A spring Hefe
A traditional Bavarian Hefeweizen: medium body, cloudy, malty, and spicy, with a smooth mouth-feel and dense, whipped-cream head.
Recipe
This is the full grain recipe for a 5 gallon batch
Grains:
- 5.5 lbs Weyermann Pale Wheat malt
- 4 lbs German Pilsner malt
Hops:
- 1 oz German Tettnang for 60 min
Yeast:
- Fermentis Safbrew WB-06 Dry Yeast
Target O.G: 1.049
I converted this to a partial mash using the following tweak
Grains:
- 5.5 lbs Weyermann Pale Wheat malt
- 0.5 lbs 6 Row
- 3 lbs lbs dry malt extract
Hops:
- 1 oz German Tettnang for 60 min
Yeast:
- Fermentis Safbrew WB-06 Dry Yeast
Target O.G: 1.049
At the end of the brew I recorded an original gravity of 1.045.
The Result
Ferment for two weeks and bottle condition for another two weeks and then enjoy. I recorded a final gravity of about 1.020 before bottling. Today is the first tasting day, observer the first pour
First Taste
As desired, a nice traditional Hefeweizen: cloudy appearance with a fruity aroma. This beer came out with a nice smooth, sweet, and light flavor. It will be a perfect spring beer, which is exactly what I was aiming for.
The only concern I have with this beer is that my sugar conversion was not very efficient. As a result, the bottle conditioning has resulted in a “well carbonated” beer. Word of warning if I give you one of these, please open over a sink because it will immediately overflow the bottle!
Additionally, the recipe specifically does not include a secondary fermentation stage and this has resulted in more sediment than I really like in the bottles. The reason to skip the secondary is to help maintain the cloudy body of the beer. However, if I were to brew this recipe again, I would definitely do a secondary stage. The secondary stage would most likely help with the conversion issue as well.
Either way I am still going to enjoy this batch. I have included a few more pictures of my brewing process below, enjoy!
