Thread: hefeweizen

Making a hefe right now.
6.5 gals expected

WY3068

1.050 OG
1.016 est FG
15 IBUs
3.2 SRM

155 for 45 (first try with a 45 min mash, a few experienced club members do this)

6.2 # pils (german)
6.2 #wheat (german)

saaz .5 oz @ 60 (5.5%)
saaz .5 oz @ 20

its already mashing. adjusted mash ph with acid, used all tap water. [Edit] [Reply] Tags:None

Is this your first hefeweizen? I have brewed hundreds of gallons (it's my favorite beer, lol). Fermentation temp is a major key, which is why I usually brew around this time of year. I like to ferment mine around 55 degrees Fahrenheit.

How do you keep your temps down? I currently have a lager in the secondary but it's gonna end up as a steam beer because I didn't wait late enough to brew it. I only have a woodstove as climate control in my house so ales do well in the warmer months and I can do lagers in the winter if I leave the fermentor in the basement.

Basement fermenting for me at the moment also. I have a temperature controller that I plan to use for a lagering chest someday. I just need to find a small chest freezer for the right price.

I have had a couple lagers that turned out fantastic despite higher temps. I left them bottled longer than I usually would, somewhere around 6 months.

No this is my 4th time with this recipe. I have a fermentation chamber that is currently set at 17.5*C. Thats like 63*

I like the balance of banana and clove at this temp.
The 3068 is the only way to go!

that was prob the best brew day I have ever had.
efficiency was super high, boiled fast, all went well.

I even picked up both kids from daycare, made a frozen pizza, gave both kids a bath and a snack, put them to bed and talked to the wife, who went to O'claire WI for buisness.


ALL IN 3HRS 59MIN

never have I brewed in such great timing.

evan (a member at homebrewchatter) shaved off 15 min with the 'dont let the sparge sit' thing and the 45 mash worked out great.


6.5 gals into fermenter at 1.051.

also, I got 1.5 gals of second runnings I didnt let go into the boil kettle at 1.029.

any thoughts, besides freeze it for starters (cuz thats lame), on what I should do with that wort?



edit: this is my 46th batch of beer. lifetime is appx 300 gals.

What i decided to do with the 1.029 portion of 1.5 gals is this.
I took the unboiled, un hopped sparge water wort and added some yeast.
I scooped 3 scoops of the thick krausen off the hefe and plopped it into the pot.

Unsanitized pot, unboiled and unhopped. That should turn out to be naaaaaasty. But hey, thats the fun of experimenting!