Hefeweizen

Hefeweizen (or Weissbier) highlights the two stars of the show in its name, which translates to yeast (hefe) and wheat (weizen). Hailing from Bavaria, Hefes are meant to be consumed fresh, which is perfect since I just so happen to have an empty keg that needs to be filled. I will ferment this for 10 days before kegging it, then will force carb it for two days and will start drinking it 14 days after brewday.

I followed the typical recipe for a Hefe, consisting of 60/40 wheat/barley and just enough hops to balance it.  The one thing I did differently for this batch is that I added an acid rest in the mash schedule to promote more ferulic acid. The yeast will metabolize the acid into clove flavour and aroma (4-vinyl guaiacol).  The rest of the mash was conducted with Hochkurz-type mash via infusions of water.

I will pitch my yeast at 13C and ferment at 17C to abide by the old German rule of thumb where pitching temperature plus the fermentation temperature should equal 30 °C.  (ref. German Wheat Beer)

Recipe Specifications

Batch Size (Gal): 5.50

Total Grain (Lbs): 10.00

Estimated OG: 1.050

Anticipated SRM: 3.4

Anticipated IBU: 13.6 IBU

Brewhouse Efficiency: 75 %

Wort Boil Time: 60 Minutes

Grains

60.0% (6 lbs) - Wheat

40.0% (4 lbs) - Floor Malted Pilsner

Hops

1.00 oz Hallertauer Mittelfrueh (4.00%) @ 60 min

Yeast

WY3068 Weihenstephan

Mash Schedule

Acid Rest - 20 min @ 113

Maltose Rest - 40 min @ 148

Dextrin Rest - 40 min @ 158

Notes

05/05/14: Made 2L starter

05/13/14: Brew day

Fly sparge with 170F water

Collected 6 gallons

OG = 1.049

05/27/14: Kegged  FG=1.009