I went extremely traditional with this one....50/50% German wheat and German Pilsner, with only 11ibu of Hallertauer.
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 3 lbs 8.0 oz | Pilsner (Weyermann) (1.7 SRM) | Grain | 1 | 50.0 % |
| 3 lbs 8.0 oz | Wheat Malt, Ger (2.0 SRM) | Grain | 2 | 50.0 % |
| 0.75 oz | Hallertauer [3.20 %] - Boil 45.0 min | Hop | 3 | 11.1 IBUs |
| 1.00 tsp | Irish Moss (Boil 10.0 mins) | Fining | 4 | - |
| 1.0 pkg | Weihenstephan Weizen (Wyeast Labs #3068) [124.21 ml] |
Yeast was, of course, the Weihenstephan Weizen...about as standard as you can get.
I did go fairly complicated on the mash schedule, since--again--I wanted something more traditional.
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Beta Glucanase | Add 7.70 qt of water at 113.0 F | 105.0 F | 20 min |
| Proteinase | Add 4.20 qt of water at 200.3 F | 134.0 F | 20 min |
| Sacc 1 | Decoct 2.08 qt of mash and boil it | 145.0 F | 30 min |
| Sacc 2 | Decoct 2.42 qt of mash and boil it | 156.0 F | 30 min |
See that number of 145 for the first Sacc step...way too low. You'll see why later.
|
Beer
Profile
| |
| Est Original Gravity: 1.047 SG | Measured Original Gravity: 1.048 SG |
| Est Final Gravity: 1.013 SG | Measured Final Gravity: 1.007 SG |
| Estimated Alcohol by Vol: 4.4 % | Actual Alcohol by Vol: 5.4 % |
| Bitterness: 11.1 IBUs | Calories: 156.9 kcal/12oz |
| Est Color: 3.2 SRM | |
The FG came out much too low, reducing the amount of bready wheat sweetness in the brew. However, other than that I was fairly happy with the result...it came out with good flavour, if poor head retention. For the next batch, I will probably add some carapils to help with that.
This was actually a triple brew day, starting with the weissebier, moving on to the V2.0 of the Rauchebier, and combining the second runnings of both to make a liechtenhainer--a sour, smoked, wheat beer. Sadly, because I didn't pasteurize, that one started fermenting on it's own, and got dumped as it smelled nasty.
I bottled on April 30th, after cold crashing the weissebier in order to obtain some degree of clarity...I rather succeed on that, even without gelatin fining.
Rauchebier V2.0.
For this one, I wanted to up the IBUs and amount of smoked malt just a touch, and...this is the out there bit...use weizen yeast to get notes of clove and banana in the bier. I upped the IBUs by using a different noble hop of a vintage which had slightly higher Alpha Acids. Version 1.0 can be found here.
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 6 lbs 4.0 oz | Smoked Malt (9.0 SRM) | Grain | 1 | 54.9 % |
| 2 lbs | Rye Malt (4.7 SRM) | Grain | 2 | 17.6 % |
| 1 lbs 8.0 oz | Munich Malt (9.0 SRM) | Grain | 3 | 13.2 % |
| 1 lbs | Wheat Malt, Ger (2.0 SRM) | Grain | 4 | 8.8 % |
| 6.0 oz | Brown Malt (65.0 SRM) | Grain | 5 | 3.3 % |
| 4.0 oz | Caramunich III (Weyermann) (71.0 SRM) | Grain | 6 | 2.2 % |
| 0.50 oz | Perle [5.20 %] - Boil 60.0 min | Hop | 7 | 10.8 IBUs |
| 0.25 oz | Perle [5.20 %] - Boil 25.0 min | Hop | 8 | 3.8 IBUs |
| 0.25 oz | Perle [5.20 %] - Boil 8.0 min | Hop | 9 | 1.6 IBUs |
| 1.0 pkg | Weihenstephan Weizen (Wyeast Labs #3068) [124.21 ml] | Yeast | 10 | - |
I essentially went with the exact same mash as with the weissbier. And again, am having head retention issues. I think my love affair with protein rests needs to end.
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Beta Glucanase | Add 12.51 qt of water at 113.0 F | 105.0 F | 30 min |
| Proteinase | Add 7.39 qt of water at 200.0 F | 135.5 F | 30 min |
| Sacc 1 | Decoct 3.05 qt of mash and boil it | 145.0 F | 30 min |
| Sacc 2 | Decoct 4.04 qt of mash and boil it | 156.0 F | 30 min |
| Est Original Gravity: 1.071 SG | Measured Original Gravity: 1.070 SG |
| Est Final Gravity: 1.020 SG | Measured Final Gravity: 1.014 SG |
| Estimated Alcohol by Vol: 6.7 % | Actual Alcohol by Vol: 7.4 % |
| Bitterness: 16.2 IBUs | Calories: 236.9 kcal/12oz |
| Est Color: 15.0 SRM |
Unlike the weisse, the FG was exactly where I wanted it. I racked to secondary and briefly cold crashed before bottling at the end of May, aiming towards the high end of carbonation. About the same time I bottled this one, I brewed the V3.0.
It is actually delicious, although not as easy drinking as the first version. The banana worked extremely well, and--although there was more than I wanted upon racking to secondary--it mellowed.
© John Frey, 2017. The Author of this work retains full copyright for this material. The recipes and other contents therein may not be used for any commercial purposes.
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