Hefe-Weisse Recipe Wanted

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Hefe-Weisse Recipe Wanted

Postby Sven » Thu Jan 31, 2002 12:11 am

I would really like to make a nice, cloudy, yeast ladden, stir the bottom of the bottle and slam it in to your glass hefe. Something like a Franziskaner, but not the new stuff they are shipping to use these days, but the old recipe that had the "floaties" in it.
I'm currently brewing extract w/ grain, but if I need to progress to all-grain to make this beer then so be it.
Thanks
Sven
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Try This

Postby BillyBock » Sun Feb 03, 2002 2:48 am

Sven: You can make your beloved beer without having to make the jump to all-grain. Wheat beers are usually 50/50 bartley to wheat and get their cloudiness from suspended proteins and/or yeast. So you'll probably not want to use Irish Moss and make sure you shake the bottle prior to opening to stir up the yeast. Additionally, take advantage of wheat malt extract; depending on the manufacturer, these'll range anywhere from 50/50 to 60/40 barley-wheat. Anyway, I pulled this Franziskaner Hefe-Weisse recipe out of "Beer Captured" by the Szamatulskis:

1) Steep @ 155F for 30 minutes, 1/2 gal of water:
4 oz. Belgian Aromatic malt
2 oz. Acid malt
2) Strain and sparge with 1 gal of water into brewpot. Bring to boil.
3) Remove from boil and add:
5.75# M&F Wheat Dry Malt Extract
2 oz. Malto Dextrin
1 oz. Hallertau Hersbrucker, 3% AA (60 min.)
Enough water to bring boil volume to 2.5 gal.
4) During last 15 minutes of boil, add:
1/4 oz. Spalt hops
1/4 oz. Perle hops
5) Chill and transfer wort to your primary.
6) Pitch with either:
Wyeast 3638 Bavarian Wheat
Wyeast 3068 Weihenstephan Weizen
7) Ferment, rack, and bottle as normal. Use 1.5 cups of M&F Wheat DME at bottling.
There ya have it. Hope it works out for you.
--Cheers!
BillyBock
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Hefe

Postby Freon12 » Sun Feb 03, 2002 11:31 am

What he said. But please us the 3068.
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