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Weissbier recipe and method

Post #1 made 14 years ago
by paulnwright
My wife usually takes nothing but a mild interest in the home brew (excuse pun), but, as things warm up, she did suggest brewing a Weissbier - as she knocked back a Schnieder Weisse - it is one of her favourite styles.

Think I need some more practice on BIAB first, but i was wondering if anyone had a good weissbier recipe out there - neither of us averse to a good cloudy weissbier.

Secondly, I would assume the yeast and fermenting temperatures are crucial to get those weissbier flavours. Does anyone have any advice on this....I have a couple of cool areas in the house/garage, but they maybe too hot come high summer - even in the UK!!

Or am I worrying about too much fine detail? :think:

Post #2 made 14 years ago
by Yeasty
Hi Paul

A weissbier is on my list and we may be just in time regards to the weather ! I'll have a look around for a recipe, if you find anything interesting in the mean time post a link and we can get it onto the calculator.

Y
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Post #3 made 14 years ago
by paulnwright
Yeasty

There's a list here: http://hopville.com/search?q=weissbier&type=all-grain

Yeast info given...all seem accessible in the UK.

Nothing on temps though, I seem to be reading a 'rule of thumb' that picthing temp + ferementing temp should equal 30. I should be able to chill the wort to tap water temps with an immersion chiller, so that should mean the cooler bits of my house might be ok for the week or so to ferment.....looks kind of promising as long as I try soon.

Might have to be the next experiment, rather than a standard pale ale I was planning for BIAB No.2

[BTW, thanks for yr advice on another thread - eventually had to keg at 1024 - but all seems ok!!!]

P

Post #4 made 14 years ago
by Yeasty
Choices Choices :think: :think: :think:

How about this one http://hopville.com/recipe/474213/weize" onclick="window.open(this.href);return false; ... -weissbier nice and simple, and the notes say "Perfect light Hefe style. Had some German folks drink the crap out of it at a party. Nice banana & spice notes."
Last edited by Yeasty on 22 Mar 2011, 00:19, edited 5 times in total.
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Post #6 made 14 years ago
by Yeasty
Ferment at 18c I recon, which is still doable this time of year. I'll write up the above recipe into the calc' tonight and see how it looks.
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Post #7 made 14 years ago
by Yeasty
Standard Weissbier Calculator attached.

Suggested yeast White labs Hefeweizen Ale (WLP300)

The values are as per Hopville recipe(linked in post #4), you may need to change Brew length and efficiency to suit your equipment.

IBU's : These are a couple of points out due to formula differences (or not depending how you look at it :? )

Original Brewer Graham Peel
Tasting notes: Perfect light Hefe style. Had some German folks drink the crap out of it at a party. Nice banana & spice notes.

Please feel free to comment :shoot:

Yeasty
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Last edited by Yeasty on 22 Mar 2011, 06:47, edited 5 times in total.
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Post #9 made 14 years ago
by shibolet
paul,
what yeast are you planning on using?
i'v had good success with Danstar Munich. ferment at 17-19 C
the basic recipe is super simple: 50/50 pilsner and wheat malt, and some German hops at 60min for around 15-18 IBU.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #10 made 14 years ago
by paulnwright
Managed to order some White labs hefeweizen yeast.....not sure how long it's going to take to reach me!!

At the moment, I am just keeping stuff crossed it does not get too warm in the interim, as the ferementing temp looks crucial, and there's no room in the fridge for a fermenting bucket!!....although I've just thought, I think I know a man who has a spare fridge in his garage!! Wow, 18C must be a bit of feat in Israel!

Thanks for the tip re: Danstar....if this works I'll give it a go

Post #11 made 14 years ago
by shibolet
18C is quite a feat in Israel. i usually use a fridge except for two or three months in the winter.
if the weizen ferments at a warmer temp it'll still be fine, you will just get more of those banana clove esters (which i personally don't care for).
Last edited by shibolet on 23 Mar 2011, 23:14, edited 5 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #12 made 14 years ago
by nik
Hi Sib .
A question does Danstar Munich produce esters like Weizen liquid yeasts(wyeast 3068/white labs alternative)?
I mean the clove banana .
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Post #15 made 14 years ago
by shibolet
Nik,
your lucky you can get liquid yeast. is it available in Greece or do you order from Germany/Belgium?
we can't get liquid yeast here and so we're very restricted with what we can brew.
and when you say expensive - how much?
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #16 made 14 years ago
by nik
I have to order it from our one and only homebrew e-shop here which orders them from Belgium and only carries wyeast 3068 regularly and one or two types more .Weiss is quite popular here .It costs about 10.50 Euros which is not very overpriced but it cost almost the same as the grainbill needed for a Weiss .Thats why I am trying to find good dry alternatives.
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Post #17 made 14 years ago
by shibolet
nik,
10.50 Euros is way expensive. it's good weissbeir doesn't require that many hops.
the situation here is that the two homebrew supply importers don't carry liquid yeast at all. we're stuck with Danstar and Fermentis for all of our brews.
every once in a while, a brewer will carry over some wyeast or whitelabs yeast from the US and we all try to get some first or second generation yeast to reuse as far as it will go. many of us got stuffed with using a third gen Abbey Ale yeast harvested from a year old bottle of homebrew. we were all doing Belgians and they all had stuck ferments at around 1.040. crap.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #18 made 14 years ago
by nik
Why dont you try the following...
Because of almost the same situation as you .My self and some fellow brewers (we are all live close ) decided from the new season to buy some liquid yeasts an propagate them in slants so we can built a usefull yeast bank to cover each years brewing needs .This way there will be always good yeast and the cost will be minimum for each.
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Post #20 made 14 years ago
by Yeasty
I finaly got around to brewing this yesterday. The Brew gods have been against me of late and finding time to brew has been a PITA.

