It was my dear friend, Harold Gulbransen, who convinced me that simple was better. Recipe by Chris Colby. When your beer lacks that character, be happy and drink lots. It is critical that a brewer keeps these compounds balanced with the overall harmony of the beer, especially the malts. Please consider upgrading! My favorite yeast strains for all weizen-type beers are White Labs WLP300 Hefeweizen Ale and Wyeast 3068 Weihenstephan Weizen. Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.038 (9.4 °P). Delivered right to your mailbox. Those who dislike hefeweizen likely experienced some bad examples, where the yeast character was overwhelming or completely out of balance. Most people seem to either love or hate German wheat beers and they usually base their opinion on early taste experiences. If you cannot get fresh liquid malt extract, it is better to use an appropriate amount of dried malt extract (DME) instead. Dunkelweizen (or Dunkles Weissbier) is, as its name states, simply a dark wheat beer. One vital piece of information I lacked when I first started brewing hefeweizen was proper fermentation temperature. That is all you need to brew a great hefeweizen. Enroll in the BYO Digital Membership plus subscribe to Brew Your Own magazine. The bulk of the hopping should be as a bittering addition at 60 minutes. If you have the ability to do a step mash, start with a rest at 110 °F (43 °C) for 20 minutes and then raise to a temperature of 152 °F (67 °C) until conversion is complete. (2.2 kg) Durst Pilsner malt (2 °L) (or similar) 2.68 AAU Hallertau pellet hops, (0.67 oz./19 g of 4% alpha acids) (60 min.) Yes, a decoction mash will enhance the malt profile and a step mash will ensure enough clove flavors are present, but most important is using the best quality malt or malt extract you can find and fermenting the beer properly. This will help ensure that none of the heavy extract sinks to the bottom of the pot and scorches. Now what I’m with isn’t ‘it’ anymore and what’s ‘it’ seems weird and scary. Keep in mind wheat malt is huskless, so if your equipment is prone to stuck mashes, you can add a volume of rice hulls equal to the volume of wheat malt. Be inspired by an annual subscription to Brew Your Own print magazine. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). The yeast use ferulic acid to produce 4-vinyl guaiacol, which is the phenolic (clove-like) flavor compound that is so important in this style,” he said. He targets less than 10 IBUs in their weiss, which is a bitterness-to-starting gravity ratio (IBU divided by OG) of 0.2. While I do not think an obvious acidic or tart character is indicative of great hefeweizen, I do think a light citrusy character along with proper attenuation, pH, and hop/malt balance keeps this style refreshing and balanced. I asked Brynildson what he felt was key to making a world-class hefeweizen. Brynildson says that he, “found it is best to utilize freshly propagated yeast and to avoid over pitching the wort.” So do not over pitch and do not under pitch. If you are making a bigger beer, use the lower end of the range to avoid too full of a character, which can limit drinkability. The total wort boil time is 90 minutes, which helps reduce the S-Methyl Methiomine (SMM) present in the lightly kilned pilsner malt and results in less Dimethyl sulfide (DMS) in the finished beer. (180 g) of corn sugar. The proper pitch rate is 1.7 packages of fresh liquid yeast or 1 package of liquid yeast in a 1.3-liter starter. (270 g) of corn sugar. A common hefeweizen recipe would be 50 to 70% wheat malt, 30 to 50% Pilsner malt, and 0 to 5% light colored dextrin malt. That is all you need to brew a great hefeweizen. If you cannot source one of those, Liberty or Mount Hood can be an acceptable substitute. Prime beer with corn sugar in bottling bucket. Add the bittering hops with 60 minutes remaining in the boil. The aroma of a good hefeweizen includes moderate spicy clove notes and fruity banana esters. The proper pitch rate is 1.7 packages of fresh liquid yeast or 1 package of liquid yeast in a 1.3-liter starter. Bavarian Hefeweizen Recipe supplied by: Richard Ellis, Brewmaster at Sudwerk Privatbrauerie, Sacramento, CA All Grain version. Keep in mind brewers craft the world’s best examples from this simple recipe. It’ll happen to you!” –. Ferment at 62 °F (17 °C) until the beer attenuates fully. “Since today’s malts are so highly modified, I prefer to start my mash at 130 to 134 °F (54 to 57 °C) to avoid a protein rest. (35 g) Hallertau, 4% a.a. @ 60 min, 11 g sachet Danstar Munich Wheat Beer dried yeast (no starter required), 6.5–9.5 oz. Hefeweizen is a traditional Bavarian wheat beer brewed with at least 50% wheat malt and yeast that produce a signature clove and banana character. “I used to be with ‘it,’ but then they changed what ‘it’ was. Stir occasionally. When I first started judging beer competitions there were two categories I dreaded, Belgian strong ales and German wheat beers. They also won their third Champion Brewery award and took a gold medal with their hefeweizen. If you are making a lower gravity beer, use the higher end of this temperature range to leave the beer with a bit more fullness. Transfer to a sanitized fermenter and top up to 5 gallons (19 L) with cool water. What many people think is “malt character” in imported examples is often just a form of staling. Learn some of the secrets to crafting a version of this style that would make a monk sing. If you are using heavy wheat beer bottles, prime for 4.0 volumes of CO2 using 9.5 oz. Don't miss a thing! Step by Step Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight). Back then craft brewers and homebrewers alike often made very poor examples, with the Belgian strong ales like sugary rocket fuel and the German wheat beers similar to banana/clove candy mixed with uncooked dough. They’re also both very easy-drinking, with a soft mouthfeel and high carbonat… We should all remind ourselves from time to time that the descriptions in guidelines often describe things as detected by a very sensitive judging palate, focused on detecting every last little nuance of a beer. 802-362-3981. 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