Awesome hefeweizen recipe anyone?

Discussion in 'Homebrewing' started by SirRuss, Sep 1, 2012.

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  1. SirRuss

    SirRuss Initiate (0) Nov 5, 2010 California

    I'm planning on brewing my first hefe, and looking for badass recipes for inspiration - difficulty level not an issue - just needs to be uber awesome! I also want a banana-focussed brew, and although I understand the importance of ferm temp in this respect, I'd still appreciate yeast recommendations.

    Cheers peeps
     
  2. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    For 5 gallons...

    All grain option:
    5 lbs Wheat malt
    4 lbs Pilsner malt
    1 oz any Noble hop (60 min)
    Wyeast 3068 Weihenstephan Weizen

    Extract option:
    6 lbs Wheat DME
    1 oz any Noble hop (60 min)
    Wyeast 3068 Weihenstephan Weizen
     
  3. messrock

    messrock Initiate (0) Dec 9, 2010 Massachusetts

    If the LHBS doesn't have 3068 and recommends 3333 don't do it. 3333 Is highly flocculent and lends far more clove than banana, no matter what your ferm temp.
     
  4. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,611) Jun 8, 2005 Michigan
    Pooh-Bah Society

    You could google = el hefe gordon strong

    That will give an advanced recipe that uses a decoction.
     
  5. sarcastro

    sarcastro Savant (1,097) Sep 20, 2006 Michigan

    What do you do as far as pitching/fermentation temps?
     
  6. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    Pitch around 67, ferment around 70 to accentuate the banana. For less banana, ferment cooler.
     
  7. nolabrew

    nolabrew Initiate (0) Apr 20, 2010 Louisiana

    Trade with me. I wanted a well balanced hefeweizen so I fermented at 62°, then on the third day a fucking hurricane took out my power so it finished around 80°. I bottled it a couple of days ago and it tasted like a black banana.

    That recipe above looks good. Add a pound of munich for a little more body if you want.
     
  8. VikeMan

    VikeMan Grand Pooh-Bah (3,043) Jul 12, 2009 Pennsylvania
    Pooh-Bah Society

    If you like it that way, sure, I guess. But for the OP: Munich is not traditional in a Hefe. HB42's recipe is about as quintessential a hefeweizen as you can make.
     
  9. JimmyTango

    JimmyTango Initiate (0) Aug 1, 2011 California

    What are the proper TOG TFG and mash temps for one of these?
     
  10. VikeMan

    VikeMan Grand Pooh-Bah (3,043) Jul 12, 2009 Pennsylvania
    Pooh-Bah Society

    Not familiar with TOG and TFG. OG and FG? 1.048 and 1.012 would be pretty typical. A single infusion mash at about 152F is what I do, but a lot of people decoct.
     
  11. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California
    Deactivated

    65% Wheat
    35% Pils
    Hallertau M. FWH to 10-12 IBU
    Triple Decoction w/ Rests at 112F, 148 F, 158 F, 168 F
    Yeast: 3068 (Banana, Clove) or 3638 (Vanilla, Pear/Apple, Clove, very minimal banana); I start low at about 60 F and keep it near there for 48 hours before letting it ramp to finish up.
     
  12. JimmyTango

    JimmyTango Initiate (0) Aug 1, 2011 California

    Thanks.
     
  13. HopNuggets

    HopNuggets Initiate (0) Oct 8, 2009 Connecticut

    I just did 6# Wheat DME, 1oz Hersbrucker (60 mins - 9IBUs) and Safale WB-06. The beer was awesome out of the fermenter and then I aged in on 5.5# of fresh picked then frozen blueberries and it's still delicious but I want to brew it again and just have it unfruited. The WB-06 gave it some clove aroma but I would probably choose a Wyeast option next time.
     
  14. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    I'll second the pear and clove character of 3638. About 10 years ago I made a Dunkels Weisse with this yeast. A great beer (yes, I still rmemeber this one). It was an extract/specialty grain beer:

    6 lbs Weizen DME
    0.5 lb light DME
    5.5 oz 40-50 L crystal
    5.5 oz 48-60 L Carawheat
    1 oz Special B
    0.7 oz 5.3 AA Mt. Hood 60 min
    Wy3638
    Pitched at 75 F, ambient air temperature during ferment = 65 F
    OG= 1.057
    FG = 1.015

    From my notes it seems that the mouthfeel was a bit light. The pear esters were awesome, unlike any other beer I've ever had.

    I recently made a more standard Weissbier that scored well in the Beehive Brewoff. Very similar to HB42's recipe above, although I used WLP300 (which is supposed to be the same as Wy3068). The fermentation temperature was sort of all over the place: 69 F to 76 F then down to 65 F (after putting a wet T-shirt over it). This beer is pretty subtle, however -- phenols with a bit of banana, but not at all in-your-face. Only one data point, but WLP300 doesn't seem like the yeast to use if you want a lot of banana.
     
  15. homebrewer88

    homebrewer88 Initiate (0) Aug 18, 2011 Virginia

    dry hop it with citra
     
  16. VikeMan

    VikeMan Grand Pooh-Bah (3,043) Jul 12, 2009 Pennsylvania
    Pooh-Bah Society

    In a hefe? Why?
     
    jlpred55 likes this.
  17. Hanglow

    Hanglow Pooh-Bah (1,977) Feb 18, 2012 Scotland
    Pooh-Bah

  18. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,611) Jun 8, 2005 Michigan
    Pooh-Bah Society

    evantwomey likes this.
  19. MLucky

    MLucky Initiate (0) Jul 31, 2010 California

    Damn. This is how I would do it if I wasn't so damn lazy. I did a similar recipe, but wimped out with the single decoction. As near as I can recall, away from my notes, it was 50/50 pils/wheat, hallertau to about 18 IBU, single decoction (can't recall rest temps offhand), Wyeast 3068, ferment at 64 throughout.
     
  20. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,274) Jan 20, 2012 Colorado
    Pooh-Bah Society Trader

    Have you used citra in a wheat beer? I'm curious as to how it came out for you. I've got an american wheat in the primary and an ounce of citra in my freezer. At night while I sleep I swear that beer calls out to be dry hopped this weekend...
     
    Eriktheipaman likes this.
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