Stoopsitters Brewing BrewBlog > BrewBlogs > NB Bavarian Hefeweizen [Weizen/Weissbier]

BrewBlog: NB Bavarian Hefeweizen

Specifics

Style:

Weizen/Weissbier — BJCP Style Information

Category:	German Wheat and Rye Beer
Number:	15A

A pale, spicy, fruity, refreshing wheat-based ale.

Commercial Examples: Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier.

Brewer:

Dustin Zastera

Brew Date:

May 15, 2015

Yield:

5.4 gallons

Color (SRM/EBC):

2.9/5.6

Bitterness (Calc):

10.6 IBU (Tinseth)

Batch No:	124
OG:	1.047
Target OG:	1.049

General Information

Method:	All Grain

Method:

All Grain

Comments

5/17/2015: Very slow start to ferment. They smack pack was manufactured ~18 months ago and was given more than a day to halfheartedly inflate the bag. Currently sitting at an indicated 66F. Krausen started to form at 30 hours. 5/18/15: Still slow, but with a well established krausen. Indicated 66F in a 65F room. 6/2/15 - Kegged. Initial tastings reveal a sulfur aroma. Bad yeast?

5/17/2015: Very slow start to ferment. They smack pack was manufactured ~18 months ago and was given more than a day to halfheartedly inflate the bag. Currently sitting at an indicated 66F. Krausen started to form at 30 hours.

5/18/15: Still slow, but with a well established krausen. Indicated 66F in a 65F room.

6/2/15 - Kegged.

Initial tastings reveal a sulfur aroma. Bad yeast?

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

5.50 pounds

Weyermann Pale Wheat Malt

Color (L):	1.5-2 °L
Info/Use:	Typical top fermented aroma; for wheat beers.

57.9% of grist

4.00 pounds

German Pilsen Malt (2-Row)

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

42.1% of grist

9.50 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5.4 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.4 gallons	5.4 gallons (final boil volume) ÷ 0.96 (cooling) + 0.8 gallons (boil evaporation)
Grain Amount:	9.5 pounds
Grain Absorbtion:	2.0 gallons
Total Water Needed:	8.9 gallons	6.4 gallons (runoff) + 2 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	3.2 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.8 gallons	8.9 gallons (total water) – 3.2 gallons (mash water)

)

100% of grist

Hops

1.00 ounces

Tettnanger

Region:	Germany, United States
AAU Range:	3 - 6%
Notes:	Fine, spicy aroma.
Typical Use:	Aroma, finishing.
Substitution:	Saaz, Spalt
Example:	Lager, Ale; Gulpener Pilsener, Sam Adams Octoberfest, Anderson Valley ESB

3.1% Pellets @ 60 minutes
Type: Bittering
Use: Boil

3.1 AAUs

1.00 ounces

Total Hop Weight

3.1 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	Weihenstephan Weizen
Manufacturer:	Wyeast
Product ID:	3068
Type:	Wheat
Flocculation:	Low
Attenuation:	75%
Temperature Range:	64–75°F
Amount:	125 ml

Equipment Profile

Red rectangular cooler

Batch Size:	5 gallons	Boil Volume:	7 gallons
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	0 gallons
Efficiency:	80%	Mash Tun Weight:	10 pounds
Hop Utilization:	100%	Mash Tun Volume:	10 gallons
Loss:	.5 gallons	Mash Tun Specific Heat:	.3 Cal/gram per °C
Notes:	Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum:	55 ppm
Bicarbonate:	196 ppm
Sulfate:	7.9 ppm
Chloride:	8.9 ppm
Sodium:	3 ppm
Magnesium:	24 ppm
PH:	7.4%
Notes:	Taken from: "Ground Water Quality in Cottage Grove, MN, June 2000" Prepared by GWMAP

Procedure

Mash in with 12.6qt at 165F to hit a mash temperature of 152F. Mash 1 hour, then infuse with 7qt boiling water ti mash out. Drain the tun and sparge with an additional 13.37qt.

Mash in with 12.6qt at 165F to hit a mash temperature of 152F. Mash 1 hour, then infuse with 7qt boiling water ti mash out. Drain the tun and sparge with an additional 13.37qt.

Tasting Reviews

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