Category Archives: Hefeweizen eBIAB 1

Hefeweizen eBIAB 1

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

113F ferulic acid rest for 15 mins
[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.