Typically Hefeweizen is carbonated and matrued in bottles here in Germany, this is like a traditional thing. And when you pour it you will make sure that you get the yeast at the bottom of he bottle in your beer as well. Thats why Hefeweizen from a keg is quite a difficult thing. So for the next time try it out of a bottle ! Cheers & greetings from Gemany
I’ve been a step mash home brewer for a couple decades now and for those who have either a HERM or a direct heated MT use a multi step mash starting at 113f for 6 min. I use a continuous slow rise of 1 deg to 152. I test for 100% conversion and start volauf. I like the added clove taste when starting at the lower temp. The rice hulls are a good idea. My grain bill is 80% wheat but my grain column pressure is lower than most. When I do stick a mash I just pump back up through the grain bed. Cheers!
I was stationed in Germany when I was in the Army for almost 2 years and Hefeweizen (either white beer or wheat beer) was the beer I drank almost exclusively. It was delicious and up until then I never drank any beer that was delicious. Sure they were good and some of them were great but Hefen(what the we or any GI's called it) was delicious. The guesthouses always served it with a slice of lemon in it.
I am gonna start my first beer batch and I wouldn't have ventured out if it weren't for you... My thanks for all the information which you have shared out here.
I know this is an older video and we are heading into colder months, but I plan on upgrading to all grain brewing and this will be one of the first beers I try out! Larry, get ready for a load of questions coming this spring! 🍻
This was my first 5gal homebrew. It literally looks, smells and tastes note-for-note like Weinstephaner Hefe Weissbeir. I fermented 1 week in primary, racked into secondary for 1 week, 24 hr cold crash in fridge, kegged, 30psi for 48 hrs, 12-14psi serving pressure. Absolutely spot on clone.
Larry - Great video. I've been brewing Hefe's for several years and you are correct about the flavor! I usually brew mine in the spring. After fermenting I cold crash for two weeks then keg it to condition another 4 weeks. That additional time adds layers of good flavor but you have to be patient!
If you're looking to kick up the flavor just a bit, add a pound of single source honey at flame out. I am partial to tupelo, but, that is hard to find outside of N Florida. Clover and blackberry work well, also. The honey in the wheat beer, for some reason, go perfect together. It doesn't make the beer any sweeter, just adds a fabulous, though subtle, aftertaste.
Larry, I've got a batch of extract Hefeweizen fermenting right now. 7 LBS Briess wheat DME, an ounce of Hallertau, and Safbrew WB 06. Also 1/3 lbs each 40L Crystal and caramel wheat. I got all worried about getting too much banana notes, so I obsessed about getting my kegerator to run at 66 degrees F. a few days ago, I just unplugged the kegerator, (my fermenting cooler) because it has been below 60 degrees outside. My first homebrew beer, in quite some time. I'm sampling a warm flat pint, and it is quite tasty! Funny thing, about 4 minutes in, the (i) note showed up. "do you like Hefe..." Well, DUH! :D Again, GREAT channel! steve
I've been on a quest to make a really great Bavarian Hefeweizen. Thanks for making this video. I'm a moderately experienced all grain brewer. I looked at your recipe and couldn't find the water profile. I was curious if you could tell me your water profile for this type of beer?? Water chemistry has been the biggest thing I've been researching lately. I use reverse osmosis water for brewing so I matched the Munich Germany water profile on beersmith and built my water with salts for this beer.
Man. Thank you for your spreadsheet. I brewed yesterday with the "bag method" but had to tweak the Water/Grist ratio to 1.25 qt/lb and Extract Efficiency to 45% in order to reach the target Pre-boil SG... I will let you know how it turns out. Thanks!!
Larry, by adding the pound of rice hulls, do you effectively increase your grain bill to 11lbs, which in turn affects your mash calculations and your initial mash temperature reading (at ~3:40 min mark)? Curious if that impacted your sparging, boil volume, etc.
Larry, your instructional videos are always very informative. After mashing for an hour and before you sparge, you add a certain amount of water. Not sure why you do this. Why not simply drain the tun and then go ahead and add your sparge water. What's the purpose of adding that additional water after the mash is done and before you sparge?
Just did my first batch. I used bulgur wheat and it was much darker than yours but tasted ok. Can't wait to do more. Just waiting for my malt to malt (cos I malt it myself..)
