long.

I'm glad I found it, cos, if I can brew a good hefe, then my wife will be sold on me going AG
Just ordered a boiler from Leyland, so I should be doing my Hefe next weekend

[scarer]

Mines been 3 months in the keg, only 'cos I can't get it out.

Been meaning to buy some 3/16 line but don't know what size JG fittings to get for the black disconnect and enodis tap..

[LOAMY]

I'll be doing your recipe in a week or so Phil, so it still lives on

[oblivious]

Just tapped my hefe, I do really like WLP003

[Piscator]

I'll be doing my first Hefe tomorrow, using a Schneider clone recipe from on here using WB-06.

I'm hoping I can keep my mitts off it until Christmas

Looking forward to it