New Brunswick Craft Brewers Association

Beer Recipes and Food => All Grain => 22 - Smoke-Flavored and Wood-Aged Beer => Topic started by: Brian_S on April 02, 2016, 11:32:16 AM

Title: Bamberg Hefeweizen
Post by: Brian_S 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
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

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

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

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

Mash Schedule
Sacch Rest - 60 min @ 153F

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

To be carbed a bit higher than your standard brew and drank young.
Title: Re: Bamberg Hefeweizen
Post by: Alain2 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.

Title: Re: Bamberg Hefeweizen
Post by: Kyle 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.
Title: Re: Bamberg Hefeweizen
Post by: Brian_S 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.

Title: Re: Bamberg Hefeweizen
Post by: Draveur77 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.