Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Bavarian Hefeweizen [Weizen/Weissbier]

Weizen/Weissbier – All Grain GONE

Batch #:

Batch Size:

11 gallons

Boil Time:

60 min

Conditioning:

Keg

Brew Date:

April 18, 2010

Tap Date:

May 22, 2010

Statistics

Target OG:

1.057 14° P

OG:

1.052 12.9° P

Target FG:

1.014 3.6° P

FG:

1.010 2.6° P

Real Extract:

4.5° P

Attenuation:

79.8% Apparent – 65.1% Real

Color:

3.9 SRM

IBU:

14.7 Tinseth

BU/GU:

0.28

ABV:

5.6%

ABW:

4.4%

Calories:

172 12 oz

General Info

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.

Malts and Grains

Amount	Malt/Grain	% of Grist
14.00 pounds	German Wheat Malt Light	63.6%
8.00 pounds	German Pilsen Malt (2-Row)	36.4%
22.00 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form
2.00 ounces	Hallertauer Hersbrucker	45 min	Bittering	Boil	Pellets
1.00 ounces	Hallertauer Hersbrucker	15 min	Bittering and Aroma	Boil	Pellets
3.00 ounces	Total Hop Weight

Yeasts

Mash Profile Single Infusion Mash, Light Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash 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

Calcium:

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 and Aging

Primary:

14 days @ 68° F

Bavarian Hefeweizen

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.3
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	9.4
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	12.1
Post-Boil Amount:	11
Boil Time:	60
OG:	1.052 / 12.9° P
Mash PH:
Boil PH:

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Log: Bavarian Hefeweizen