Yeasty Beasty Hefeweizen Recipe & Pic

[blevfamily]

Yeast Beasty Hefeweizen

6 lbs Alexander's Wheat Malt Extract
1 lb. Alexander's Wheat Kicker
1 lb. German Crystal Light Malt-Grain
1 lb. German Whaeat Malt-Grain
2 oz. Hallertauer Hops (boil)
Bavarian Wheat WYeast #3056
3/4 Cup Corn Sugar To Prrime

[YamahaXS]

looks good blevfamily! :D

hows it taste?

did you take gravity readings?

[blevfamily]

Hi Yamaha,

It does taste great! I didn't take any gravity readings on this one. I did get to use my new digital camera on something cool though........Later...Blev

[paul84043]

How long has it aged?
I am making a wheat, so I'm curious..

I have noticed that my other beer changed dramatically with age, it's really interesting to keep checking.

What camera did you get? I'm into digital photography myself...

[blevfamily]

Hi Paul,

This picture was taken after only 2 weeks in the bottle. I couldn't wait! As far as ageing goes the taste in the wheat beers I've brewed doesn't change much compared to other styles. I've brewed alot of Hefe/Wheat beers and I always seem to go back to these three main ingredients. Ireks German Unhopped Liquid Malt(if you can find it?), Hallertauer & Tettnanger Hops & WYeast- Bavarian Wheat Or Weilestephen(not sure about that spelling).

As far as the camera I got a Sony Cybershot (3.2 Pixel). It is a blast.

P.S. I've always found Honey to be a great additive for the Hefe/Wheat beers


Good Luck On Those Wheat Beers........Later.......Blev

[paul84043]

I tasted the Apricot wheat yesterday, it's still only a few weeks old and not even a week into being carbonated, but I couldn't wait...
It was very good, it still hasn't smoothed out, the flavors are very defined and separated still, if that makes any sense. But I was pleased and I think it will age into a beer that won't live to see 2 months old...:D

[blevfamily]

Hi Paul,

MMMMMM...........Apricot Wheat sounds tasty. I've never made one of those before. I have had the one made by Pyramid and it was tasty. Did you use real fruit or extract?.....Blev

[tbrusky]

Any recipes on a wheat beer called Hacker Pschorr Weisse Brau. The style is: WEISSE, WEISSBIER, WEIZENBIER. I just cant figure what ingredients I need and how much and then for how long to boil. I just tryed a wheat beer Tuesday night Wednesday morning. Heres what I did(I think I messed up). 1 1/2lbs 2 Row barley, 4 1/2lbs wheat, 1lb crystal 60L, 4 ounces BREWERS GOLD hops, 1ounce HALLERTAUER hops, 1/3ounce HALLERTAUER hops(5 minutes to end of boil), Hefeweizen Ale yeast #WLP300, 3/4 cups plus 2 tablespoons corn sugar.

Procedures:
1. Mash all grains in 6 quarts of water. Add grains to water when water is boil. Boil for 90 minutes.
2. Filter and sparge grains with 1 gallon of boil water.
3. Add 4 ounces Brewers Gold hops, 1 ounce Hallertauer hops. Boil for 60 minutes. Add 1/3 ounce Hallertauer hops are added in the last 5 minutes of the boil. Let the brewpot cool for 15 minutes then transfer to primary fermenter, and have 6 gallons total water in primary.
4. When temperature is at 76F, take hydrometer and add the yeast(This is where I am, It read 1.000 to me seems very low somewhere in the 1.060-1.065 area I should of been but Im not close to it)
5. Ferment in primary for 21 days, then transfer to secondary for 30 days.
6. Take your last hydrometer reading, boil 3/4 cups plus 2 tablespoons of corn sugar in 2 cups of boil water mix well add to your 3rd bucket. Then transfer your beer from secondary to 3rd bucket. This is where you will be doing the caping after all the beer from the secondary will be in the 3rd bucket, boil your caps and bottle.

Im on step 4, where I got a reading of 1.000 then I just put in the yeast and still wondering if I messed up or if this isnt a hacker pschorr recipe at all. It has the same color as hacker, the very same, even smell the same but a very low hydrometer reading. Can someone point me out the right area or did I make a $20 mistake. Unless someone has a very close clone of hacker Pschorr WEISSE. Please respond back.

[Tweek]

Tbrusky-- Sorry but it looks like you made a 20 dollar mistake.

There are two main things that went wrong here,

1. You need more two row, and actually preferably 6 row base malt in order to convert the wheat into sugar. Wheat doesnt convert by itself and needs the 2 row malt to convert it (6 row converts it way more efficiently. So the first problem was that you were not able to extract very much (if any) sugar out of your base malts.

2. Unfortunately you cannot boil your grains, ever. Boiling your grains brings out all the stuff you dont want, such as tannins and astrigent compounds. Boiling will not convert your malts to sugar. The temperature is too high. All grain brewing is much less forgiving when it comes to water/wort temperatures. Most malts need to be converted for 70-90 minutes at 155 degrees or so. Then sparged for another 45 minutes with 170 degree water. These temperatures are averages but they are close to what your water temp would need to be at in order to convert your grain to sugar.


After the grain part you did ok. Keep at it. Youll get there. If this is getting too frustrating try doing an extract version. You can get the gravity you want off of extract and just soak your grains (in a grain bag)at 155 for 45 minutes or so in a sort of grain tea, then pull them out and proceed with your hop schedule.


Dont give up hope. You are on your way to making great beers.

Cheers