Hoppy Weisse

Our club (NBCBA) is doing a Hefeweizen contest in a month and this is the recipe that I’ve brewed for it.  It’s not to style with all those late hops but I wanted to brew a Hefeweizen / American Pale-Ale hybrid for the longest time. The inspiration came from Le Castor’s Citra-Weisse and the idea is to take the grain bill and yeast of a Hefe and use lots of late hops like an APA.  I probably won’t win the competition but I sure will enjoy this on hot days!

Recipe Specifications
Batch Size: 11.00 gal
Total Grain: 21.75 lbs
Estimated OG: 1.057
SRM: 5.9
IBU: 39.3 IBU
Boil Time: 60 Minutes

Grains
55.2% (12 lbs) - Pilsner
41.4% (9 lbs) - Wheat
3.4% (0.75 lbs) - Carawheat

Hops
2.25 oz Magnum @ 60 min
3.00 oz El Dorado @ Hop-Stand (175F for 60 min)
3.00 oz Amarillo @ Hop-Stand (175F for 60 min)

Dry Hop
3.00 oz El Dorado @ Dry Hop for 7 days (1.50 oz per 5 gal)
3.00 oz Amarillo @ Dry Hop for 7 days (1.50 oz per 5 gal)

Yeast
WY3068 - Weihenstephan Weizen

Mash Schedule
Sacch Rest - 60 min @ 153F

Notes
04/12/15: Brew day
OG = 1.056
11 gallons

Berliner Weisse #2

Brewed my second Berliner Weisse and for this one I upped the amount of acid malt, boosted the grain bill a little bit and also added a handful of grains to the fermentor.

Recipe Specifications
Batch Size (Gal): 6.00
Total Grain (Lbs): 8.75
Estimated OG: 1.042
Anticipated SRM: 2.9
Anticipated IBU: 2.1 IBU
Brewhouse Efficiency: 75 %
Wort Boil Time: 0 Minutes

Grains
45.7% (4 lbs) - Pilsner
45.7% (4 lbs) - Wheat
8.6% (0.75 lbs) - Acid malt

Hops
1.00 oz Spalter (2.00%) @ Mash Hop

Yeast
WY5335 - Lactobacillus + raw grains
Safale S-05

Mash Schedule
Sacch Rest - 60 min @ 149F

Notes
03/13/15: Brew day
OG = 1.037

Berliner Weisse #1

With summer just around the corner, I need to have a couple of low abv beers and Bernier Weisse is the ultimate summer quencher beer in my opinion.  This one will be the first of a series of Berliner Weisse I'll brew wwith slight variations for each brew.

Recipe Specifications
Batch Size (Gal): 6.00
Total Grain (Lbs): 7.75
Estimated OG: 1.036
Anticipated SRM: 2.7
Anticipated IBU: 2.2 IBU
Brewhouse Efficiency: 75 %
Wort Boil Time: 0 Minutes

Grains
48.4% (3.75 lbs) - Pilsner
45.2% (3.50 lbs) - Wheat
6.5% (0.50 lbs) - Acid malt

Hops
1.00 oz Saaz (2.00%) @ Mash Hop

Yeast
WY5335 - Lactobacillus (for 5 days then added wlp090)
Safale S-05

Mash Schedule
Sacch Rest - 60 min @ 149F

Notes
03/07/15: Brew day
6.25 gallons
OG = 1.033

La Petite Ourse

A couple of weeks ago one of my friend shared with me a bottle of Rising Tide's Ursa Minor which is an hybrid of a hefe and a stout fermented with a German wheat beer yeast.  I really enjoyed it and it has inspired me to brew my own.  For my version I opted to focus more on the chocolate roast and used munich malt instead of crystal to tie both end.  The chocolate flavor will be match with banana flavor from the fermentation profile.

Recipe Specifications

Batch Size (Gal): 11.00

Total Grain (Lbs): 25.00

Estimated OG: 1.064

Anticipated SRM: 36.7

Anticipated IBU: 20.7 IBU

Brewhouse Efficiency: 75 %

Wort Boil Time: 60 Minutes

Grains

44.0% (11 lbs) - Wheat 

32.0% (8 lbs) - Bo Pils

12.0% (3 lbs) - Munich II

4.0% (1 lbs) - Pale Chocolate

4.0% (1 lbs) - Chocolate Wheat

4.0% (1 lbs) - Carafa Special III

Hops

2.50 oz Tettnanger (5.30%) @ 60 min

Yeast

5.5gal -> WY3068 - Weihenstephan Weizen

5.5gal -> WY3068 - Weihenstephan Weizen

Mash Schedule

--------------

Sacch Rest - 60 min @ 152F

Notes

-----

02/08/15: Brew day

OG = 1.062

DoppelSticke

Recipe Specifications
Batch Size (Gal): 10.00
Total Grain (Lbs): 29.56
Estimated OG: 1.083
Anticipated SRM: 15.1
Anticipated IBU: 71.8 IBU
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Grains
67.7% (20 lbs) - Floor-Malted Bohemian Pilsner
27.1% (8 lbs) - Munich II
4.2% (1.25 lbs) - Caramunich II
1.0% (5oz) - Carafa Special II

Hops
3.50 oz Spalter (4.50%) @ FWH
3.00 oz Magnum (12.60%) @ 90 min
3.50 oz Spalter (4.50%) @ 0 min

Yeast
5 gal -> WLP036 - Dusseldorf Ale
5 gal -> WY1010 - American Wheat

Mash Schedule
Sacch Rest - 60 min @ 150F

Notes
08/14/14: Brew day

Fly sparge with 170F water
Collected 10 gallons
OG = 1.082

Das Altbier

Altbier is a amber German ale from Düsseldorf that is fermented cool then lagered for a few weeks much like a Kölsch from Cologne. The terms Alt means “old beer” in the sense that this style is older than lager beers which is a fairly recent advent in brewing history.