I found myself with a free afternoon yesterday so I decided to brew. It was a bit of a rush to finalise things and it was a bit of a cock up :headhit: . I adjusted the calculator to fit the amount of grain I had in stock but forgot to adjust the efficiency to 79% and the boil time to 60min. I didn't notice until after taking my preboil gravity reading. I just went with the flow and did a 90min boil, volume into fermenter was +1L and FG was spot on so things worked out in the end :clap:

Oh! and I did a Hochkurz mash 63/70/78c including mashout. Can't wait to see how it turns out.

:peace:

Yeasty
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Post #21 made 14 years ago
by paulnwright
:clap:

I opened a bottle of mine at the weekend, 10 days after bottling. The weather was so good, I needed a beer!

Much better with the maturation in the bottle, so should get better with time. A little estery, but nothing major (personally, I like the banana and clove thing). Tastes not half bad, but lacks a bit of umph. Hopefully your hochkurz mash might add character (I also lost a bit of alcohol to poorer than expected efficiency). :blush:

How was the hochkurz, by the way...easy?

Compared it to a Weihenstephaner....but they have a modicum more experience of brewing than |I ;)

Lighter, definitely, and lacking a bit of character. Fantastic colour, perhaps needed some more hop?? Also, I had no reaction to the yeast either!!! I can see why the originator on Hopville said his German friends 'drank the crap' out of it, now.

Definitely sold on BIAB, though. The first brew was a stout that came out as weakish dark mild. Tastes ok, but had a bit of astringency (might be due to mashing chocolate malt at too higher a temp?)...but I have noticed I seem to get this more when I keg, or maybe it is just that I keg these beers. Didn't get it when I bottled an extract version of the same dark recipe earlier in the year.

No such problems with this brew. Now thinking I want something citrusy, Amarillo maybe...the Amarillo APA on this site seems to go down well!

Getting there...slowly. Good luck with your brew, Yeasty!

Post #22 made 14 years ago
by Yeasty
paulnwright wrote:How was the hochkurz, by the way...easy?
Very easy, took a guess on strike temp and doughed in at 66c, hit 63c, dropped to 62 after 15min due to a new lagging system that didn't work so well. Applied heat and just kept stirring, brought back to 63c and left for another 15min. Same story bringing it up to 70c and 78c for mash out.

My biggest problem was that I had 2 glass thermometers and 1 electronic and they all had different readings. :headhit: I've got to make the effort to calibrate them.

Brews fermenting away at 15-18c. lucky for me today has been alot cooler. Looking forward to getting it in the bottle. :drink: :drink:
Last edited by Yeasty on 27 Apr 2011, 04:40, edited 5 times in total.
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Post #23 made 14 years ago
by shibolet
sigurdur wrote:I'm really sorry to bump an old thread like this, but my best Hefeweissen had the following specs:
OG ~1.045 with 50/50 pils/malted wheat
IBU ~12-15 (Tinseth .. but numbers are meaningless, so just use german noble hops with low calculated IBU)
Yeast Wyeast 3068
Mash temp ~65-66°C
Pitching temperature 13°C
Fermentation temperature 17°C
Let the fermentation temp rise from 13°C to 17°C over approx. 24 hours.
Let it sit in the fermentation vessel for 10 days or so (make sure fermentation is finished though...!!)
Bottle and carbonate at approximately 3 volumes.
Consume after 2-3+ weeks in the bottle.
Classic :clap:
Last edited by shibolet on 05 Sep 2011, 12:34, edited 5 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #24 made 14 years ago
by stux
Same recipe as mine :)

Will try the ramp to 17C next time :)
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #25 made 14 years ago
by swampy
Hey Sigurdur,
I like the look of your Hefeweissen recipe.
I'm really sorry to bump an old thread like this, but my best Hefeweissen had the following specs:
OG ~1.045 with 50/50 pils/malted wheat
IBU ~12-15 (Tinseth .. but numbers are meaningless, so just use german noble hops with low calculated IBU)
Yeast Wyeast 3068
Mash temp ~65-66°C
Pitching temperature 13°C
Fermentation temperature 17°C
Let the fermentation temp rise from 13°C to 17°C over approx. 24 hours.
Let it sit in the fermentation vessel for 10 days or so (make sure fermentation is finished though...!!)
Bottle and carbonate at approximately 3 volumes.
Consume after 2-3+ weeks in the bottle.
What does anyone think if POR hops were used instead?
I haved brewed heaps of extract brews with 50/50 liquid wheat and light malt with POR hops - I dont really know what style category it may fall under, I just like it. .....thought this may be similar??
Last edited by swampy on 19 Oct 2011, 19:56, edited 5 times in total.
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