Hefeweizen update

[mmmBeer...]

As I mentioned in the liquid yeast thread; I tried using the Hefeweizen yeast from white labs. I can’t believe it is still going in primary. I pitched the yeast on June 23rd, and I am still getting bubbles in the air lock every 1.5 seconds! I have never had a primary take so long to settle down…I am not sure when to send it to secondary!

So I was getting a little paranoid about it and decided to check on it. The O.G. was 1.070 (high for a Hefe), and it is now 1.028 (July 1st), so I gather it has a little more time to go. While I was in the batch I decided a taste was in order…this is the most fabulous beer I have ever tasted in primary or secondary! The banana and clove (especially the banana) was very clear on the pallet and nose. Geeze, I could drink it now! I can’t wait to taste it cold, carbonated and with a lemon wheel!

I am tempted to skip the secondary since there is no need to clarify the beer (and I could drink it sooner!)

I am also tempted to brew up another batch right away and use the current batch as a starter!

The ingredients were as follows:

500 g (1.1 lbs) Light DME
4 Kg (8.8 lbs) Wheat malt extract
500 g (1.1 lbs) Wheat flakes
30 g (1 oz) Hallertauer hops (boiling)
20 g (.7 oz) Hallertauer hope (finishing)
White labs hefeweizen yeast (WLP 300)

[paul84043]

1.070 for a Hefe?? Geez, that's got to be the highest one I have ever heard of...
In my experience, the wheat beers do take a bit longer in the primary, and the higher gravity beers as well...since you have both combined, I would imagine that yours will take a long time.
I would be concerned with the high gravity killing off your yeast, since Hefe's are not really designed to be high alcohol content beers. You may want to watch it closely, or even pitch a bit more just for good measure.

Oh yeah....Hefe's kick A** we love them, they vanish way too fast in my house.

[YamahaXS]

couple of questions....


I thought that with hefe's you needed to keep the % of wheat extracts down to less than 50% because the wheat malt lacks sufficient enzymes.

What's the best wheat beer i could buy at the beer store.... I am not a fan of wheats but perhaps I just haven't found the right one.

Where did the banana tone come from?

oh, and 8 days for a 1.070 is completely in order, IMO.

cheers and beers!

[paul84043]

THe typical mix for a Hefe is 60/40, I think the 40% is the wheat.

The banana tone is a defining flavor of a real hefe, there are some yeasts like White labs Hefe IV that will tone it down a bit, but we really like it.
Most of your commercial Hefe's will not have the Banana clove flavors, I guess it's the same mindset as AB megas, less taste = "real" beer.

As far as your commercially available Hefe's go...Henry weinhardts is okay, any Micro will probably be pretty decent because it's so easy to make.

I think that the timeframe is fine for a wheat beer, I was commenting on the high 1.070 gravity reading in particular!! That's going to be a potent hefe.

I would rack it to a secondary and give it the time it needs to get "done"...

[mmmBeer...]

I hadn’t intended to have such a high SG. It was one of these cases were I looked at different recipes and created my own. In hindsight I used too much extract, but the little taste test I did tasted great so it didn’t affect the flavour!

My original search led me to a Celis White clone that didn’t use any DME, just wheat. I found a few others that were similar so I based it on that.

I hop I don’t kill off the yeast as I want to try and wash and save it for the next batch. With a lower SG…Well live and learn!

I think I will rack it to secondary tonight so that I can wash the yeast, and if I need to re-pitch to get it going I will have the yeast.

I have yet to find a commercial hefe with the “true” flavours. I got hooked on it at a brewpub that made a nice one (unfortunately they closed).

[danno]

Yamaha, try an Oberon from Bell's/Kalamazoo Brewing if you can get them. mmmmm...

[YamahaXS]

Originally posted by danno
Yamaha, try an Oberon from Bell's/Kalamazoo Brewing if you can get them. mmmmm...

