EdWorts Bavarian Hefe

Discussion in 'General Brewing Discussions' started by Nola_Brew, Jul 21, 2015.

  1. Nola_Brew

    Nola_Brew Active Member

    Joined:
    Jul 9, 2015
    Messages:
    380
    Likes Received:
    246
    Trophy Points:
    43
    Location:
    Looziana
    First Post. been using the various calculators on the site. Very helpful for a newbie.

    I am planning on brewing a 1 gallon version of this recipe. I have a couple questions:
    - Can I use Safale WB-06 instead of Wyeast 3068? If so should I just pitch 1/2 of the package? If there is a better yeast, let me know. At this point in my brewing career I'm not yet comfortable using liquid yeast or making a starter.
    -If anyone here made this recipe, which German Wheat to use? My LBHS has Briess Red Wheat Malt and Weyermann German Light (Pale) Wheat Malt. Which is best? Just want to make sure I get the correct grain.
    - Rice hulls.. I am a BIAB brewer. is rice hulls necessary? I know the recipe says "if needed". If it's necessary then I will get some.


    I do not want to stray from the original recipe. If using dry yeast will make alot of difference then I'll use liquid and figure it out.
    Thanks
    Eddie
     
  2. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    you didn't post a recipe to review but to answer the wheat question I personally use white wheat and flaked wheat, the flaked has more flavor, the white is the backbone
     
  3. Nola_Brew

    Nola_Brew Active Member

    Joined:
    Jul 9, 2015
    Messages:
    380
    Likes Received:
    246
    Trophy Points:
    43
    Location:
    Looziana
    I didn't post the recipe because it's from another forum. Don't know the rules here about posting from other places.
    His recipe calls for the following:
    German Wheat
    German Pilsner
    Rice Hulls to prevent stuck mash (optional)
    Hallertau for Hops
    Wyeast Weihenstephan 3068 with starter

    In the post, which is over 100 pages long, someone mentions Red Wheat Malt so I'm kind of leaning towards that but just wanted to make sure before I head to the LBHS to pick up my ingredients.
    His recipe is 5.5 gallons. I'm sure he uses all of the liquid yeast but since I never used liquid yeast or made a starter I would prefer to use dry yeast if I can get the same flavor.
     
  4. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    dry yeast is fine, just make sure you shake it well for plenty of oxygen
     
  5. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    don't worry about rice hulls if its something you haven't done before, if your brewing in a bag you might not need them at all
     
  6. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    red wheat has a slightly more grainy flavored than white wheat
     
  7. Nola_Brew

    Nola_Brew Active Member

    Joined:
    Jul 9, 2015
    Messages:
    380
    Likes Received:
    246
    Trophy Points:
    43
    Location:
    Looziana
    Thanks for the replies. I am brewing in a bag. I'll also stick with German White as opposed to red.
     
  8. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,418
    Likes Received:
    6,672
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Answer to first question: Of course you can use different yeast. Expect different results. Answer to pitch rate: Pitching a whole packet or a half-packet of the yeast will produce a different result in one gallon than pitching a whole 11 gram packet into five gallons of wort. If I were doing this as a test batch, I'd look at my pitch rate, in this case, are you using one or two packets of yeast, and scale down. German weizens typically use red yeast instead of white, there will be a slight difference, it may not be detectable. One note on scaling: It's much harder to scale liquid yeast!
     
  9. Austin

    Austin Member

    Joined:
    Dec 26, 2013
    Messages:
    243
    Likes Received:
    0
    Trophy Points:
    16
    Links to HomeBrewTalk are fine. We're part of the same network. I'm actually the admin over there too.
     
  10. Nola_Brew

    Nola_Brew Active Member

    Joined:
    Jul 9, 2015
    Messages:
    380
    Likes Received:
    246
    Trophy Points:
    43
    Location:
    Looziana
    Ok. Thanks. Didn't know and didn't want to ruffle any feathers.
     
  11. Nola_Brew

    Nola_Brew Active Member

    Joined:
    Jul 9, 2015
    Messages:
    380
    Likes Received:
    246
    Trophy Points:
    43
    Location:
    Looziana
    To date, I've only brewed 1 gallon batches and used 1/2 half of a yeast package. I messed around with the yeast calculator here but could not figure it out.
    I'll hold off on brewing Bav Hefe until I figure out the yeast.
     