Did you add your yeast nutrient at the beginning of the 90 minute boil? I've been using Wyeast's yeast nutrient and don't add it until 10 minutes left in the boil. Maybe it doesn't make any difference
Larry which motor you are using for wort chilling. Can you give me some specs so I can buy similar one. I bought couple in India which are used for fountains(home decor) they are not working for me
@@BEERNBBQBYLARRY big fan of the ILLINI even though I moved away from central Illinois back in 1997. The Army has taken me all over the planet but my roots are still in Illinois. Big fan of yours too Larry. You've inspired me to pursue a formal education in brewing science and operations at Saint Louis University. Maybe one day we can collab on a beer. Hefes are a favorite of mine. I've been trying to perfect that one lately, shooting for big banana aroma. A nice Helles would be great too.
I was supposed to keg my Hefe this weekend but I’m confined to my couch because of surgery and this horrific ureteral stent. I hope an extra week in the primary won’t hurt it…
Great job! Many people complicate the grain bill. Good weizen is all about yeast flavors and good process. I can't acquire 3068 so I keep looking for a good substitute yeast with not A lot of success
Mr Larry Can I put ammonia inside beer or not. Each drink has a specific validity. What is the validity of the beer that we make and what are the natural preservatives that we put in the tubules for not drying and keeping it going?
I understand you well, Mr. Larry, but what do I do where I live? There 's no yeast nutrient or I can buy online. There is an alternative print and thank you
Hey larry, I’ve been rewatching a lot of your videos since I’m about to jump into all grain and you’re very clear on the steps and also enjoyed the process of all grain video you made too. * thank you so much for that btw* anyway, I keep getting worried about water treatment and have seen you say your water is fine but do you think just having an rv carbon filter would be fine with tap? I’ve only used the tap for extract but I just wanna make sure once I try to make your hefe it comes out as good as you’re saying yours came out. Anyway, thanks for the vids, cheers!
Very cool video Larry. I wonder if you could share what gives yours that orange color. I tried to brew one myself and got an almost white colored beer.
That heffy looked very nice. The heffs go great with fruits. Have you tried it with an orange (blue moon style) or tried a lemonade blend for a shandy. My wife rally enjoys the shandy after mowing the yard. I did a watermelon wheat a couple of years ago for a beach vacation it was pretty good. Thanks for the upload.
Hi Larry, new to your channel, and new to brewing. I was wondering if you could advise me on bottling this brew rather than kegging it, as I am just getting into brewing and want to start with bottling first. Specifically, how much sugar you recommend adding to it prior to bottling. Thanks so much! cheers
Hey Larry, just curious if you've ever tried doing a decoction mash with the Hefeweizen? I'm looking to clone the Weihenstephaner Hefe Weissbier, and the recipe I found calls for it, but I'd much rather do a single step since it'll be my first AG brew and I don't want to introduce too many complicating variables into my brew day. Curious to hear your thoughts on multi vs single step mashing for this style. Thanks for the vids!
Hi Larry I really appreciate what you are doing. Imagine your self in a country and all you have access to is bakery yeast, raw barely, wheat, some kind of hobs and all the equipment you could use for order online to make a decent beer! Do you think i have chance to make cold one and enjoy it on my lazy chair after long day? I lived in the states before but my work drag me to a country where alcohol is forbidden. Would you do me solid one and help me to make ok beer from the scratch, maybe you could do RUclips video about it.thanks again beer n bbq man
Two things: First, what does skimming the hot break do for you? And second, you've given me an idea for a recipe. I'm not the biggest fan of wheat beers, but I figure that you replace the pilsner malt with Weyermann beechwood smoked, and replace the wheat with the oak smoked wheat, that would be fuckin amazing. I'm gonna have to brew that. Currently, my one venture into brewing with wheat ended up with a 34% brewhouse efficiency, but since then I've figured out a number of fixes to the problems I had, and I want to try again.
Great looking recipe, Larry. Very similar to mine I did back in May. I used 50/50 Pilsen to wheat malt, but used the same hops you did. I also mashed at 151. But, I used the White Labs hefeweizen yeast strain. The beer turned out great and was delicious. I think when I do it again, I might mash a little higher for some more body.
ha, well I wish I had a wedding or something to get rid of some of my beer, ive got about 400 bottles of homebrew lying around that are all fairly recent brews
Hey Larry, I've been hooked on watching your videos over the past week or so, great work! I just wanted some advice on scaling down this recipe. I see that you ended up with approx 5 gallons of beer, so how would you go about scaling down the recipe to finish with between 2.5 - 3 gallons? Thanks in advance!
