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Yazoo hef
Weizen/Weissbier • All Grain • 6 gal
Hi there, Our hefe recipe is pretty simple, the yeast does the hard work. 70% pale wheat, 30% pale barley malt. Just a touch of IBUs, about 11 IBUs from Perle at the beginning. Use a true hefe yeast like WY3068, or Whitle Labs Hefe IV. Ferment at cooler temps - 64-68F for more clove. For homebrewing, remember that even if the surrounding air temp is 68F, the beer might be as much as 10 degrees hotter. Get a good temp probe and rig up some way to maintain temps, if you want a really clean and crisp hefe. If you can do an all-grain rest at 111-117 F for 20 minutes, you will enhance the clove phenol. The warmer temp you ferment at, the more bananna and bubble-gum you will get. WY3068 puts off a lot of bubble gum at higher temps if I remember right.
April 24, 2012 pm 12:03pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 8 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.
- 3.5 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .75 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- .3 oz
Perle - 8.2 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
-
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.
Style (BJCP)
Category: 15 - German Wheat and Rye Beer
Subcategory: A - Weizen/Weissbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 4.8 SRM | 2 - 8 | |
| Alcohol: | 4.8% ABV | 4.3% - 5.6% | |
| Bitterness: | 10.5 IBU | 8 - 15 | |
Discussion
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