First AG Hefeweizen

[irish_goat]

Never attempted an all grain hefeweizen before and all the reading online seems to suggest that simple recipes are the best. I had to really resist the urge to throw in some speciality grains. There was carared, dark munich wheat, crystal and roast barley on the table all staring up at me but I held back. Threw some Munich in just because there was only 100g left in the bag and I quite like toasty flavour it gives.

I had a lend of a braumiester so was able to do a few rests at 45c and 55c before holding at 65c.

Malt:
2.5kg Wheat Malt
2.5kg Pilsner Malt
0.1kg Munich Malt
Hops:
30g Saphir (2.5%) @ 60mins
Yeast:
White Labs WLP300 @ 18c

Special mention for Get'er Brewed who sorted me out with a late collection on Friday evening after I forgot to order yeast during the week.

[Bubbles]

How did you find the BM?

[irish_goat]

How did you find the BM?

I liked the fact that I could do a step mash with no trouble and maintain consistent mash temps but it was the 50L version so it was a bit too cumbersome. I'd maybe consider getting a smaller version though.

[alealex]

@i_g just wondering why did you choose fermenting it @18°C?

[Bubbles]

How did you find the BM?

I liked the fact that I could do a step mash with no trouble and maintain consistent mash temps but it was the 50L version so it was a bit too cumbersome. I'd maybe consider getting a smaller version though.

The easy temperature management is what appeals to me with the BM.

Why was the 50 litre cumbersome? Were you using the shortened malt pipe or doing the full size batch?

[irish_goat]

Why was the 50 litre cumbersome? Were you using the shortened malt pipe or doing the full size batch?

Just the weight of it. If I had a brewing shed it would be fine but I was brewing at the back door and I had intended to move it outside but by myself that was never happening. On top of that, 50L is really too big a batch for me too.

[irish_goat]

@i_g just wondering why did you choose fermenting it @18°C?

Mainly because I brew at my brother's and the temperature in the spare room tends to keep beers around the 18c mark. He rarely puts the heating on so it stays pretty constant. I did read that WLP300 preforms well at that temp too.

[alealex]

I'm sure it'll be fine. What I can say from my own experience fermenting hefe @18°C clove aroma is going to be there but less bananas
Extremists are fermenting hefe at exactly 22.5°C wich temp is keeping the perfect ballance betwen clove and banana aromas in the final product.

[Bubbles]

Why was the 50 litre cumbersome? Were you using the shortened malt pipe or doing the full size batch?

Just the weight of it. If I had a brewing shed it would be fine but I was brewing at the back door and I had intended to move it outside but by myself that was never happening. On top of that, 50L is really too big a batch for me too.

Fair enough. I've never seen one up close, but I'd say they're hefty alright. The 20l is big enough as it is.

Tom, sorry for derailing your thread, but can anyone tell me at what original gravity does topping up with water become necessary when using the 20 litre BM? Or is topping up always required?

[Partridge9]

@i_g just wondering why did you choose fermenting it @18°C?

Mainly because I brew at my brother's and the temperature in the spare room tends to keep beers around the 18c mark. He rarely puts the heating on so it stays pretty constant. I did read that WLP300 preforms well at that temp too.

Ahh.,,

If that's your reason you are in luck, 18 is a very good temperature for this yeast

i have worked with WLP300 quite a bit

15/16 = Mainly Clove
17 = Clove and Banana Balanced
18/19 = a little clove, mainly banana
20 and above = 100% Banana - or a Banana BOMB.

I recently have being messing with WLP351, its not as bad as I first thought, but WLP380 (Hefe IV) is my favorite.

Just my opinion 

[irish_goat]

Cheers James. Are those temps based on doing a ferulic rest in the mash (45c) to increase the clove flavour already?

[Partridge9]

That rest is more 38-43 , it's adds a certain edge /spice but not clove, but it cuts up the bread lovely

Again , just my opinion

[irish_goat]

Ah no I was specifically going for a 45c rest. Article here explains it. http://allaboutbeer.com/quirks-of-brewing-ferulic-acid-rest/

[Partridge9]

That looks pretty comprehensive alright !

[Will_D]

Ah no I was specifically going for a 45c rest. Article here explains it. http://allaboutbeer.com/quirks-of-brewing-ferulic-acid-rest/

How long is the rest?

Also are Schneider still going from fermenter to bottle?