Batch 21: Hefeweizen
Part of a double brew session, along with a Dunkelweizen.
Recipe
Grain Bill
- 5 lbs. Weyermann pale wheat malt
- 5 lbs. Durst pilsener
Hops
- 1/2 oz. Hallertauer Hersbrucker (4.4% AA) @ first wort
- 1 oz. Hallertauer Hersbrucker (4.4% AA) @60 minutes
Yeast
Wyeast 3068 Weihenstephan wheat (half of a 1.5 quart starter)
Mash
Single infusion mash, 90 minutes at 145F
Vitals
- OG: 1.042 (oops)
- FG:
- Calculated IBUs: 24
- Carbonation: 15 PSI @48F
Timeline
Brew day: July 2, 2003
- 1:23 pm: Mash-in at 145F with 3.5 gallons 170F water.
- 2:53 pm: Add 1 gallon of water and begin first runoff.
- 3:15 pm: Add 3 gallons of water and begin second runoff.
- 3:25 pm: Finish runoff, collected 6 gallons, top up with 1/2 gallon of tap water.
- 4:35 pm: Boil starts.
- 5:00 pm: Add bittering hops.
- 5:30 pm: Add chiller.
- 6:00 pm: Flame off and chill.
- 6:30 pm: Chilled to around 75F, put chiller into next batch, whirlpool
- 7:30 pm: Begin racking.
- 7:40 pm: Finish racking.
- 8:30 pm: Pitch.
- 8:50 pm: Finished clean-up.
About 12-16 hours to high krausen. Fermented at
remarkably constant 69-70F (basement, A/C) for most
of primary.
Transferred to keg July 9/10 (midnight). Keg is under 30 psi.
Refrigerated keg July 24, kicked Oatmeal stout aside for a
while.
Tasting notes
07/26/2003
Still quite cloudy, thanks to the powdery weizen
yeast (and maybe some chill haze). Light golden/straw
in color. Head retention is lackluster for a 50%
wheat brew. Perhaps the wheat utilization was
somewhat low. Carbonation is adequate, but not effervescent.
Light yeasty/bannana aroma gives way to a spicy flavor and
full body. Finishes slightly sweet and malty, with a balancing
lingering bitterness. It's a good beer for the light beer crowd.
The efficiency issue will
need work for next time. The wheat broke the base
of my MaltMill in the middle of crushing this batch,
so I could have had a very bad crush. That could
also explain the lack of wheatiness/head retention.
$Id: batch21.html,v 1.4 2003/07/26 23:31:44 chris Exp $