Hefe-Weizen AG Recipe Request

[2DogAle]

If Henning says this is a kick-ass Hefe, brew it exactly like he says and you'll be safe, he's done all the preliminary work for you.

I would suggest diluting your water w/ distilled or RO (to cut down on the carbonates) . But leave it at that.

Brew on!

Doc, any suggestions on a dilution ratio for the water?

Rob

[Dr Scott]

If Henning says this is a kick-ass Hefe, brew it exactly like he says and you'll be safe, he's done all the preliminary work for you.

I would suggest diluting your water w/ distilled or RO (to cut down on the carbonates) . But leave it at that.

Brew on!

Doc, any suggestions on a dilution ratio for the water?

Rob

I'm flying blind here. You said, "high in carbonates" W/ a light grain bill you really need "Less" carbonates. But I don't know how much you have to start with. The easiest way to reduce them is by dilution. I would go 50:50. Granted this may bring down your Ca+ conc. so normally I would add it back using CaCl, but I don't know the Ca conc. either. You can see how it gets ugly really fast. Just dilute it 50:50 (or not) and "FaGedda boud it"

Send me your water report so I can look at it if you want. But really, don't worry much past dilution right now.

[2DogAle]

I'm flying blind here. You said, "high in carbonates" W/ a light grain bill you really need "Less" carbonates. But I don't know how much you have to start with. The easiest way to reduce them is by dilution. I would go 50:50. Granted this may bring down your Ca+ conc. so normally I would add it back using CaCl, but I don't know the Ca conc. either. You can see how it gets ugly really fast. Just dilute it 50:50 (or not) and "FaGedda boud it"

Send me your water report so I can look at it if you want. But really, don't worry much past dilution right now.

I have some information from the local public works and it doesn't give specifics and just says it's high in carbonates so I have to send my water to Ward to have it analized. Wasn't going to do that yet but I guess with me getting adventurous I'm going to have to get that done.

Anywhooooo, you don't know this about me yet but, I'm not a worrier so I'll dilute and "FaGedda Boud It" while having a home brew and a bourbon or 3.

Thanks Doc,

Rob

[bub]

Ok here is mine... note this is a 10 g batch and I did a protien rest.
Next time I would just mash at 154 and forget the protien rest cause it is a Hef after all. Henning's recipe is a bit simpler but this has a bit of munich and vienna malt in it for a little bit of extra whatever.

Take Henning's advice USE 3068 yeast... I promise that it is the best hef yeast out there... If you don't like the beer with 3068 send it to me COD and I will properly dispose of it.
BUB

Hefe

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 19.00
Anticipated OG: 1.052 Plato: 12.85
Anticipated SRM: 4.1
Anticipated IBU: 9.6
Brewhouse Efficiency: 74 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 11.76 Gal
Pre-Boil Gravity: 1.044 SG 10.99 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
42.1 8.00 lbs. Pale Malt(2-row) America 1.036 2
47.4 9.00 lbs. Wheat Malt America 1.038 2
5.3 1.00 lbs. Munich Malt Germany 1.037 8
5.3 1.00 lbs. Vienna Malt America 1.035 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Mittelfruh Whole 4.50 7.6 40 min.
1.00 oz. Hallertauer Mittelfruh Whole 4.50 2.0 10 min.


Yeast
-----
Wyeast 3068



Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 19.00
Water Qts: 22.50 - Before Additional Infusions
Water Gal: 5.63 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.18 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 122 Time: 20
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 154 Time: 45
Mash-out Rest Temp : 169 Time: 10
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 7.15 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.