I saw a Chief Illiniwek in one of your videos. Are you in Illinois? I’m from Champaign. I want to get into Home brewing so I’m watching all I can on RUclips.
If I were to follow a similar recipe, and bottled the beer after primary fermentation, could I bottle without adding carbonation drops? Would there be enough carbonation after primary fermentation? thanks!
Larry, I'm brewing a Hefe this weekend. What is your recommendation for water profile and I'd like to know your opinion on step mashing vs decoction mashing for this style. Thanks in advance! Cheers!
@@BEERNBBQBYLARRY Thanks, Larry. This is my first time brewing a Hefe, so I may just do a single infusion mash and see how it comes out. My source water is as follows: Ca 49 Mg 6 Na 67 SO4 36 Cl 65 Bicarbonate 166 I only plan to bring the Bicarbonate down to 0 with Latic Acid. Based on the Bru N Water calculator this will bring my mash PH to 5.4. Other than that, I don't see that I need to make much changes to my existing water profile. Your thoughts? My grain bill is as follows: 50% German Pale Wheat Malt 42% German Pilsner Malt 4% Melanoidin Malt 4% Light Munich Malt Hops 1oz of German Spalt for 60 minutes 13 IBUs. Yeast Wyeast 3068
Hi larry i have done this brew 2 times now and love it but i cant seem to get the nice full bodied flavour from a normal hefeweizen. Is thier any reason this might be happening?
Never heard of it until now. After reading about it, I may not bother. I've found that I get lots of great banana flavor from simply fermenting on the higher end of the yeast temperature range.
Thanks Larry. My first all grain brew day is coming and it will be a NEIPA with a peanut butter milk stout to follow so I’m guessing same principal applies. No Whirfloc.
Hi Larry, I notice your using rice hulls on this recipe. For a new all grain brewer, what is the determining factor for which recipes should have rice hulls and which do not?
Larry...that Hefeweizen looks freakin' AMAZING !! Just found your channel the other day...I love Paulaner Hefeweizen..and Live Oak has a good one also. I want to get into brewing myself ...great great video. Oh...forgot to say that beer looks amazing !!!
@@BEERNBBQBYLARRY That's amazing looking yellow and head on it in your video. I'd LOVE to put your brew up against some Paulaner or Live Oak...might damn well be on top for me !
@@BEERNBBQBYLARRY Picked up this single bottle about 17 ounces at the huge chain liquor store here ...about to try it. they had a brand new case on the shelf of singles...at almost $4 each....might have to go back for more if i like it. allaboutbeer.com/article/schneider-weisse/
Hi Larry, nice video like others... I just learn about a new beer style. Question: where did ou get your measuring stick (kettle/boil) to know how much gallons you have?
You should, ive done it a few times, but my well water which I can use as long as I boil it is basically the same as Burton Upon Trent, so I brew a lot of English beers and IPA's because my water is hard. I can also brew darker lagers like Doppelbocks. Ive been wanting to try a Hefe
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Larry, you're the neighbor every dude dreams of having
Typically Hefeweizen is carbonated and matrued in bottles here in Germany, this is like a traditional thing. And when you pour it you will make sure that you get the yeast at the bottom of he bottle in your beer as well. Thats why Hefeweizen from a keg is quite a difficult thing. So for the next time try it out of a bottle ! Cheers & greetings from Gemany
Larry, I really appreciate the way you condense your videos down to the useful information.
Thank you sir.
BEER-N-BBQ by Larry that goes against everything I thought so knew about engineers! Bwahaha
Love a cloudy unfiltered wheat beer. Lots of carbonation, body, and graininess. Mmmm
This is my favorite style, from Minnesota!
I’ve been a step mash home brewer for a couple decades now and for those who have either a HERM or a direct heated MT use a multi step mash starting at 113f for 6 min. I use a continuous slow rise of 1 deg to 152. I test for 100% conversion and start volauf. I like the added clove taste when starting at the lower temp. The rice hulls are a good idea. My grain bill is 80% wheat but my grain column pressure is lower than most. When I do stick a mash I just pump back up through the grain bed. Cheers!
looks absolutely delicious!!! i love hefeweizen.
