SJW
As you must brew, so you must drink
- Joined
- 10/3/04
- Messages
- 3,401
- Reaction score
- 211
I kegged my second Hefe yesterday and it has heaps of bubblegum aroma and flavour. The main diff was I fermented this at 28 deg C and stopped the fermentation at 1.014.(Although it was slowing right down by then). The OG was very high though 1.062. I used the WB-06 and use JW Wheat this time at 60% milled to flour and hit 85% at 25 litres so I added 5 litres of water to the fermenter. I also did a protein rest this time, and pitched the yeast without airating the wort and it was going nuts withing 6 hours. Looks like being a great beer.
Steve
#56 Hefe-Weizen
Bavarian Weizen (Weissbier)
Date: 14/02/2008
Batch Size: 30.00 L
Brewer: Stephen Wright
Boil Size: 38.46 L Asst Brewer:
Boil Time: 75 min Equipment: Keg
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 81.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
4000.00 gm Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 60.61 %
2500.00 gm Pale Malt (Barrett Burston) (3.9 EBC) Grain 37.88 %
100.00 gm Melanoidin (Weyermann) (59.1 EBC) Grain 1.52 %
50.00 gm Saaz [2.50 %] (60 min) Hops 10.1 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
11.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs Weizen (Fermentis #WB-06) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.55 % Actual Alcohol by Vol: 5.48 %
Bitterness: 10.1 IBU Calories: 529 cal/l
Est Color: 7.9 EBC Color: Color
Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 6600.00 gm
Sparge Water: 25.07 L Grain Temperature: 15.0 C
Sparge Temperature: 75.6 C TunTemperature: 15.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.2 PH
Double Infusion, Medium Body Step Time Name Description Step Temp
20 min Protein Rest Add 10.00 L of water at 61.3 C 52.0 C
90 min Saccrification Add 10.00 L of water at 85.8 C 67.0 C
Steve
#56 Hefe-Weizen
Bavarian Weizen (Weissbier)
Date: 14/02/2008
Batch Size: 30.00 L
Brewer: Stephen Wright
Boil Size: 38.46 L Asst Brewer:
Boil Time: 75 min Equipment: Keg
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 81.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
4000.00 gm Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 60.61 %
2500.00 gm Pale Malt (Barrett Burston) (3.9 EBC) Grain 37.88 %
100.00 gm Melanoidin (Weyermann) (59.1 EBC) Grain 1.52 %
50.00 gm Saaz [2.50 %] (60 min) Hops 10.1 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
11.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs Weizen (Fermentis #WB-06) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.55 % Actual Alcohol by Vol: 5.48 %
Bitterness: 10.1 IBU Calories: 529 cal/l
Est Color: 7.9 EBC Color: Color
Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 6600.00 gm
Sparge Water: 25.07 L Grain Temperature: 15.0 C
Sparge Temperature: 75.6 C TunTemperature: 15.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.2 PH
Double Infusion, Medium Body Step Time Name Description Step Temp
20 min Protein Rest Add 10.00 L of water at 61.3 C 52.0 C
90 min Saccrification Add 10.00 L of water at 85.8 C 67.0 C