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Hefeweisen - All Grain Recipes
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Written by Marty Tippin
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Description:
This turned out to be probably the best beer I've ever made. I made an 11 gallon batch so I could add raspberries to half of it for a raspberry wheat and have the other half as an American wheat. I was amazed at how well both came out and plan to do another batch when it cools off a little outside.
To make a raspberry wheat from half the batch, I added 5 lbs of raspberries (purchased frozen, thawed to room temperature and mashed with a potato masher) to a large fermenter and racked half of the batch into it after the secondary fermentation was complete. This fermented another two weeks before bottling with 3/4 cup of corn sugar. FG after raspberry fermentation was 1.001 (!)
The American Wheat half of the batch has a nice citrusy flavor and is quite cloudy (which I wanted). The raspberry half is a deep red color, and has a magnificent raspberry aroma and pronounced raspberry flavor. It had a real alcohol bite for several weeks after bottling (due to the SG drop from 1.049 to 1.001) but has mellowed quite nicely in the last month or so - it still packs quite a kick though! |
Ingredients:
- 3.0# Unmalted Wheat
- 3.5# Wheat Malt
- 8.0# Klages Malt
- 1.0# Carapils (Dextrine) Malt
- 1.5# Vienna Malt
- 2.5 oz. Tettnanger (whole) 4.3% boil 45 minutes
- 1.0 oz. E. Kent Golding (pellets) 4.5% boil 45 minutes
- BrewTek "American White Ale" CL-980; 1 gal starter built up from slant
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Procedure:
I get about 88% conversion efficiency from my system so you may need to adjust the grain bill to reach the same OG. About 23 IBU total for hops.
Crush unmalted wheat separately from other grains. Add water to cover and boil 30 minutes, adding more water as necessary (the grains soak up a lot!). Stir often and watch for scorching.
While wheat is cooking, mash-in remaining grains using abou 1.33 qt water per lb of grain at room temperature. Raise to 104F and hold 30 minutes.
Add cooked wheat and raise temperature to 140F. Hold 45 minutes. Raise to 155F and hold 90 minutes or until conversion is complete. Mash-out at 168F for 10 minutes.
Sparge at 168F pH 5.7 to collect 13 gallons for boiling.
Boil 90 minutes, adding hops during last 45 minutes and 1 tbsp Irish Moss during last 15 minutes. Cool, aerate thoroughly and pitch yeast starter.
Ferment 1 week at 68F, rack to secondary and ferment another 2 weeks at 68.
Bottle with 3/4 cup of corn sugar per 5 gallons or keg and force carbonate to 2.5 atmospheres. |
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Written by Rich Lenihan
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Description:
I just made a dunkelweizen this weekend. I would say, from reading Warner's book, that the best way to add color is with dark munich malt. I don't think (from memory) that he used crystal or chocolate malt in any of his recipes. Since I could not find any dark munich malt, however, I "cheated" with crystal and chocolate malt. |
Ingredients:
- 5 lbs wheat malt
- 3 lbs light munich
- 1.25 lbs Briess 2-row
- 8 oz light crystal (20L)
- 2 oz medium crystal (40L)
- 2 oz chocolate malt (400L)
- 1 ounce Hallertauer hops (4.9% alpha, boil)
- wheat yeast (Wyeast Bavarian wheat or Yeast Labs W51)
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Procedure:
This, along with a 90-minute boil, gave me the medium-amber color I was looking for. Time will tell if the crystal and chocolate will give the beer an undesirable harshness. I think you'd want a fairly soft finish in any weizen. I've tried this year's SA Summer Wheat (Dunkelweizen) and I think it's too harsh, as well as under-carbonated. The color's right, though. |
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Written by Frank Dobner
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Description:
The batch does not taste bad although the cherry taste is none to prominent. |
Ingredients:
- 6 pounds, 2 Row English Pale Malt
- 4 pounds, Malted Wheat
- Gypsum (for adjusting PH)
- Irish Moss (Clarity)
- 10--1/2 pounds, Cherries
- 1 pound, Honey
- 1 ounce, Saaz Hops - Boiling
- 1/4 ounce, Saaz Hops - Finishing
- yeast
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| OG: 1.040 |
Procedure:
I mashed using 10 quarts at 140 F strike heat for a protein rest at 130 F. Then added an additional 5 quarts at 200 F to bring to a starch conversion at 150 F raised to 158 F, with a mash-out at 168 F. Sparged with 5 gallons of water at 168 F recovering over 7 gallons. Boiled for two hours. Chilled down to about 70 F, pitched yeast. |
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Written by Glen A. Wagnecz
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Description:
Here's a recipe for a wheat beer I brewed recently. It has a golden orange color and a nice tang to it. Enjoy.
