BrewBlog: Bavarian Hefeweizen
Specifics
Reference
Style:
Brewer: Dave McHugh
Brew Date: April 18, 2010
Tap Date: May 22, 2010
Yield: 11 gallons
Reference
Color (SRM/EBC):
3.9/7.7
Bitterness (Calc): 14.7 IBU (Tinseth)
BU/GU: 0.28
Calories: 170 (12 ounces)
Conditioning: Keg
ABV: 5.6%
ABW: 4.4%
Batch No: 46
OG: 1.052
OG (Plato): 12.86° P
Target OG: 1.057
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.014
Real Extract: 4.42° P
App. Atten.: 80.1%
Real Atten.: 65.6%
General Information
Method: All Grain

This was an excellent Bavarian Hefeweizen. Nice light straw color. An excellent lawnmower beer!

Comments

I brewed 10 gallons and filled 2 corny kegs. My non-brewing friends drained both kegs in just over 2 weeks.  It was very popular with the 'regular' beer crowd and a great summer beer. Most people liked it with lemon, but I thought it was better without.

This will be a regular summer beer for me.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Mash Profile

Single Infusion Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 75% of mash water at 162° F / 72° C

2 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 200° F / 93° C

Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

Procedure

I used 2 pkgs of Safbrew WB-06 Weihenstephan yeast. 1 for each carboy.

Special Procedures

I didn't raise the temp to get the banana yeast esters. I wanted a beer that my non-brewing friends would love to drink and it worked great.  I personally think it would be great to raise the primary ferm temp up a little bit to get some of the esters.

I went right from primary to keg (w/ 1/2 cup corn sugar and 10 lbs co2). Conditioned in keg for 14 days and tapped.

Fermentation
Primary: 14 days @ 68° F
Tasting Reviews
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Dave's Logs
All Club Logs
I3 Tripel Jul 10, 2010
Haus Pale Ale Apr 24, 2010
Bavarian Hefeweizen Apr 18, 2010
Palate Crusher Apr 18, 2009
Dave's Brew Status
Haus Pale AleOn Tap
I3 TripelPrimary