  12. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    most packets are 11 grams and 1 packet will do a 1045 to 1055 or less beer so I would think it would depend on your starting gravity, 2 to 2.5 grams for anything under 1055 would be fine
     
  13. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,418
    Likes Received:
    6,672
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Key here is, if you intend to scale the recipe up, to emulate what you'd be doing in the scaled-up beer. That means pitching 2-3 grams of yeast from the packet rather than half. If a gallon is your default size and you've been using a half-packet, keep doing so! Just be aware that your beer will change based on pitch rate if you increase the size and don't scale up the yeast proportionally.

    A note on hefeweizens: If you want strong ester or phenol flavors, those come from stressing the yeast. The pro brewers I talk with who make great hefeweizens all underpitch. Based on that, I wouldn't pitch more than two grams of yeast into a gallon of wort....
     
  14. Austin

    Austin Member

    Joined:
    Dec 26, 2013
    Messages:
    243
    Likes Received:
    0
    Trophy Points:
    16
    I really appreciate that!
     
  15. Nola_Brew

    Nola_Brew Active Member

    Joined:
    Jul 9, 2015
    Messages:
    380
    Likes Received:
    246
    Trophy Points:
    43
    Location:
    Looziana
    I'm strictly doing 1 gallon batches at the moment with intention of increasing to 2-3 gallon batches, maybe 5 gallon if I can find a recipe my wife likes. Total of three batches so far. Two extracts and 1 BIAB. I've pitched 1/2 of the yeast packet for each. being a newbie, I probably should have only pitched a couple grams for the BIAB batch I did.
    With that said, if I were to pitch 2-3 grams for a 1 gallon batch, how would I measure that since the yeast package is sanitized? Would it be just an estimate?
    I've looked at the yeast pitching calculator on BF but I could not figure it out. Only played with it for a few minutes. Never could figure how much dry yeast to pitch as it seems more geared towards liquid yeast.
     
  16. Nola_Brew

    Nola_Brew Active Member

    Joined:
    Jul 9, 2015
    Messages:
    380
    Likes Received:
    246
    Trophy Points:
    43
    Location:
    Looziana
    Back to the yeast calculator, when I enter the started OG and wort volume, the drop down box for target pitch rate provides a few options. I could never figure out how much yeast to pitch in grams. Is the calculator suppose to provide that info?
    I don't want to just "estimate". I would like to get a good feel for how much yeast I need to use.
     
  17. Nola_Brew

    Nola_Brew Active Member

    Joined:
    Jul 9, 2015
    Messages:
    380
    Likes Received:
    246
    Trophy Points:
    43
    Location:
    Looziana
    Sorry for the repeated posts.
    Mrmalty.com has a yeast pitch calculator that shows how many grams of dry yeast are needed for a set number of gallons of wort.
    This calculator is helpful but my question is how do I measure the amount of yeast I need since everything touching the wort at this point needs to be sanitized? I have a scale and cup I can use but the cup will be wet when sanitized and useless for dry yeast.
    Probably a newbie question but I didn't see the answer anywhere I've been reading.
     
  18. jmcnamara

    jmcnamara Well-Known Member

    Joined:
    Aug 29, 2012
    Messages:
    2,457
    Likes Received:
    1,947
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Rosedale, MD
    could you just weigh the (sanitized) cup and water (to rehydrate the yeast), zero the scale, then just add dry yeast until you hit x grams? not sure how precise your scale is, but that might work
     
  19. Nola_Brew

    Nola_Brew Active Member

    Joined:
    Jul 9, 2015
    Messages:
    380
    Likes Received:
    246
    Trophy Points:
    43
    Location:
    Looziana
    Not planning on re-hydrating dry yeast.
    guess I could weigh the packet and add some, then weight the packet and add until I hit the desired amount needed. Probably would be the best way.
     
  20. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,418
    Likes Received:
    6,672
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    ALWAYS rehydrate dried yeast! You're killing off over half of the cells if you do not.
     

Share This Page

arrow_white