american hefewiesen

Discussion in 'Recipes for Feedback' started by weldedsord, Apr 26, 2019.

  1. weldedsord

    weldedsord Member

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  2. J A

    J A Well-Known Member

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    I've brewed a very similar recipe in the past. You'd probably be very happy with this beer as you have it laid out.
    I might suggest C-20 rather than C-40 but the slightly more toffee/caramel flavor might be a nice addition.
    If you want to think about other American hops, Crystal is a perfect variety for a beer like this. - some noble qualities with very bright citrus/lemon notes.
    I've used the WB-06 and it'll do nicely but I've found that I really, really prefer the flavor of Mangrove Jack M-21 Belgian Wit yeast for beers like this.
     
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  3. weldedsord

    weldedsord Member

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    ill try crystal but my provider doesn't carry mangrove jack what about wyeast 1010 any thoughts
     
  4. Nosybear

    Nosybear Well-Known Member

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    You're really brewing an American Wheat. It's the German Weissbier yeast that make it a Hefeweizen. But that's the BJCP in me coming out - looks like a decent brew.
     
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  5. J A

    J A Well-Known Member

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    WB-06 is supposed to be the Weihenstephan yeast. If hopping is kept in line with BJCP guidelines and fermentation temps bring out a good balance of phenols and esters, I think he could have a pretty convincing Hefweizen. ;)
     
  6. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    #6 Iliff Avenue Brewhouse, Apr 26, 2019
    Last edited: Apr 26, 2019
    So I'm confused. Are you trying to make a hefe or an american wheat? That should determine your yeast choice.
     
  7. Nosybear

    Nosybear Well-Known Member

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    I didn't realize they had a hefe strain. Must be fairly new.... Okay, now, given that the yeast is a Hefeweizen strain, I'd lose the crystal malt, maybe replace it with Carafoam, and replace the hops with either Hallertau or Tettnanger. Unless you're wanting to make an American Wheat, in which case I'd switch yeasts and go with a more assertive, American style hop. But I'm a traditionalist when it comes to my German brews. And as some have said, it'll make beer.

    But back to my original point: An American Hefeweizen is confusing. Unless this is some kind of fusion brew based on the American hops (Crystal) and Crystal Malt, these two styles are one of the few either-ors in brewing, with the outcome dependent on the yeast strain (and to a lesser degree, the malt - American wheats tend to use a lower proportion of wheat that Germans).
     
  8. weldedsord

    weldedsord Member

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    yeah I'm going to use wb-06 a strain I used in a hefeweizen before and was happy and ill go with what I was going to do before crystal in us tettanager but the whole point of this experiment anyways is to see what happens when you try to make a hefewiezen using only north American ingredients thanks for the feedback
     
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  9. Nosybear

    Nosybear Well-Known Member

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    Sounds like an interesting experiment. Keep us informed, please!
     
  10. weldedsord

    weldedsord Member

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    ok ill update the thread when I brew it
     
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  11. Head First

    Head First Well-Known Member

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    With 71% wheat in mash rice hulls would be your friend.
     
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  12. weldedsord

    weldedsord Member

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    I was told you don't need rice hulls in biab? the rice hulls was to stop stuck sparge in a mashtun witch you don't do in biab that's just what I was told at least
     
  13. Nosybear

    Nosybear Well-Known Member

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    You still need liquid to flow through the grain in BIAB. Don't know what a stuck mash would look like there, maybe like a ball of clay?
     
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  14. J A

    J A Well-Known Member

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    ^^^That's what I was thinking...
    I use a bag in a tun with false bottom so I can recirculate and you can unstick your sparge when recirculating by lifting your bag and getting things flowing again. Given that, you can't really get a stuck sparge with a straight BIAB set up, but if you're not getting enzyme-rich liquid in contact with all the starches, you won't be getting the efficiency you could be.
    I think it's going to come down to your mash thickness. If you do full-volume mash, rice hulls will be redundant. If you're mashing at 1.25-1.5 quarts per lb and then batch sparging, you may benefit from at least a good double handful of rice hulls.
     
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  15. weldedsord

    weldedsord Member

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    I do a straight biab full volume mash to clear things up
     
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  16. J A

    J A Well-Known Member

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    ^^^Brew on! I doubt that the rice hulls will make a big difference. If it was me, I'd definitely stir it a time or three during the mash to be sure everything is getting good contact time.
     
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  17. weldedsord

    weldedsord Member

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    ok I will :)
     
  18. Trialben

    Trialben Well-Known Member

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    Heaviest Wheat to pale malt ratio I've gone is 60/40 I do mash pretty thin Biab style and can't remember having any issues.
     
  19. weldedsord

    weldedsord Member

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    just brewed the hefe besides my biab bag breaking every thing went good near perfect gravity slightly higher than expected be back in two weeks when fermentation is done
     
  20. Trialben

    Trialben Well-Known Member

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    What your Bag broke! I'm guessing the wort wasn't draining to quickly from all the wheat?
     

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