This is a german-style wheat beer. I've used dry WB-06 wheat yeast, but I'd recommend using a liquid wheat yeast if you can get hold of it. Or try cultivating a genuine wheat yeast from a commercial bottle of hefeweizen.
Recipe: Hefeweizen
Brewer: Matt
Asst Brewer:
Style: Weizen/Weissbier
TYPE: Partial Mash
Taste: (35.0)
Recipe Specifications
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Batch Size: 23.00 L
Boil Size: 10.00 L
Estimated OG: 1.051 SG
Estimated Color: 9.8 EBC
Estimated IBU: 9.8 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
1.00 kg Wheat Dry Extract (15.8 EBC) Dry Extract 28.6 %
0.50 kg Light Dry Extract (15.8 EBC) Dry Extract 14.3 %
1.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 28.6 %
1.00 kg Wheat Malt, Ger (3.9 EBC) Grain 28.6 %
25.00 gm Hallertauer, New Zealand [7.20%] (60 min)Hops 9.8 IBU
1 Pkgs SafWheat (DCL Yeast #WB-06) Yeast-Wheat
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 2.00 kg
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Name Description Step Temp Step Time
Mash In Add 5.22 L of water at 74.4 C 67.8 C 60 min
Notes:
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Partial mash German Weizen.
Used the stove top partial mash method with two pots and a grain bag.
Strike water 75C. Hit mash temp of 69C. This was down to 66C after 60mins.
Added wheat DME just before it hit boil.
Added hops at start of boil.
Added light DME with 40 mins to go.
Fermented in a water bath with a wet towel over it. Water bath temp between 17-20C. Fermentation started in under 12 hours.
Bottled after 15 days.
Have tasted a couple of bottles already, even though it's only been about 9 days since bottling. This is going to be a great summer beer. They say wheat are fine to drink young, and this one certainly tastes like the business already.
ReplyDeleteI've bought a Koenig Ludwig Weiss to use as a comparison to see how closely I got to the style. Will report back once I crack it open.
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