Daves Wheat

[Dave Savoie]

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

[Dave Savoie]

Also plan to do an acid rest at 111f for 20 Min before raising temp up to 150F

[Hawoh]

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)

[Dave Savoie]

Im going for more banana VS clove I hate cloves

[Dave Savoie]

but I will research just to be sure

[Hawoh]

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.

[Shawn]

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.

[Dave Savoie]

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

[Dave Savoie]

after reading more acid rest helps with the clove character so I may just mash at 150F

[Dave Savoie]

Think im going to drop the late addition hops and mash at 154   " tells self KISS"

[Dave Savoie]

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

[Shawn]

Still gotta recommend a 90-minute boil...

[Dave Savoie]

Noted