Larry, very cool, thanks for sharing, I've learned so much from your channel!
I've been drinkin Franzesconner Hefeweisbier (German import)for years and years exclusively .Wow that looked good . Bravo
mrbakerskatz it’s “Franziskaner”
I could tell that beer was great tasting just by the joy in your voice Larry. Nice work, I'll have to try this out one day.
I just started watching your channel and I always like what I see. Keep up the good work!
Prost from southern Illinois! Enjoy your videos...keep up the great work!
I was stationed in Germany when I was in the Army for almost 2 years and Hefeweizen (either white beer or wheat beer) was the beer I drank almost exclusively. It was delicious and up until then I never drank any beer that was delicious. Sure they were good and some of them were great but Hefen(what the we or any GI's called it) was delicious. The guesthouses always served it with a slice of lemon in it.
Same here. I was stationed in Baumholder.
I am gonna start my first beer batch and I wouldn't have ventured out if it weren't for you... My thanks for all the information which you have shared out here.
I know this is an older video and we are heading into colder months, but I plan on upgrading to all grain brewing and this will be one of the first beers I try out! Larry, get ready for a load of questions coming this spring! 🍻
This was my first 5gal homebrew. It literally looks, smells and tastes note-for-note like Weinstephaner Hefe Weissbeir. I fermented 1 week in primary, racked into secondary for 1 week, 24 hr cold crash in fridge, kegged, 30psi for 48 hrs, 12-14psi serving pressure. Absolutely spot on clone.
Excellent work.
Good video, always interesting to see how other brewers brew. That 3068 yeast makes a perfect Hefe every time.
Hefeweizen is my favorite! 👍👍🍺🍺🍺🍺🍺🍺🍺🍺😬
Larry - Great video. I've been brewing Hefe's for several years and you are correct about the flavor! I usually brew mine in the spring. After fermenting I cold crash for two weeks then keg it to condition another 4 weeks. That additional time adds layers of good flavor but you have to be patient!
If you're looking to kick up the flavor just a bit, add a pound of single source honey at flame out. I am partial to tupelo, but, that is hard to find outside of N Florida. Clover and blackberry work well, also. The honey in the wheat beer, for some reason, go perfect together. It doesn't make the beer any sweeter, just adds a fabulous, though subtle, aftertaste.
LARRY! GOD BLESS YOU!
That's the one thing I miss about Germany. My favorite one was Sanwald. They made a good heffy.
That was my farvorite as well! I really enjoyed the Sanwald dunkel Heffeweizens!
You lived in south Germany. Didn't ya? ;-)
Nice one Larry I've never had a hefe so I think I need to brew one,looks so simple and a refreshing drink. Cheers
another great looking beer
Good video! You have really came along in the quality of your productions. Keep up the good work!
Larry, I've got a batch of extract Hefeweizen fermenting
right now. 7 LBS Briess wheat DME, an ounce of
Hallertau, and Safbrew WB 06. Also 1/3 lbs each 40L
Crystal and caramel wheat.
I got all worried about getting too much banana notes,
so I obsessed about getting my kegerator to run at 66
degrees F. a few days ago, I just unplugged the kegerator,
(my fermenting cooler) because it has been below 60
degrees outside. My first homebrew beer, in quite some
time. I'm sampling a warm flat pint, and it is quite tasty!
Funny thing, about 4 minutes in, the (i) note showed up.
"do you like Hefe..." Well, DUH! :D
Again, GREAT channel!
steve
Haha, loved that intro!! Just bought myself an offset smoker, im looking forward to watching all your bbq/smoking videos now, not just homebrewing!
Haha YES! Keep the bloopers going :D
Thanks for the video . Good information. I just brewed a Hefeweizen yesterday on a new brew stand I made.
Cracking looking pint Larry 🍺👍
Perfect for breakfast. 🍺🍩
Larry this is a great video thank you so much for all your work
Looking to start homebrewing. This is my fav type of beer :)
Just Gorgeous. Nicely done.
actually just Carbed a hefe today.... CANT WAIT FOR SUNDAYS BBQ
Looks awesome
Lol the blooper reel was a nice treat haha. I'd love to see you tackle a new england style ipa. Great video as usual, Larry!
