Last Friday, I managed to get a batch of Bavarian style Weizen on the go. Since I won’t filter it, or let it settle out, it’ll most likely be a hefeweizen (hefe = yeast) as opposed to a kristallweizen (or “Champagne Weizen” as a mate of mine also told me they are called) which are, ahem, clear…
The recipe is fairly simple – maybe slightly out of style with the Munich malt and using normal pale rather than pilsner malt, but I’m not doing a decoction mash so maybe it’ll help it all out with a bit more of that malty flavour.
2.5kg Wheat Malt
1.9kg Maris Otter
500g Munich MaltMash at 67C – use 34L of Asda bottled water with 1.5 tsp CaCl2. Target OG ~1050.
Hops:
45g Hallertau Hersbrucker (2.1%) bittering hop
20g Hallertau Hersbrucker (2.1%) last 15minYeast – WLP300; pitch at 13C and allow to rise to 17C.
Efficiency was a bit on the low side (20L at 1049) – it’s been going a few days now, and this yeast is going potty – it filled the gallon and a half of headspace in about 24 hours, and hasn’t quite died down yet. Eventually, I’ll try and reuse the slurry for making a dunkelweizen – this will have wheat and Munich or Vienna and a bit of chocolate and much the same for hops. I may even do a brief decoction, but that seems like a technique that’s prone to cock-ups…
Meanwhile, the last porter (which did get cocked up!) is smelling amazing and slowly creeping down in gravity – it’s currently 1019 (which makes for 63% attenuation – a bit lower than I’d expect, but then I did have to rack it into another fermenter to make way for the hefe – perhaps that was a bit early to do it (though the krausen had pretty much disappeared by that point. Maybe I’ll repitch and see if it’ll come down further or not).
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