1. I'm finding more and more uses for Cascades!
2. It's called "cat claw" wheat because of an incident that occurred while brewing. Both the cat and dog (65#shepard) are allowed to watch the brewing process but are not allowed to cross the line from the den into the workshop area. They normally are content to sit side by side and share the dooorway. For some unknown reason (this batch smelled particularly good??), a fight broke out and the dog bought a mean shot from the cat on the nose. I couldn't call it whining pooch wheat, could I??
3. Don't fear the high wheat to pale ratio as far as a stuck mash drain. I had no problem whatsoever and even had to slow the drain rate down so as to not sparge too quickly. (I use a 6' X 1/2" slotted coil as my manifold).
4. EXTRACT BASED. I've made a good extract based wheat using the same proportion of hops/time schedule and 3.3 #'s of Northwestern Lq. Extract + 4 #'s of light DME (domestic-Red Bank Brewing). |
Ingredients:
- 15 pounds of wheat malt
- 10 pounds of pale 6-row malt
- 1.5 oz. of fresh '93 cascade whole hops
- 0.75 oz. of fresh '93 tettnanger whole hops
- 3/4 # Laaglander light DME
- Wyeast #3056
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| OG: 1.056 FG: 1.015 |
Procedure:
1. Make a starter with the 3/4 # of DME and 1 gallon of water. Boil down to 3/4 of a gallon and cool with an airlock in place. Pitch a _well puffed_ pack of 3056. Let this go for two days.
2. Preheat the mash chest with a quart or two of boiling water. Empty preheat water and mash in the grains with about 5 gallons of 140 F. to hit a protein rest around 122 F. After about ten minutes, withdraw 4 quarts of liquor from the bottom of the mash, bring to a boil, and add back to the mash. (This was to hold temp., you might not have to).
3. After another ten minutes (20 minutes total protein rest), use about 4-5 gallons of boiling water to hit around 155 F. Hold for 45 minutes. Additional boiling water can be used if necessary, but should be avoided if possible. (I like to hold the extra H20 for sparge if I can). You can also withdraw a gallon at a time, bring to a boil, and return it to the mash (2-3 times max.) to hold temp. (Yes, I know that I'm over the 1 qrt./#grain recommendation...)
4. Sparge right into the kettle using 7 gallons of 175 F. water. Go right to the boil (that's right, no mashout) and skim off the gray oily foam that comes to the top (subsides after 5-10 minutes).
5. Boil down to 13.5 gallons and add the cascades. Boil for 60 minutes.
6. Turn off heat and add the tettnanger. Let steep for about 15-20 minutes. Run through cooling unit to yield three four- gallon cuts to three 5 gallon fermenters. OG on my last run was 1.056.
7. Pitch 1 qrt. of well mixed starter to each fermenter. Ferment at 70 F. for 2-3 days, until things settle down. Lower temp to 67-68 and ferment for another 11-12 days (total 2 week ferment). I use the brewcap system (except for stouts!) and tap the yeast that settles. Final gravity should be around 1.015 to 1.018.
8. Siphon to keg, chill to 45 F. and C02 at 2.6 volumes (30 psi til it won't take any more, then go to about 17 psi).
9. Bottle and age for at least three weeks. It's good off the keg right at day 0 but improves mucho by day 21! |
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Written by Tony Babinec
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Description:
Target starting gravity is in the range of 1.050-1.055, so adjust the above grain bill. For a dunkelweizen, substitute a couple pounds of Munich malt for some of the pale malt, and substitute crystal malt for the cara-pils.
Cracking the wheat malt correctly takes some practice. I set the Corona mill more finely than for barley malt. The idea is not to pulverize the wheat malt, but to crack it well. |
Ingredients:
- 4--1/2 pounds, pale malt (barley)
- 4--1/2 pounds, wheat malt
- 1/2 pound, cara-pils malt
- 4 AAUs, Hallertauer (or other German hop) (bittering)
- light finishing hop (1/4--1/2 ounce, Cascade, last 10 minutes
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Procedure:
When mashing, an initial protein rest is advised. If the usual protein rest is roughly 30 minutes, you might conduct a protein rest for 45 minutes at 122 degrees F before boosting the mash to a starch conversion temperature of 153/5 degrees F. |
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