Your Hefeweizen look very good! Tx for your recipe!
I've been on a quest to make a really great Bavarian Hefeweizen. Thanks for making this video. I'm a moderately experienced all grain brewer. I looked at your recipe and couldn't find the water profile. I was curious if you could tell me your water profile for this type of beer?? Water chemistry has been the biggest thing I've been researching lately. I use reverse osmosis water for brewing so I matched the Munich Germany water profile on beersmith and built my water with salts for this beer.
really like your style
I made a hefe a few months back but that sulfur smell when it fermented was crazy.
Man. Thank you for your spreadsheet. I brewed yesterday with the "bag method" but had to tweak the Water/Grist ratio to 1.25 qt/lb and Extract Efficiency to 45% in order to reach the target Pre-boil SG... I will let you know how it turns out. Thanks!!
I recently started home brewing and stumbled upon your channel. Great videos and I'm learning quite a bit from you. I may brew your Hefeweizen next.
BEER-N-BBQ by Larry I can't wait to brew it!
Larry, are there any improvements you think you'd make on this in the future?
Looks and probably taste delicious.
What can i substitute the rice hulls for?
Larry, by adding the pound of rice hulls, do you effectively increase your grain bill to 11lbs, which in turn affects your mash calculations and your initial mash temperature reading (at ~3:40 min mark)? Curious if that impacted your sparging, boil volume, etc.
Larry, your instructional videos are always very informative. After mashing for an hour and before you sparge, you add a certain amount of water. Not sure why you do this. Why not simply drain the tun and then go ahead and add your sparge water. What's the purpose of adding that additional water after the mash is done and before you sparge?
Just did my first batch. I used bulgur wheat and it was much darker than yours but tasted ok. Can't wait to do more. Just waiting for my malt to malt (cos I malt it myself..)
Did you add your yeast nutrient at the beginning of the 90 minute boil? I've been using Wyeast's yeast nutrient and don't add it until 10 minutes left in the boil. Maybe it doesn't make any difference
thanks for the links. Found you on facebook! looking forward to your posts. great merchandise. I love the cup, will have to get that.
Larry which motor you are using for wort chilling. Can you give me some specs so I can buy similar one. I bought couple in India which are used for fountains(home decor) they are not working for me
ILLINI No.1 Seed in the NCAA tournament! Go ILLINI!!!
Haven’t been this excited since the 2005 championship game. I-L-L!
@@BEERNBBQBYLARRY big fan of the ILLINI even though I moved away from central Illinois back in 1997. The Army has taken me all over the planet but my roots are still in Illinois. Big fan of yours too Larry. You've inspired me to pursue a formal education in brewing science and operations at Saint Louis University. Maybe one day we can collab on a beer. Hefes are a favorite of mine. I've been trying to perfect that one lately, shooting for big banana aroma. A nice Helles would be great too.
@@BEERNBBQBYLARRY I-N-I
I was supposed to keg my Hefe this weekend but I’m confined to my couch because of surgery and this horrific ureteral stent. I hope an extra week in the primary won’t hurt it…
Ouch. I’ve left beer in the fermenter for over 3 weeks with no problems.
Great job! Many people complicate the grain bill. Good weizen is all about yeast flavors and good process. I can't acquire 3068 so I keep looking for a good substitute yeast with not A lot of success
Greetings from Poland :)
Mr Larry Can I put ammonia inside beer or not.
Each drink has a specific validity. What is the validity of the beer that we make and what are the natural preservatives that we put in the tubules for not drying and keeping it going?
I understand you well, Mr. Larry, but what do I do where I live? There 's no yeast nutrient or I can buy online. There is an alternative print and thank you
Hey larry, I’ve been rewatching a lot of your videos since I’m about to jump into all grain and you’re very clear on the steps and also enjoyed the process of all grain video you made too. * thank you so much for that btw* anyway, I keep getting worried about water treatment and have seen you say your water is fine but do you think just having an rv carbon filter would be fine with tap? I’ve only used the tap for extract but I just wanna make sure once I try to make your hefe it comes out as good as you’re saying yours came out. Anyway, thanks for the vids, cheers!
Very cool video Larry. I wonder if you could share what gives yours that orange color. I tried to brew one myself and got an almost white colored beer.
