Schöfferhofer Hefeweizen

[mrmeindl]

1234

[Jacob]

Try https://www.thehomebrewcompany.ie/hbc-bavarian-hefe-weizen-beer-mashkit-23lt-p-1581.html and tell us what you think about it.

[Simon_]

Solid information about brewing the general style - https://byo.com/hops/item/2265-german-hefeweizen-style-profile

[Partridge9]

This hefe is awesome - and completely under rated.

I'd probably edge towards WLP351, WLP300 is a little 2 dimensional and WLP380 is great but maybe a little two funky for this hefe.

You want bready sweet with a little bite. IMO of course !

Oh- recipe - this should do the job..

Maybe lower the malt to 2.2, if you get better efficiencies than my system



Size: 19.14 L @ 68 °F
Efficiency: 67.0%
Attenuation: 70.0%

2.5 kg (50.0%) 2.5 kg Wheat Malt - added during mash
2.5 kg (50.0%) 2.5 kg Pilsner Malt - added during mash
20 g (66.7%) 20 g Saaz (3.0%) - added during boil, boiled 90 m
10 g (33.3%) 10 g Saaz (3.0%) - added during boil, boiled 10 m
1 ea 1 ea White Labs WLP351

Pitched @19C

[Partridge9]

If mashing - the start volume really depends on your system - but whatever volume you'd use for a standard pale ale batch

Boil time of 90 minutes is probably best alright - if you have a particular agressive boil - add some filtered water so the beer doesnt get too strong and volume go down.

Fermentation schedule - its usually good in a week. This yeast can go quite low - so you might need to crash cool it when it gets to 1010 ( at these temps just put it in the shed for a day or two)

Hefe is one of the styles that doesnt like sitting in a fermenter too long - its all about treating the yeast well.

Went through the my history and here record of using this yeast - I got a very high attenuation in the end..


[size=+2]Session Hefe Version[/size]
[size=+1]15-A Weizen/Weissbier[/size]
Author: J Keane
Date: 21/11/2013



Size: 21.0 L @ 68 °F
Efficiency: 74.0%
Attenuation: 80.0%

Original Gravity: 1.046 (1.044 - 1.052)
|============#===================|
Terminal Gravity: 1.009 (1.010 - 1.014)
|====#===========================|
Color: 3.51 (3.94 - 15.76)
|============#===================|
Alcohol: 4.82% (4.3% - 5.6%)
|==============#=================|
Bitterness: 14.3 (8.0 - 15.0)
|======================#=========|

[size=+1]Ingredients:[/size]
2500 g (55.6%) 2500 g Pilsner Malt - added during mash
2000 g (44.4%) 2000 g Wheat Malt - added during mash
25 g (83.3%) 25 g Saaz (2.9%) - added during boil, boiled 60 m
5 g (16.7%) 5 g Saaz (2.9%) - added during boil, boiled 5 m
1 ea 1 ea White Labs WLP351 Bavarian Weizen

[Partridge9]

Mash temperatures..

Single infusion mash isn't great for this style, however if that's all that can be done , then fair enough

65c it is. 60 mins is grand. Careful of the stuck sparge

[beanstalk]

Would this be much different if you did it with dried wb-06 instead?