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NB Bavarian Hefeweizen

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed June 24, 2017

Specifics
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)
Batch No: 124
OG: 1.047
Target OG: 1.049
BJCP Style Info: Weizen/Weissbier
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.

General Information
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?

Malts and Grains
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
Hops
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
Boil
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
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.

NB Bavarian Hefeweizen
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 3.2  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.8  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.4  
Post-Boil Amount: 5.4  
Boil Time: 60  
Original Gravity: 1.047 / 11.7° P  
     
     
     
     
Brew Day Notes
 

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