Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Sign In with Google Sign In with OpenID Sign In with Twitter

Categories

In this Discussion

Note to Visitors: Many posts have uploaded pictures that are only visible to logged in members. You may sign up for free and you will be able to see them.

Top Leaders

Top Posters

Who's Online (0)


Feeling generous? Help keep HBF running.
Get the sticker that shows them how you really feel.
Reaper of Souls Bavarian Hefeweizen.
  • scoobscoob
    Posts: 16,617
    Ok, this is what could be called an imperial hefe I suppose, it comes in rather strong for a hefe at any rate and is the recipe I brew for my Halloween party every year, its the first keg to go typically.



    15-A German Wheat and Rye Beer, Weizen/Weissbier

    Min OG: 1.044 Max OG: 1.052
    Min IBU: 8 Max IBU: 15
    Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond

    Grain/Extract/Sugar

    % Amount Name Origin Potential SRM
    -----------------------------------------------------------------------------
    46.2 6.00 lbs. Wheat Malt America 1.038 2
    38.5 5.00 lbs. Pilsener Germany 1.038 2
    15.4 2.00 lbs. Pale Malt(6-row) America 1.035 2

    Potential represented as SG per pound per gallon.


    Hops

    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    1.00 oz. Hallertau Hersbrucker Pellet 4.75 21.0 60 min.
    1.00 oz. Czech Saaz Pellet 3.50 0.0 0 min.


    Yeast
    -----

    WYeast 3068 Weihenstephan Weizen


    Mash Schedule
    -------------

    Mash Type: Single Step

    Grain Lbs: 13.00
    Water Qts: 16.90 - Before Additional Infusions
    Water Gal: 4.22 - Before Additional Infusions

    Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

    Saccharification Rest Temp : 153 Time: 90
    Mash-out Rest Temp : 212 Time: 10
    Sparge Temp : 170 Time: 10


    Total Mash Volume Gal: 5.26 - Dough-In Infusion Only

    All temperature measurements are degrees Fahrenheit.

    With my usual efficiency of 87% this recipe as written comes in at 1.085 and ferments to 1.010-1.012

    I ferment this one at 65 to 68 degrees for two weeks, and then cold crash it prior to kegging, I carb to 2.4 volumes and drink the heck out of it. I love the Saaz at the end for the nice spice it gives the beer without bittering.

    I am likely going to tweak this a little by subbing a pound of pilsner for a pound of dark Munich to add color and maltiness.



    Jesus didn't wear pants
  • FuzzyFuzzy
    Posts: 46,892
    looks delicious. i'll probably ditch the saaz, though. not a big fan of it. other than that, just a touch of munich malt, and it's going into my brew queue.
    "Oh, you were serious? I was drunk."-C_B
  • C_BC_B
    Posts: 77,654
    Munich is a great thought. Everything goes well with a dab more maltiness.
    "On it. I hate software." ~Cpt Snarklepants
  • scoobscoob
    Posts: 16,617
    Honestly, when I brew this more often than not I use gambrinus two row instead of Pilsen malt
    Jesus didn't wear pants
  • scoobscoob
    Posts: 16,617
    The gambrinus is close to a Maris Otter malt flavor wise
    Jesus didn't wear pants
  • ceanntceannt
    Posts: 48,498
    Munich does magic things to wheat beers .... I put some in my Wits .....
    just a quarter to half a pound .... gives depth and character ... something I have always found missing in the styles
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,498
    I want to try this ... with the munich ... and Spalt hops ...
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • C_BC_B
    Posts: 77,654
    Now that the weather is getting warmer and the sun is out I need something like this for the first brew of the spring. Quick to the keg and refreshing like a warm spring day.
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 103,821
    C_B said:

    Now that the weather is getting warmer and the sun is out I need something like this for the first brew of the spring. Quick to the keg and refreshing like a warm spring day.



    warm spring day with 4 ft of snow on the ground?
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 77,654
    Lakewood said:

    C_B said:

    Now that the weather is getting warmer and the sun is out I need something like this for the first brew of the spring. Quick to the keg and refreshing like a warm spring day.



    warm spring day with 4 ft of snow on the ground?

    Don't harsh my mellow!
    "On it. I hate software." ~Cpt Snarklepants