Oberon is a wheat? Damn, that is one of my favorite beers, and the pizza parlor down the way has it on tap! Ok, so I like Wheat Beer after all! hehehehe :D

[paul84043]

When you rack your Hefe (If you haven't already) I would suggest being just a bit "messy" and transferring a little more yeast than you normally would. For one, it will help your continued fermentation in the secondary due to your high gravity, and hefe's are supposed to have stuff in them anyway...

[mmmBeer...]

I will be racking it tonight (I hope), and I it is still very cloudy, I will try to get a bunch of the extra yeast as well.

I put together the jars for washing the yeast last night. So everything is ready to go.

Thanks for everyones input!

[paul84043]

A hefe will never really clear out, in fact, if you get a chance later, try one as clear as you can, then another with the sediment swirled in, it really makes a difference in the flavor.

I have never really tried that hard to reuse yeast, it's a small cost compared to everything else and I rarely make two of the same thing one after another. Not to say that it isn't a good idea!
Let us know how it pans out.

[Herkey]

I made a batch about 2 months ago that was very close to what have going. I loved it so much that I've done 3 more since then. My friends and I can not get enough of the stuff. In the last two batched I've added some lemon zest for the last 15 min of the boil. I really like the results. I'm thining about trying some other fruits (probably ruhbarb) in the furture.

I think that the WLP300 is a big part of the flavoe. I've messed with the hops a really have not noticed much of a differece from batch to batch.

As far as a good commerical Hefe, Hoegarden is by far the best that I have ever found. I'm almost positive that they use WLP300.

[Moboy]

Hoegaarden is not a hefe, it is a witbier. Witbiers are flavoured with coriander and orange peel, so I would not drink this and assume that the hefe you brew is going to taste similiar, unless of course you use the coriander and orange peel (and usually a wit yeats). Commercial examples that you should seek out if you are looking for the classic hefeweizen taste profile are Franziskaner Hefe-Weissebier, Weihenstephaner Hefe Weissbier, Schneider Weisse or Paulaner Hefeweizen. Bells Oberon is not really a German style wheat beer, either. This beer is an American wheat, which are typically less estery than their German or Belgian cousins due to the different yeast strain used.

Brandon

[mmmBeer...]

Okay. I racked it to secondary on July 3rd and the damn thing is still blowing bubbles! I can't believe it. I brewed a raspberry honey ale one week aftert the hefe and it has settled down, but the hefe is still chugging away.

Everything seems healthy, but man I want to drink this puppy! I can't imagine it going much longer. The SG is down to 1.022, so it shouldn't be much longer...

[paul84043]

Wheat beers do seem to ferment a bit longer....
Be patient, it'll get there.

[BREWERDLUX]

I HAVE MADE SEVRAL GOOD HEFE'S. IT IS ONE OF MY WIFES FAVORITES. I GENERALY SHOOT FOR ABOUT AN OG OF 52 OR SO. LOW HOP BITTERNESS OF AROUND 14 OR 15 IBU'S. I FERMENT MY HEFE AT AROUND 68 DEGREES AND IT HAS A NICE BANANA TONE. I HAVE FOUND THE WARMER YOU FERMENT THE MORE BANANA YOU GET. IF YOU DROP IT DOWN YOU GET MORE OF A CLOVE NOTE. BUT STAY WITHIN THE RECOMENDED RANGE OF THE YEAST.
AUGUST SCHELL OUT OF NEW ULM, MN MAKES A GOOD HEFE. PYRAMIDS HEFE IS PRETTY GOOD BUT IT HAS A LITTLE MORE IBU'S THAT A REAL GERMAN WHEAT BEER. IF YOUR IN TEXAS SHINER HEFE IS PRETTY GOOD.

I HAVE USED AS MUCH AS 70% WHEAT IN MY GRAIN BILL, BUT I USUALLY KEEP IT AT 60%.

HOPE THAT HELPS.