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Date: 11 Nov 2006 21:08:21
From: Artarius
Subject: Pick my HEFE recipe apart please
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HIGHLY Experimental!!!
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Lemonus SorachiAce Hefeus
Brewer: ArtArius
Asst Brewer: Hank
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.51 gal
Estimated OG: 1.054 SG
Estimated Color: 4.0 SRM
Estimated IBU: 42.8 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or
IBU
5 lbs White Wheat Malt (2.4 SRM) Grain 50.0 %
4 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 45.0 %
8.0 oz Post Grape Nuts Cereal ADD TO MASH (3.0 Grain 5.0 %
1.00 oz Sorachi Ace [13.70%] (60 min) Hops 42.8
IBU
0.25 oz Rice Hulls (Mash 60.0 min) Misc
1 Pkgs German Wheat (Wyeast Labs #3333) [StarteYeast-Wheat
Mash Schedule: My Mash
Total Grain Weight: 10.00 lb
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Name Description Step Temp Step
Time
Step Add 12.50 gal of water and heat to 152.0 F 90 min
Notes:
------
Changes: Sorachi Ace Hops for the Lemon style taste - Lemon slice not
needed.
WYeast 3333 for the Champane style taste. 63 deg F fermentation becausePost
Grape Nuts cereal adds banana/clove flavor.
Suggest diluting your water w/ distilled or RO (to cut down on the
carbonates): 50:50 mix.
Put some rice hulls in the mash.
Experiment: Grape Nuts Cereal 8oz in the mash
Origionals as follows:
The Brewing Network Forum Index - > Favorite Beer Recipes & Styles -> Post
subject: Hefe-Weizen AG Recipe Request
Pre-Boil Gravity: 1.045 SG 11.17 Plato
1.00 oz. Tettnanger Pellet 4.50 21.9 60 min.
WYeast 3068 Weihenstephan Weizen
Strike Temp : 152 Time: 45
Sparge Temp : 170 Time: 45
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Date: 11 Nov 2006 21:05:14
From: Capn Bunghole
Subject: Re: Pick my HEFE recipe apart please
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"Artarius" <someone@microsoft.com > wrote in message
news:9Zq5h.2027$mR4.1411@tornado.texas.rr.com...
> HIGHLY Experimental!!!
> Estimated IBU: 42.8 IBU
As a self-avowed Style-Fascist, the kettle hopping is way, way too high. If
you cut back to about 1/3 of the
kettle hops, or better yet, move to a lower-Alpha, more "Noble" hop, you'll
get a lot closer to a "Bavarian"
hefeweizen. I know I'll get pinged here, but I'd recommend Hallertau or
Tettnang to the tune of about
12-15 IBU, skip the Grape Nuts, and do a single-decoction with a 50/50 blend
of Pilsner/White Wheat
to achieve an OG of 12P. If you don't decoct, I'd at least recommend a step
infusion with a decent
proteolysis rest at 122-131F to help degrade some of the higher molecular
weight proteins.
Stick with a traditional "Bavarian Hefeweizen" strain and ferment at 62-68F,
and you should get
plenty of "clove" and "banana" notes.
Not saying your recipe won't yield a decent beer, I just don't see it
producing a highly drinkable
hefeweizen. Also, if you run a protein rest (even as far down as 95-99F for
initial rest), you can
forego the rice hulls.
CG
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Date: 12 Nov 2006 05:33:14
From: Artarius
Subject: Re: Pick my HEFE recipe apart please
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Yes, I forgot how middle high alpha the Sorachi Ace hops are. I'll probably
reduce by about 2/3s. So 0.35oz gives me 15 IBU.
I just want to see if this hop is as lemony as they say, forgo any lemon
slice -too tart.
I am not worried about "traditional" hence the experimental notice on top of
my origional post..
I love the Champane style taste of WYeast 3333, so the banna/clove is from
the post grape nuts -I ambled somewhere on the net that it imparts this
flavor.
Post grape nuts ingredients: wheat, malted barley, salt, and yeast -also
vitamins and minerals added to the cereal act as a yeast nutrient,
especially the zinc oxide.
So half a pound of grape nuts in the mash has malted barley, wheat and
probably dead yeast and not too much salt. That puts the grain bill near
50/50 but the grape nuts I fear will be gooey, like wheat so I add rice
hulls.
The origional recipe called for single infusion batch sparge with rice
hulls, White wheat (US) and pale malt (US).
Like I said, I'm not worried about "traditional".
63 deg F fermentation to avoid any double banana/clove from the yeast/grape
nuts and get a crispness out of this yeast.
I do appreciate the imput on my crazy recipe.
"Capn Bunghole" <CapnBunghole@TharYeBlowMe.com > wrote in message
news:zjv5h.5517$QS2.278@newsfe21.lga...
> "Artarius" <someone@microsoft.com> wrote in message
> news:9Zq5h.2027$mR4.1411@tornado.texas.rr.com...
>> HIGHLY Experimental!!!
>
>> Estimated IBU: 42.8 IBU
>
> As a self-avowed Style-Fascist, the kettle hopping is way, way too high.
> If you cut back to about 1/3 of the
> kettle hops, or better yet, move to a lower-Alpha, more "Noble" hop,
> you'll get a lot closer to a "Bavarian"
> hefeweizen. I know I'll get pinged here, but I'd recommend Hallertau or
> Tettnang to the tune of about
> 12-15 IBU, skip the Grape Nuts, and do a single-decoction with a 50/50
> blend of Pilsner/White Wheat
> to achieve an OG of 12P. If you don't decoct, I'd at least recommend a
> step infusion with a decent
> proteolysis rest at 122-131F to help degrade some of the higher molecular
> weight proteins.
>
> Stick with a traditional "Bavarian Hefeweizen" strain and ferment at
> 62-68F, and you should get
> plenty of "clove" and "banana" notes.
>
> Not saying your recipe won't yield a decent beer, I just don't see it
> producing a highly drinkable
> hefeweizen. Also, if you run a protein rest (even as far down as 95-99F
> for initial rest), you can
> forego the rice hulls.
>
> CG
>
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