Henlopen Hefeweisen
All Grain Recipe
Submitted By: pgregm (Shared)
Members can download and share recipes
Brewer: Greg, Shaughn and Tim Maguire | |
Batch Size: 5.00 gal | Style: Weizen/Weissbier (15A) |
Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
Color: 3.5 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
Bitterness: 11.3 IBUs | Boil Time: 60 min |
Est OG: 1.055 (13.5° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
Est FG: 1.010 SG (2.5° P) | Fermentation: Ale, Two Stage |
ABV: 5.9% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
0.50 tsp |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
2 |
5 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
5 lbs |
Wheat Malt, Ger (2.0 SRM) |
Grain |
4 |
0.75 oz |
Hallertauer [4.8%] - Boil 30 min |
Hops |
5 |
0.50 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
0.25 oz |
Hallertauer [4.8%] - Boil 15 min |
Hops |
7 |
2.0 pkgs |
Weihenstephan Weizen (Wyeast Labs #3068) |
Yeast |
8 |
Taste Notes
At bottling the beer tasted mildly sweet and with just a hint of bitterness. I didn't pick up the classic clove and banana tastes of the style. But then I had a hefeweisen last weekend when we went out to dinner with Tim and Mandy and the family and didn't get it there either.
There was a very slight sulphur smell to the wort as it went in to the bottles.Notes
Brewed 6/16/13
First total all grain brew!
First running were very sweet. last running after the last batch sparge had little sweetness in it.
Grains did not clump and there was no indications of a stuck sparge.
Shaughn and Tim helped with the mash process and sparging.
Pitched yeast at 62 degrees. Initial cooling outside using the immersion chiller. Finished off inside in the kitchen sink with a large bag of ice in a water bath.
OG of 1.04 using hydrometeer.
FG of 4.4 Brix using refrctometer. Translates in to an ABV of 4.72%. First time using the refractometer and beersmith tool to establish the FG.
Using 1.75 smacpacks got the fermentation going very quickly. I used a blowout tube just to be safe and the wort was bubbling like crazy within 12 hours.
6/29/13 - no move to a secondary. Moved to the bottling bucket and then bottled from there.
Used 5 oz of priming sugar.
Yeast attenuated very well. Some crud arounf the top of the fermenter from the krausen and about a half inch of think yeast slime on the bottom.
spicey
7/3 - Initial tasting. 7/5 - Secomd tasting 7/14 - additional tasting
Some sediment in each bottle but when poured carefully the beer comes out very clear, pale yellow in color and with a persistent, pure white head of 2-3 fingers. Tate is a bit spicey but very light and refreshing. Mild hoppiness and bitterness. Somewhat like a Saison but with less spice intensity. I can't say I get much banana flvor but then maybe I don't know what that means in terms of beer profiles. I dod get a non-sweet banana taste or arome but only slightly. There is still a hint of sulphur in the arome I think but all in all this is a very nice beer.
This Recipe Has Not Been Rated