Weihenstephan A.G. Recipe

[nigebeer]

Hi All,

Can anyone recommend a good recipe for an All Grain "Weihenstephan Hefe Weizen"?

I had a bottle last night and really enjoyed it.

BR nigebeer

[coatesg]

Something like:

50% Lager malt
50% Wheat malt

Hallertauer (hersbruker/mittelfruh) to about 20 IBU or so.

WLP300 or Wyeast 3068.


The real trick is in the ferment - much of the distinctive phenol/banana flavour mix is from the yeast - it really has to be one of those two strains to work correctly. Temperature control is pretty important - the commonly stated ferment is 17-18C steady for the entire ferment with an appropriate sized starter. Too high or too low, and the balance may go too far into phenols or banana (or worse)...

[aceuass]

This was mine and it was fantastic
Cheers
Paul
Scooters hefen
Weizen/Weissbier


Type: All Grain
Date: 11/22/2008
Batch Size: 20.82 L
Brewer: Paul
Boil Size: 28.39 L Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 70.00
Taste Notes: 12/24/08-Bottle-Fantastic, great, carbonation is perfect, really nice fizz, added an orange slice, even better

Ingredients

Amount Item Type % or IBU
2267.96 gm Pale Malt (2 Row) US (3.9 EBC) Grain 50.00 %
2267.96 gm Wheat Malt, Ger (3.9 EBC) Grain 50.00 %
1.00 oz Hallertauer Hersbrucker [4.00 %] (60 min) Hops 14.1 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.048 SG
Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.71 % Actual Alcohol by Vol: 4.95 %
Bitterness: 14.1 IBU Calories: 468 cal/l
Est Color: 7.1 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 4535.92 gm
Sparge Water: 22.05 L Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 11.83 L of water at 169.6 F 154.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Corn Sugar) Volumes of CO2: 3.6
Pressure/Weight: 3.2 oz Carbonation Used: -
Keg/Bottling Temperature: 40.0 F Age for: 14.0 days
Storage Temperature: 40.0 F

Notes

SG=1050
FG=1014 11/29/08
FG=1012 12/3/08
FG-1012 12/7/08 Keg it-7.1oz corn sugar (bottle 4)

[nigebeer]

Thanks for the info guys, I am definitely going to try one of these.

Paul, what was your fermenting regime?

BR Nigebeer

[aceuass]

left in a closet at about 70F for a couple of weeks, than crash cooled in the shed to about 40
Cheers
Paul

[Scotty]

I am planning on making this for a mates stag weekend in June as it is his favourite beer.

My question is, I am planning on doing a 40l brewlength and to make things easier, I would prefer to use the Wyeast smackpacks saving the need to culture a whitelabs vial. How many would I need in order to achieve a successful ferment?

[symptomlesscoma]

100-200g of Munich malt is always good in a Hefe Weizen.
And maybe the same in rolled/porridge Oats to keep it hazy.

[MAF]

I am planning on making this for a mates stag weekend in June as it is his favourite beer.

My question is, I am planning on doing a 40l brewlength and to make things easier, I would prefer to use the Wyeast smackpacks saving the need to culture a whitelabs vial. How many would I need in order to achieve a successful ferment?

you can check on the mr malty calculator: http://www.mrmalty.com/calc/calc.html

[Scotty]

How long would you normally condtion for, plus how much sugar would I need to add to each bottle to achieve the desired carbonation?