That heffy looked very nice. The heffs go great with fruits. Have you tried it with an orange (blue moon style) or tried a lemonade blend for a shandy. My wife rally enjoys the shandy after mowing the yard. I did a watermelon wheat a couple of years ago for a beach vacation it was pretty good. Thanks for the upload.
Hi Larry, new to your channel, and new to brewing. I was wondering if you could advise me on bottling this brew rather than kegging it, as I am just getting into brewing and want to start with bottling first. Specifically, how much sugar you recommend adding to it prior to bottling. Thanks so much! cheers
Hey Larry, just curious if you've ever tried doing a decoction mash with the Hefeweizen? I'm looking to clone the Weihenstephaner Hefe Weissbier, and the recipe I found calls for it, but I'd much rather do a single step since it'll be my first AG brew and I don't want to introduce too many complicating variables into my brew day. Curious to hear your thoughts on multi vs single step mashing for this style. Thanks for the vids!
Looks good!
Do i need to do a yeast starter. Im new to homebrew and I would like to attempt a hefe
Hope mine comes out as good as yours. I bottle tomorrow, so the product is still a couple of weeks away. Cheers!
Hey Larry, what was the ferment temperature? Cheers.
Hi Larry
I really appreciate what you are doing.
Imagine your self in a country and all you have access to is bakery yeast, raw barely, wheat, some kind of hobs and all the equipment you could use for order online to make a decent beer! Do you think i have chance to make cold one and enjoy it on my lazy chair after long day?
I lived in the states before but my work drag me to a country where alcohol is forbidden.
Would you do me solid one and help me to make ok beer from the scratch, maybe you could do RUclips video about it.thanks again beer n bbq man
Two things: First, what does skimming the hot break do for you? And second, you've given me an idea for a recipe. I'm not the biggest fan of wheat beers, but I figure that you replace the pilsner malt with Weyermann beechwood smoked, and replace the wheat with the oak smoked wheat, that would be fuckin amazing. I'm gonna have to brew that. Currently, my one venture into brewing with wheat ended up with a 34% brewhouse efficiency, but since then I've figured out a number of fixes to the problems I had, and I want to try again.
Larry you gotta check out J. Wakefield's El Hefe Hefeweizen with coconut added
Great looking recipe, Larry. Very similar to mine I did back in May. I used 50/50 Pilsen to wheat malt, but used the same hops you did. I also mashed at 151. But, I used the White Labs hefeweizen yeast strain. The beer turned out great and was delicious. I think when I do it again, I might mash a little higher for some more body.
BEER-N-BBQ by Larry absolutely. I made it for a wedding and the keg didn't last more than an hour.
ha, well I wish I had a wedding or something to get rid of some of my beer, ive got about 400 bottles of homebrew lying around that are all fairly recent brews
Larry, how do you make it less murky?
I love your videos! I wish you were my neighbor!
Hey Larry, I've been hooked on watching your videos over the past week or so, great work!
I just wanted some advice on scaling down this recipe. I see that you ended up with approx 5 gallons of beer, so how would you go about scaling down the recipe to finish with between 2.5 - 3 gallons?
Thanks in advance!
What temperature is the mash out water you add before your first vorlauf?
I saw a Chief Illiniwek in one of your videos. Are you in Illinois? I’m from Champaign. I want to get into Home brewing so I’m watching all I can on RUclips.
Correct me if I’m wrong but doesn’t that mean yeast wheat in German?
Larry could you maybe do us a video for a good pumpkin ale ? love all your vids man .
Great video, but did you notice at 3:06 that the inner wall of the plastic cooler is cracked? That'll accumulate bacteria.
How long would you recommend bottle conditioning for hefeweizens? About 2 weeks?
I'm glad I still have some of my "Largaarden" left because this just made me mad thirsty.
Top 5 beer for me. Have a paulaner clone in the fermenter as we speak. Cheers
2 years late, but could you share that recipe?
Great Videos! -I can't seem to find a link to your spreadsheet though?
Awesome video btw 🤙
Hi Larry your beer looks so good and your videos are cool as well. ;-)
The best!!
The cool thing with a Hefe is that it can be brewed super quick. Looks like a crack in your mash tun? Cheers!
I was going to ask the same thing..
