Hefeweizen callout

[Ibasterd]

Hey Borg. Looking to do one more "Summer" beer, and wanted to do a hefeweizen. Anyone have a rock solid, all grain recipe to share? Banana and clove highlighted.

[Kealia]

I'll post one for ya tomorrow when I can get it from BeerSmith. It's a good time to brew one.

Sent from my Nexus 7 using Tapatalk

[Kealia]

There are a lot of variations, but here's a simple one I've used in the past. You can vary the clove/banana ratio by over/underpitching and/or playing with your fermenting temps. Higher typically gives you more banana and lower generally increases the clove presence.

Recipe Specifications
--------------------------
Batch Size (fermenter): 3.00 gal
Bottling Volume: 2.78 gal
Estimated OG: 1.048 SG
Estimated Color: 3.1 SRM
Estimated IBU: 12.2 IBUs
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3 lbs Wheat Malt, Ger (2.0 SRM) Grain 1 60.0 %
2 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2 40.0 %
0.60 oz Saaz or Hallertauer[3.30 %] - Boil 60.0 min Hop 3 12.2 IBUs
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35. Yeast 4 -

[Ibasterd]

Thanks. Looks pretty straightforward. What temp ranges are we talking bout?

[Kealia]

Their site says the optimum fermenting temps are 68°-72°. I'd say it is at least 65°-75°, though.

So if you go 72°-75° you'll get more banana, 65°-68° should give you more clove.
If mashani sees this thread and chimes in pay attention to his comments. He's pretty well versed in terms of yeast esters and phenols and how to manipulate them with temps and pitch rates.

[teutonic terror]

This was the last Hefe I did.
6 Gal batch.

With the higher temps (72-74), because my wife likes the space heater that time
of year, I did get much more banana.



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Munich Hefe
Brewer: JohnEC
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 9.24 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.053 SG
Estimated Color: 4.5 SRM
Estimated IBU: 14.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 1 65.2 %
3 lbs Pilsner (2 Row) UK (1.0 SRM) Grain 2 26.1 %
1 lbs Munich Malt (9.0 SRM) Grain 3 8.7 %
1.00 oz Hallertauer [2.70 %] - Boil 60.0 min Hop 4 9.8 IBUs
0.30 oz Hallertauer [4.70 %] - Boil 60.0 min Hop 5 5.1 IBUs
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35. Yeast 6 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 18.38 qt of water at 161.1 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (1.91gal, 5.12gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

[mashani]

I've been doing lots of stuff this week and am wiped, but one thing you should be sure not to do is pitch too much yeast if you want the banana. Overpitching, or even using Mr. Malty levels of yeast will wipe out lots of the banana with many of the wheat strains. And as other have said, cooler tends to be more cloves, warmer tends to be more banana. There are also some interesting wheat strains that make more plum/apple/pear like esters if you want to try something different one day.