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NB Bavarian Hefeweizen
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 19, 2024
| Style: |
Weizen/Weissbier |
| 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) |
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| Batch No: |
124 |
| OG: |
1.047 |
| Target OG: |
1.049 |
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| O.G.: |
1.044 - 1.052 |
| F.G.: |
1.010 - 1.014 |
| ABV: |
4.3 - 5.6% |
| Bitterness: |
08 - 15 IBUs |
| Color: |
2 - 8 SRM |
| Info: |
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. |
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? |
| 5.50 pounds |
Weyermann Pale Wheat Malt |
57.9% of grist |
| 4.00 pounds |
German Pilsen Malt (2-Row) |
42.1% of grist |
| 9.50 pounds |
Total Grain Weight |
100% of grist |
| 1.00 ounces |
Tettnanger 3.1% Pellets @ 60 minutes
Type: Bittering
Use: Boil |
3.1 AAUs |
| 1.00 ounces |
Total Hop Weight |
3.1 AAUs |
| Total Boil Time: |
60 minutes |
| Name: |
Weihenstephan Weizen |
| Manufacturer: |
Wyeast |
| Product ID: |
3068 |
| Type: |
Wheat |
| Flocculation: |
Low |
| Attenuation: |
75% |
| Temperature Range: |
64–75°F |
| Amount: |
125 ml |
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 |
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. |
NB Bavarian Hefeweizen
| Date Brewed: |
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| Brewer/Assistant: |
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Target |
Actual |
| Strike Water Amount: |
3.2 |
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| Strike Water Temperature: |
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| Mash Temperature: |
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| Mash Time: |
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| Sparge Water Amount: |
5.8 |
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| Sparge Water Temperature: |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
6.4 |
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| Post-Boil Amount: |
5.4 |
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| Boil Time: |
60 |
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| Original Gravity: |
1.047 / 11.7° P |
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