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Bavarian Hefeweizen
A great summer brew that is simple and refreshing.
| Brewer: | David R | Email: | - | |||||
| Beer: | Bavarian Hefeweizen | Style: | Weizen/Weissbier | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 6 IBU | |||||
| OG: | 1.053 | FG: | 1.016 | |||||
| Alcohol: | 4.8% v/v (3.8% w/w) | |||||||
| Water: | None | |||||||
| Grain: | .25 lb. German Pilsner .25 lb. Dextrine malt (Cara-Pils) |
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| Steep: | Steep grains in 155°F for 15 minutes, let it drip-drain, then discard. | |||||||
| Boil: | 60 minutes | SG 1.106 | 2.5 gallons | |||||
| 7 lb. Wheat extract | ||||||||
| I did a late-extract addition in which 40-50% of the extract is added at the beginning of the boil with th bittering hop addition, then the remainding with 15 minutes left. This lightens the color, improves hop utilization, and minimizes the extract "twang" flavor. | ||||||||
| Hops: | .75 oz. Spalt (3.50% AA, 60 min.) .25 oz. Spalt (3.50% AA, 15 min.) |
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| Yeast: | Wyeast 3068, no starter. | |||||||
| Log: | I split the batch to experiment with fermentation flavors and temps. Supposively the 3068 strain, when fermented at high temps (76°F), produces a distinct banana flavor. But when fermented cooler (58-64°F), creates a clove flavor. So far i have tasted the high temp fermented beer and it does have banana with a hind of clove. I will post back the result of the cold fermented side batch in a few weeks. | |||||||
| Carbonation: | 4.0 volumes | Cane Sugar: 8.24 oz. for 5 gallons @ 76°F | ||||||
| Tasting: | Fantastic brew. I would like a bit more hop bitterness. Overall an exceptional beer thats quick and easy to make | |||||||
Recipe posted 04/15/08.
