Thursday, July 20, 2017

Weissebier, rauchebier, and something odd

Summer coming up, I wanted to make something light and fluffy...and felt a heffeweizen would be perfect.  Especially since I happened to have Weizen yeast in the fridge.  This brew day is from April 2nd.



I went extremely traditional with this one....50/50% German wheat and German Pilsner, with only 11ibu of Hallertauer.

Ingredients
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. 
 
Mash Steps
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.

Ingredients
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.

Mash Steps
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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