Hi all,
Brewed this over the weekend (15 litre),my second all grain. Not sure if it’s a hefe or a Belgian wit, I think Brewferm Blanche yeast is more suited to wits, but I will wait and see!
Pale malt 4 lb
Wheat malt 3.2 lb
Flaked wheat 0.6 lb
Mash at 60 c for 90 minutes
Hops
Hallertauer 0.75 oz 60 mins
Hallertauer 0.75 oz 15 mins
Yeast Brewferm Blanche Yeast
0.G. 1.054
Hefeweizen
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Seveneer
Oblivious,
You'd be surprised at the authenticity of the Brewferm Blanche in a hefe. I've had mixed results depending on fermentation temperature. During the summer I had some definite banana in a couple of batches. I think the idea is to stress the yeast. Maybe vary the temperature wildly
The blanche does eventually clear down to leave a very palatable beer along the lines of a Krystalweissen.
If you don't mind me sayng so, 60C mash seems a little on the low side
/Phil.
You'd be surprised at the authenticity of the Brewferm Blanche in a hefe. I've had mixed results depending on fermentation temperature. During the summer I had some definite banana in a couple of batches. I think the idea is to stress the yeast. Maybe vary the temperature wildly
The blanche does eventually clear down to leave a very palatable beer along the lines of a Krystalweissen.
If you don't mind me sayng so, 60C mash seems a little on the low side
/Phil.
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oblivious
Thanks Seveneer
The beer was an experiment to see if I can brew pale beers with a relative heigh levels of bicarbonate in the brewing liquor, I live in Dublin, Ireland. I picked 60c as a mash temp as I was original going to make a weizenbock and want to have good fermentable wort. But I got a stuck mash and added more water to free thing up and ended over shooting the volume I want, but it’s still good. At the moment the primary is at around 20c, although I can’t accurately determine this and is fermenting away nicely.
The beer was an experiment to see if I can brew pale beers with a relative heigh levels of bicarbonate in the brewing liquor, I live in Dublin, Ireland. I picked 60c as a mash temp as I was original going to make a weizenbock and want to have good fermentable wort. But I got a stuck mash and added more water to free thing up and ended over shooting the volume I want, but it’s still good. At the moment the primary is at around 20c, although I can’t accurately determine this and is fermenting away nicely.
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Calum
Two reasons for this photo.
Firstly it is of my Hefe (I bottled it on the 7th of December).
The second reason is that to let you Hefe lovers that the glass has just been purchased from Tesco tonight. They have just got them in and are selling them for £3.97 for four. Bleedin' bargain if you ask me. Fill yer boots!
Firstly it is of my Hefe (I bottled it on the 7th of December).
The second reason is that to let you Hefe lovers that the glass has just been purchased from Tesco tonight. They have just got them in and are selling them for £3.97 for four. Bleedin' bargain if you ask me. Fill yer boots!
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Seveneer
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Calum
Cheers Sev, it tastes fantastic. The problem with bottling is that you need to give the priming sugar time to ferment out and for the beer to mature. I think it is there but it will definately continue to improve.
It brewed on the lower temperature limits for the yeast so it doesn't have the strong banana/ester type smells. However it is a really clean and refreshing beer. Infact, my wife, who knows what she doesn't like, prefers mine to any of the other wheat beers I have bought (basically any Hefes that are available in the shops).
The carbonation hasn't been a problem. I used the tastybrew.com calculator to give me the amount of sugar for priming. I was a bit shocked as it told me to use 270g for 5 gallons but I think you can see that it has been a resounding success.
It brewed on the lower temperature limits for the yeast so it doesn't have the strong banana/ester type smells. However it is a really clean and refreshing beer. Infact, my wife, who knows what she doesn't like, prefers mine to any of the other wheat beers I have bought (basically any Hefes that are available in the shops).
The carbonation hasn't been a problem. I used the tastybrew.com calculator to give me the amount of sugar for priming. I was a bit shocked as it told me to use 270g for 5 gallons but I think you can see that it has been a resounding success.
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Vossy1
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Seveneer
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Seveneer
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Seveneer
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Pete
Sorry to go off at a tangent...
I had trouble with my Hefe not fully fermenting and stopping at a gravity of 1030.
I tried some dry beer enzyme from H&G and am overjoyed to see it reduce to a gravity of 1014. Is this about right?
Also, my wife reckons this brewing lark is all a bit complicated and can she just drink it. Is this irresponsible approach one I should encourage or should I tell her no, she has to keep up?
Pete
I had trouble with my Hefe not fully fermenting and stopping at a gravity of 1030.
I tried some dry beer enzyme from H&G and am overjoyed to see it reduce to a gravity of 1014. Is this about right?
Also, my wife reckons this brewing lark is all a bit complicated and can she just drink it. Is this irresponsible approach one I should encourage or should I tell her no, she has to keep up?
Pete
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Pete
