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Dirty Hefner

Dirty Hefner

Weizen/Weissbier • Partial Mash • 5.5 gal

highwaytoale

I can't believe the wedding was cancelled! I thought for sure this would get me invited.

June 17, 2011 pm 09:20pm

4.0/5.0 1 rating

Ingredients (Partial Mash, 5.5 gal)

  • 3 lbs Red Wheat Malt; Briess

    Red Wheat Malt; Briess

    Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.

  • 2 lbs Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 2.5 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 2 lbs German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • 1 lbs Dry Amber Extract

    Dry Amber Extract

    Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.

  • 0.5 lbs Barley (Pregelatinized Flakes); Briess

    Barley (Pregelatinized Flakes); Briess

    Characteristics & Applications: • Pregelatinized Barley Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. • Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. • Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.

  • 0.5 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 0.5 oz Cascade - 5.2 AA% whole; boiled 30 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1.0 oz Mt. Hood - 5.2 AA% whole; boiled 15 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • 0.5 oz Cascade - 5.2 AA% whole; boiled 5 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 0.5 tsp Irish Moss - last 15 mins of boil (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 0.5 tsp Yeast Nutrient (AKA Fermax) - after boil (omitted from calculations)

    Yeast Nutrient (AKA Fermax)

    Helps yeast stay active during fermentation

  • 1 oz Orange Peel (dried) - (sweet) last 15 mins of boil (omitted from calculations)

    Orange Peel (dried)

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • 1 oz Corriander seeds - (toasted & cracked) last 15 mins of boil (omitted from calculations)

    Corriander seeds

    Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

  • 1 tbsp 5.2 pH Stabilizer - at mash-in (omitted from calculations)

    5.2 pH Stabilizer

    Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.

  • Wyeast 3068 Weihenstephan Weizen™

    Wyeast 3068 Weihenstephan Weizen™

    Unique top-fermenting yeast which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentations are held around 68F.

Notes

Hops used were a home grown mixed-bag of the 2 varieties, so AA% used is an average. BG = 1.035 OG = 1.056 TG = 1.008 6.3% ABV

Style (BJCP)

Category: 15 - German Wheat and Rye Beer

Subcategory: A - Weizen/Weissbier

Range for this Style
Original Gravity: 1.056 1.044 - 1.052
Terminal Gravity: 1.014 1.010 - 1.014
Color: 8.6 SRM 2 - 8
Alcohol: 5.6% ABV 4.3% - 5.6%
Bitterness: 12.2 IBU 8 - 15

Discussion

highwaytoale

Sometimes you've just got to fake it.

2011-07-16 4:15pm

I made the mistake of asking the brew geek at the store a question regarding malt and he talked me in such a circle I mismeasured my base malts and had too little to reach my target. In the pinch, I used a bag of amber DME and a little corn sugar to get me there. Thus, the "dirty" in the name because it is ever so slightly dark for the style. As a plus, the corn sugar seems to have kept the body lighter, given that it's on the higer end of ABV for a Hef. However, one month in the bottle and this is going fast during these summer days. Nice banana and clove from the 3068 and the orange peel carries through well too. The corriander is mellowing out with time and that seems to be a good thing because it was more dominant early on.

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