I did couple of things differently with this recipe as compared to the other’s I’ve brewed in the past.  First is keeping the crystal to a minimum to help achieve a really crisp and dry finish. Second is I used wheat instead of barley for crystal/color.  Last month I’ve read Horst D. Dornbusch’s Altbier: History, Brewing Techniques and at one point the author mention that some Düsseldorf breweries use wheat for crystal and color so I thought I would try that with this recipe.  

For hops I went the traditional Spalter, Magnum for its clean and neutral bitterness and Tettnanger for flavour.  

I fermented using 3 different strains, WLP036 which is the authentic Altbier yeast from Zum Uerige, WY2565 which is a Kölsch yeast and WY1010 which is a bit odd since it’s an American yeast but its origin is actually from Zum Uerige via Widmer.  

Recipe Specifications
Batch Size (Gal): 15.00
Total Grain (Lbs): 28.44
Estimated OG: 1.054
Anticipated SRM: 11.8
Anticipated IBU: 53.1 IBU
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Grains
59.8% (17 lbs) - Floor Malted Pilsner
21.1% (6 lbs) - Munich
14.1% (4 lbs) - Vienna
3.5% (1 lbs) - Carawheat
1.5% (4 oz) - Chocolate Wheat

Hops
2.00 oz Spalter (3.50%) @ FWH
2.00 oz Spalter (3.50%) @ 90 min
1.75 oz Magnum (12.60%) @ 90 min
2.00 oz Tettnanger (5.30%) @ 20 min

Yeast
5 gal -> WLP036 Dusseldorf
5 gal -> WY3565 Kölsch
5 gal -> WY1010 American Wheat

Mash Schedule
Sacch Rest - 60 min @ 152F

Notes
07/04/14: Brew day

Fly sparge with 170F water
Collected 15 gallons
OG = 1.053

Weizenbock

Hefe while brewing the bock version

Weizenbock (also called Doppleweizen) is a wheat-based beer similar to a Dunkelweizen but brewed to Dopplebock strength.  I based my recipe on Northern Brewer’s recipe but made a few changes to it.  As I was brewing this one, I was having a glass of my Hefe I brewed a couple of weeks back.  It's the perfect refreshment for a hot and humid day and hopefully the one I'm brewing today will be the perfect beer for a cool autumn nights.  

Recipe Specifications

Batch Size (Gal): 6.00

Total Grain (Lbs): 18.00

Estimated OG: 1.085

Anticipated SRM: 16.5

Anticipated IBU: 29.5 IBU

Brewhouse Efficiency: 75 %

Wort Boil Time: 90 Minutes

Grains

50.0% (9 lbs) - Dark Wheat 

27.8% (5 lbs) - Munich II

16.7% (3 lbs) - Floor Malted Pilsner

2.8% (0.5 lbs) - CaraWheat

2.8% (0.5 lbs) - CaraAroma

Hops

1.00 oz Mittelfrueh (4.00%) @ FWH

2.50 oz Mittelfrueh (4.00%) @ 60 min

Yeast

WY3068 - Weihenstephan (yeast slurry from Hefe)

Mash Schedule

Sacch Rest - 60 min @ 152F

Notes

07/01/14: Brew day

Fly sparge with 170F water

Collected 6 gallons

OG = 1.086

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

Kölsch

For this batch I went with a nice and easy Kölsch.  It’s been almost two years since I brewed one and it’s the perfect timing with the summer approaching fast.  I will let it ferment for a month and then condition it in keg for another month before tapping it.  The odd hops bill is because I had some remaining Tradition and Tettnanger bags that I wanted to use up.

Recipe Specifications

Batch Size (Gal): 12.00

Total Grain (Lbs): 21.25

Estimated OG: 1.047

Anticipated SRM: 3.5

Anticipated IBU: 26.9 IBU

Brewhouse Efficiency: 75 %

Wort Boil Time: 90 Minutes

Grains

88.9% (18 lbs) - Floor Malted Pilsner

9.9% (2 lbs) - Wheat

1.2% (0.25 lbs) - Acid Malt

Hops

2.50 oz Hallertauer Mittelfrueh (4.0%) @ 90 min

1.00 oz Tettnanger (3.5%) @ 90 min

0.75 oz Tradition (5.4%) @ 90 min

1.50 oz Hallertauer Mittelfrueh (4.0%) @ 30 min

Yeast

6gal -> WY3565 Kölsch

6gal -> WY3565 Kölsch

Mash Schedule

Sacc Rest - 90 min @ 149F

Notes

03/31/14: Made 2x2L starters from the club yeasts library

04/10/14: Brew day

Wort pH = 5.2

Fly sparge with 170F water

Collected 12 gallons

OG = 1.049

Ferment at 58F

05/13/14: secondary and lager @ 41F.  SG: 1.006
07/17/14: bottled @ 2.5 vol CO2.  FG=1.006