This is a dry run of my NHC Hefeweizen entry. I took everything I learned from my Hefeweizen experiments and came up with this beer. Main lessons – ferment @ 62F and pitch at half the standard pitch rate.
BrewDesign
Recipe Info
Beer Name: hefeweizen_ebiab_1
Style: Weissbier
Style
Original Gravity: 1.052
Final Gravity: 1.012
Color: 3.8
Alcohol: 5.3 %
Bitterness: 13.1 IBUs
Brewery
Efficiency: 70
Attenuation: 77
Mash
Mash Fermentable Weight: 12 Pounds
Mash Thickness: 2.0 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 8 Gallons
Mash Volume: 8.96 Gallons
Strike Water Temp: 119 F
Mash Temp: 113 F
Boil
Kettle Gravity (start of boil): 1.043
Starting Boil Volume: 7.25
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 6
Fermentables
| Weight (Lbs) | % by Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 5.125 | 42.7 | Best Malz Pilsner | 80.0 | 1.8 |
| 6.5 | 54.2 | Canada Malting White Wheat | 82.0 | 2.0 |
| .375 | 3.1 | Weyermann Acidulated Malt | 78.7 | 2.3 |
Hops
| Weight (ozs) | Name | AAU | Time (mins) | Use | IBUs / Addition |
|---|---|---|---|---|---|
| 1 | Tettnang Pellets | 3.9 | 60 | Boil | 13.1 |
Yeast and Friends
| Amount (Milliters) | Name |
|---|---|
| 1 pouch | Wyeast Labs 3068 Weihenstephan Weizen |
Misc
| Amount | Name | Time |
|---|---|---|
| 1 tablet | Whirlfloc Tablet | 15 |
| 1/2 tsp | Yeast Nutrient (Wyeast) | 10 |
Notes
[ADD ACID MALT AFTER FERULIC ACID REST}
126 protein rest 10 mins
146F 20 mins
158F 20 mins
168F 10 mins
Salt and Acid adjustments:
Mash Salts:
Calcium Chloride: 7.0 gram
Mash Acid:
Acidulated Malt: 6.0 oz
Sparge/Boil Salts:
Predicted Mash pH of: 5.45
Mash Ions (ppm):
Ca: 70.0 Mg: 3.0 Na: 21.0 Cl: 122.5 So: 24.0
Boil Ions (ppm):
Ca: 63.0 Mg: 3.0 Na: 21.0 Cl: 110.1 So: 24.0
Liquid Yeast Pitch – Stirplate Starter
First Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 49 grams
Starter Size: 0.5 liters
[WE WANT HALF THIS SO PITCH 250 mL]
Pitch @ 62F and hold for 1 week then raise to 68F for 1 week
Bottle Carbonation
Temperature at Bottling: 72 F
Volumes of CO2: 3.0
Amount of Beer: 4 Gallons
Amount of tableSugar to add: 132.2 grams or 4.6 ounces
11/15/15 made 0.5L starter
11/17/15 normal brew day. pitched @ 60F and ramped to 62F over 24 hours
11/20/15 still 1″ kreusen and still slowly bubbling
11/21/15 same
11/22/15 bubbling every 3 secs
11/23/15 every 4 secs
11/24/15 every 5 secs
11/25/15 same
11/29/15 no bubbling
12/1/15 bottled ~3.6 gallons w/ 130 grams of sugar (36 grams per gallons) to target 3.25 volumes
12/16/15 side by side comparison to franziskaner
aroma: pretty darn similar. F may have a hair more clove and mine a bit more banana but very close. mine smells a lot fresher 🙂
flavor: also very similar. damn. having a hard time telling them apart. again, mine a bit more banana and F a bit more clove. malt character very similar.
mouthfeel: dead on. both have med-low body w/ nice dry crisp finish and a fullness from carbonation.
appearance: nice big fluffy head and excellent retention. very similar. both murky with yeast. did roll both to rouse yeast. main difference is color. mine is straw -> gold and F is solid gold.
overall impression: i feel like i’ve nailed it and i think i’ll go with this again for NHC.