2017年4月6日 · Yeah it drops the pH further than comparing to a hefeweizen strain. What I meant was that it is better suited for a wit, than a hefeweizen, since you can get really spicy phenols out of it. Not that it's a great choice for wit's, but I think it resembles more a wit if fermented high and underpitched, than a hefeweizen. Citrusy and slightly ...

2010年12月28日 · My hefeweizen recipe has been as follows for a 5G batch: 5 lb American - White Wheat 47.6% 5 lb German - Pilsner 47.6% 0.5 lb Belgian - Caramel Pils 4.8% 1 oz Hallertau Mittelfruh - 60min I made it twice and fermented both versions at 62F. One time each with the following: ~White Labs - Hefeweizen IV Ale Yeast WLP380 ~Wyeast - …

2006年5月7日 · so Im brewing a Hefeweizen right now and its been fermenting for about 10 days. Bubbles are still forming at one every 20 seconds, and when I look in the carboy its still moving and every. But when I look at my carboy it has a layer of yeast at the bottom, all the beer, and then a layer of what looks like sludge at the top.

2014年6月11日 · I generally try to keep the grain bill simple with my hefeweizen and let the yeast do the work, but I do add some melanoidin/aromatic to give it that maltiness that you get from decoction mashing. My recipe is: 56% Wheat 40% Pils 4% Melanoidin Mash @ 110 for 10 mins, step up to 152 for 60 mins Boil 90 mins 9 IBUs Hersbrucker WY3068 @ 65F

2010年1月29日 · Hefeweizen should be at least 50% wheat malt. Some do 60%. There is nothing really wrong with going less if you want less wheat character though. You will come in close to ~10lbs of grain total for a 5 gallon batch with an OG of ~1.050 assuming 70% efficiency. Never used 300, but I like both Wyeast strains (3056 and 3068).

2007年12月17日 · I did a blood orange Hefeweizen this weekend. 20 minutes before end of boil in a seperate top on a half gallon of water I brought it up to 160 then turned the heat off and let the fruit steep in the water and cool. Then I dumped the water and fruit(in a bag) into the fermenting bucket with my wort then topped off.

2016年12月20日 · I am a bit of a hefeweizen snob. I lived in southern bavaria (Augsburg) for 6 years in the 80's, and developed a real taste for the authentic german style. I have found that most hefeweizens in america are not authentic, and not even very good. I would never order an american-brewed hefeweizen without tasting it first.

2021年5月12日 · A German Hefeweizen also works with a higher pH. pH 5.6 should almost never be reached without additives. That's why a wheat beer also works with hard Munich water. German brewing scientists Kai Tröster and Prof. Narziß state pH …

2011年1月3日 · OK, so nearly all print reading I've done says hefeweizen's on average are carbonated to higher CO2 volumes. Palmer's How To Brew book says 3.3 - 4.5 is typical and Eric Warner's German Wheat Beer book says 2.8 - 5.1 volumes. The BJCP style guideline says 2.5 - 2.9 volumes. When I last posted...

2019年11月21日 · Orange and coriander are more for witbier. Not so much hefeweizen. Blue Moon listed above is witbier, not hefeweizen. Just saying. As a homebrewer you can of course do whatever you want. Just don’t try to enter a hefe with orange and …