Well if it isn't causing any trouble.. Why replace it.. Cheers Larry! 🍻
So how do you figure out the ACV
If I were to follow a similar recipe, and bottled the beer after primary fermentation, could I bottle without adding carbonation drops? Would there be enough carbonation after primary fermentation? thanks!
Thanks mate, love your work
Larry,
I'm brewing a Hefe this weekend. What is your recommendation for water profile and I'd like to know your opinion on step mashing vs decoction mashing for this style.
Thanks in advance!
Cheers!
@@BEERNBBQBYLARRY Thanks, Larry. This is my first time brewing a Hefe, so I may just do a single infusion mash and see how it comes out.
My source water is as follows:
Ca 49
Mg 6
Na 67
SO4 36
Cl 65
Bicarbonate 166
I only plan to bring the Bicarbonate down to 0 with Latic Acid. Based on the Bru N Water calculator this will bring my mash PH to 5.4. Other than that, I don't see that I need to make much changes to my existing water profile. Your thoughts?
My grain bill is as follows:
50% German Pale Wheat Malt
42% German Pilsner Malt
4% Melanoidin Malt
4% Light Munich Malt
Hops
1oz of German Spalt for 60 minutes 13 IBUs.
Yeast
Wyeast 3068
Hi larry i have done this brew 2 times now and love it but i cant seem to get the nice full bodied flavour from a normal hefeweizen. Is thier any reason this might be happening?
@@BEERNBBQBYLARRY excellent. thanks for the tips
Ever attempted a Herrmann method split mash? Challenge to you.
Never heard of it until now. After reading about it, I may not bother. I've found that I get lots of great banana flavor from simply fermenting on the higher end of the yeast temperature range.
What's your boil off rate? That looks really low.
Can I add oats to get silky mouth feel
At what temperature did you ferment
So you leave it at 15psi for a whole week to carbonate?
Cool thx bro I’m new to home brewery and I’m only use to force carbonating I want to try other ways
Hi Larry, I notice you did not use Whirfloc. Is that due to the generally cloudy appearance of a Hefe? What styles do you usually not use Whirfloc?
Thanks Larry. My first all grain brew day is coming and it will be a NEIPA with a peanut butter milk stout to follow so I’m guessing same principal applies. No Whirfloc.
Hi Larry, I notice your using rice hulls on this recipe. For a new all grain brewer, what is the determining factor for which recipes should have rice hulls and which do not?
Gotcha, thanks!
Hello have a recipe for five gallon batches?
Home brewed should be better than those in pubs
No contest.. :)
Larry...that Hefeweizen looks freakin' AMAZING !!
Just found your channel the other day...I love Paulaner Hefeweizen..and Live Oak has a good one also.
I want to get into brewing myself ...great great video.
Oh...forgot to say that beer looks amazing !!!
@@BEERNBBQBYLARRY what state are you in? S. Texas here...but may be living in KC very soon.
@@BEERNBBQBYLARRY That's amazing looking yellow and head on it in your video. I'd LOVE to put your brew up against some Paulaner or Live Oak...might damn well be on top for me !
@@BEERNBBQBYLARRY Picked up this single bottle about 17 ounces at the huge chain liquor store here ...about to try it. they had a brand new case on the shelf of singles...at almost $4 each....might have to go back for more if i like it.
allaboutbeer.com/article/schneider-weisse/
Definitely won't buy this again...Paulaner and Live Oak make a better Hefeweizen for sure.
Hey Larry,
I brewed this beer and have yet to start fermentation. It has been 48 hours. I used a smack pack weissen yeast. Any ideas?
Probably more fresh yeast.
@@BEERNBBQBYLARRY thank you! I will try that out
@@BEERNBBQBYLARRY your suggestion worked! Went with some local omega yeast!
Hi Larry, nice video like others... I just learn about a new beer style. Question: where did ou get your measuring stick (kettle/boil) to know how much gallons you have?
Aluminium strip? If you dremel it, there is no risk of contamination when you put this in beer?
And where do you buy this?
Do you treat your water at all, all my beers seem to have a distinct flavor. And the only thing I can think of is its my water.
You should, ive done it a few times, but my well water which I can use as long as I boil it is basically the same as Burton Upon Trent, so I brew a lot of English beers and IPA's because my water is hard. I can also brew darker lagers like Doppelbocks.
Ive been wanting to try a Hefe
Have u ever tried a dunkelweizen with this same recipe?