AG#33 Hefeweizen

[rickthebrew]

Chilly start this morning :) Mashed in at 7:45

The tun and boiler were really full today

40litres @ 4.7% hopefully! Using wlp380 liquid yeast today:

4206g Wheat malt
2944g Pale malt
1262g Munich malt

15g Perle - 90mins
25g Tettnang - 90mins
15g Tettnang - 45mins
10g Tettnang - 15mins
15g Tettnang - 10mins

Expected OG:1048
Expected FG:1012
IBU:21.6
SRM:5.6


Happy brewing :drink:

 

[snail59]

Hope thats the ambient temp amd not the Mash Temp Have a good one Rick :thumb:

 

[Dunfie]

Have a good one Rick - looks like a good recipe :

 

[rickthebrew]

Lots of help from Aleman with the recipe :clap: I was going to use wlp300 but the supplier was out of stock, but the wlp380 is still a hefeweizen yeast so looking forward to the results with it

 

[rickthebrew]

Just cooling before yeast is pitched,

Almost had an overflow :shock:

All went to plan :thumb:

 

[rickthebrew]

Ended up with just under 40litres @1048 :party:

 

[snail59]

Rick I know I've asked this before but your coolbox mash tun do you insulate or cover or lag it in anyway or does it just hold temp with no external assistance??.

 

[rickthebrew]

Rick I know I've asked this before but your coolbox mash tun do you insulate or cover or lag it in anyway or does it just hold temp with no external assistance??.

I`ve never covered it or anything, the only thing I did was unclip the lid (which was hollow) and then cut pieces of polystrene foam and filled all the gaps in the lid with this. When its full I never loose more than 1/2 a degree. This is the exact coolbox on amazon,
http://www.amazon.co.uk/Campingaz-Iceti ... 20&sr=8-10

I paid around the same, I can fit 8.5kg of grain in it with a ratio of 2.5litres of water to a kg of grain (just )This would give you a starting gravity of 1042 for 46litres (worked out on justpale malt) so with my 60litre boiler i can easily fill two FVs on one brewday :thumb: So with a stiffer mash you could squeeze more grain in, depending what yeast you are using you`ll get between 4 and 5% abv. Some brews I add some sugar to or settle for around 40litres (like yesterdays brew)
Hope this helps - my setup will probably remain the same untill I have the room to build a big permanant brewery :whistle:

 

[snail59]

Need to get me one of those. My cheap Asda box looses 3-4 degrees even with a tank jacket covering it.

 

[rickthebrew]

Thats quite a big loss, even though this one costs a few pounds more.......it`s money well spent,well built and insulated and its mashed well over a 1000pints for me :

 

[snail59]

its mashed well over a 1000pints for me :

And good pints they are too

One of those will be on the shopping list for the new permanent Brewery :thumb:

 

[rickthebrew]

A few days into the fermentation and its really gone for it - 6litres of headspace totally full of foaming krausen filling the house with aroma (bubblegum and banana) the liquid yeast is really promising a great beer, I bought some erdinger before brewing this and its smelling and tasting like it will be very simular

Happy days :drink:

 

[disgruntledgoat]

We're doing a Hefeweiz on Saturday for the Hoochie Woochie brewery's last run out in its current location. Thanks for the pics/commentary.

Will finally put some pics up on Saturday so you can see my haphazard arrangement (incorporating a washing machine and a chair for height!)

 

[Ceejay]

Great stuff Rick, lovely pics there too. What temp are you fermenting at? Do you have any temp control going on, or are you just "winging it" i.e using cunning placement of the FV etc?

 

[rickthebrew]

Great stuff Rick, lovely pics there too. What temp are you fermenting at? Do you have any temp control going on, or are you just "winging it" i.e using cunning placement of the FV etc?

:whistle: yeah no temp controls of any sort, kitchen is a steady 18 - 20degrees and the wort has been around 19degrees, Kitchen temp stays quite constant around the year and has given some good results. This year I plan to brew some belgian ales which call for higher fermentation temps in the summer. Still thinking of sticking a lager on and fermenting in the shed just to see how it turns out But as I prefer ales etc is not happened yet.

Temp controls will be played with when I get a house with a garage :drink:

 

[disgruntledgoat]

Rick,

I've found the yeast does most of the work in getting the belgian ales up to temp. After 12 hours in a room with central heating set to 18 or 19 they're usually up at about 23. The Wyeast abbey yeast got up to 30c with no more temp control than the FV next to a radiator and a duvet wrapped round it!

 

[rickthebrew]

Bottled this last week and tasted one after two days - perfectly carbonated, I used 3/4 teaspoon of sugar and this gives an amazing head that holds all the way to the bottom, the yeast has really made this brew and I would reccomend the specalist liquid yeast to anyone. Great aroma and more banana than i thought i would get but it fermented at the top end of its range, really close to erdinger and i`m so happy with it :P

:drink:

will post a pick when I crack one open next

 

[gurtpint]

Good to hear that it worked out Rick! Now would someone please let me know why my IPA didn't either clear or have a any head retention to speak of? Grr...

http://www.youtube.com/watch?v=CCNAxFcIATM

 

[Ceejay]

Nice one Rick, sounds delicious. I tasted one of my oatmeal stouts last night after 10 days in the bottle and it too was perfectly carbonated, but i found I had to pour it slightly roughly to get decent head formation. Was delicious though, and I can vouch for liquid yeasts too. Marvellous!

 

[rickthebrew]

Liquid yeasts all the way :thumb:

Quick pic of the hefe (glass was £1 in sainsburys :party: )

Tastes great :drink: