New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 15 - German Wheat and Rye Beer => Topic started by: Dave Savoie on February 08, 2011, 07:27:27 PM
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4.25 lbs. Pilsner Malt
5 lbs. White Wheat Malt
0.5 oz. First Gold (Pellets, 3.9 %AA) boiled 60 min.
0.50 oz. First Gold (Pellets, 3.9 %AA) boiled 15 min.
0.25 oz. First Gold (Pellets, 3.9 %AA) boiled 1 min.
Yeast : WYeast 3068 Weihenstephan Weizen
Original Gravity 1.050
Terminal Gravity 1.012
Color 3.74 °SRM
Bitterness 12.7 IBU
Alcohol (%volume) 5.0 %
Going to ferment at around 66F-68F
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Also plan to do an acid rest at 111f for 20 Min before raising temp up to 150F
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You might want to research and consider fermenting this at, or below, the recommended range for 3068. Many reputable sources and recipes recommend to ferment this around 17°C (62°F)
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Im going for more banana VS clove I hate cloves :P
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but I will research just to be sure
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Here's one reputable place to go... http://thebrewingnetwork.com/shows/The-Jamil-Show/Bavarian-Weizen-The-Jamil-Show-06-05-06
Also, there is more than just the temperature that will affect the balance. Your pitch rate will be a big factor as well.
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If you haven't already done so, you may want to consider a 90 minute boil as well, to drive off that extra DMS from using pilsener malt.
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First mash
10.98L @ 121F will give me 110F Acid rest for 20 Min
Adding 8.14L of 212F (boiling water) to bring my Mash up to 150F
Let Stand for 1 hour
Add 6L boiling water at end of 60 Min Mash for 170F mashout
boil 60 min
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after reading more acid rest helps with the clove character so I may just mash at 150F
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Think im going to drop the late addition hops and mash at 154 " tells self KISS"
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Ive adjusted the recipe to go with traditional grain bill being 66% wheat
6.00 lbs. White Wheat Malt
3.25 lbs. Pilsner Malt
0.5 oz. Mt. Hood (Pellets, 3.9 %AA) boiled 60 min (An aromatic variety derived from Hallertau with a refined, spicy aroma and clean bittering. (alpha acid: 4.0-6.0% / beta acid: 5.0-7.5%)
Yeast : WYeast 3068 Weihenstephan Weizen
Original Gravity 1.051
Terminal Gravity 1.012
Color 3.73 °SRM
Bitterness 10.01 IBU
Alcohol (%volume) 5.0 %
I will be direct pitching the smack pack to follow Wyeast's suggestion of under pitching this yeast strain
and mashing at 152 F
Fermenting in the 65-68F range due to lack of temp control :(
http://www.germanbeerinstitute.com/weissbier.html (http://www.germanbeerinstitute.com/weissbier.html)
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Still gotta recommend a 90-minute boil...
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Noted