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Author Topic: Bamberg Hefeweizen  (Read 1977 times)

Offline Brian_S

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Bamberg Hefeweizen
« on: April 02, 2016, 11:32:16 AM »
A typical bavarian hefe with a twist.  I under-pitched the yeast based on research suggesting it might give a better banana flavour, the result however was a pretty good balance between banana and clove with the smoke in the background.  If you want a smokier brew let it age a few weeks.


Recipe Specifications
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Batch Size (Gal): 16.00
Total Grain (Lbs): 30.75
Estimated OG: 1.055
Anticipated SRM: 7.4
Anticipated IBU: 14.5 IBUs
Wort Boil Time: 60 Minutes

Grain
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18 lbs Malted wheat
12 lbs Weyermann Rauch malt
.75 lbs Malanoidin malt

Hops
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1.75 oz Tettnanger (4.5%) @ 60 min
1.5 oz Tettnanger (4.5%) @ 15 min


Yeast
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WB-06 (Underpitched @ 2/3 pack per 5 gallons)

Mash Schedule
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Sacch Rest - 60 min @ 153F

Fermentation
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Primary for 3 weeks @ 13C then straight to keg. 

To be carbed a bit higher than your standard brew and drank young.
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Offline Alain2

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Re: Bamberg Hefeweizen
« Reply #1 on: April 02, 2016, 06:09:10 PM »
You can also get banana fermenting at 22. Lower temp would only bring clove.  Jamil recommends fermenting 17 for a good mix of clove and banana.


I think the banana comes from cells reproduction, under pitch or high temp would do it.




« Last Edit: April 02, 2016, 08:25:10 PM by Alain2 »

Offline Kyle

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Re: Bamberg Hefeweizen
« Reply #2 on: April 02, 2016, 06:42:38 PM »
That is a  lot of rauch malt. sounds tasty tho. As a side note, anyone looking to use WB-06 should be areful to keep fermentation temps in check or the esters go into overdrive. Some find it quite unpleasant.
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Fermenting: --
Conditioning: --
On Tap: --

Offline Brian_S

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Re: Bamberg Hefeweizen
« Reply #3 on: April 12, 2016, 10:20:21 PM »
 I fermented around 15C according to my temp probes and I wouldn't say it was a banana bomb....there seems to be alot of differing opinions on WB-06.  More data is required.

P.S. Kyle there is no such thing as too much Rauch :)  I did do a 100% rauch brew first, it was smokey but not REAL smokey, just nice.  I may try to source Briess's cherry wood malt as its supposedly very smokey.  After a few pints at the Schlenkerla brewery nothing is too smokey :)  BUT I WANT IT TO BE!

Screw you Bamberg....what did you do to my palate.

B
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Offline Draveur77

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Re: Bamberg Hefeweizen
« Reply #4 on: April 20, 2016, 02:34:57 PM »
I use Briess's cherry wood malt in my scottish beers about 1.5# per 10 gal. I like the smoke taste it gives, mostly when beer is a little on the warm side. I know it's a cheat but I like the taste.