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- Bavarian Hefeweizen water profile - Homebrew Talk
A German Hefeweizen also works with a higher pH pH 5 6 should almost never be reached without additives That's why a wheat beer also works with hard Munich water German brewing scientists Kai Tröster and Prof Narziß state pH 6 0 as the optimum value for a wheat
- Hefeweizen - Additional Grains | Homebrew Talk - Beer, Wine, Mead . . .
I generally try to keep the grain bill simple with my hefeweizen and let the yeast do the work, but I do add some melanoidin aromatic to give it that maltiness that you get from decoction mashing My recipe is: 56% Wheat 40% Pils 4% Melanoidin Mash @ 110 for 10 mins, step up to 152 for 60 mins Boil 90 mins 9 IBUs Hersbrucker WY3068 @ 65F
- What Water Profile for a Hefeweizen - Homebrew Talk
1 Pkgs Hefeweizen Ale (White Labs #WLP300) [StartYeast-Wheat Mash Schedule: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 9 75 lb-----Single Infusion, Medium Body, No Mash Out Step Time Name Description Step Temp
- Hefeweizen CO2 volume argument - Homebrew Talk
OK, so nearly all print reading I've done says hefeweizen's on average are carbonated to higher CO2 volumes Palmer's How To Brew book says 3 3 - 4 5 is typical and Eric Warner's German Wheat Beer book says 2 8 - 5 1 volumes The BJCP style guideline says 2 5 - 2 9 volumes When I last posted
- Hefeweizen pressure help. - Homebrew Talk
I just put my Hefeweizen that has been in primary for 12 days into the keg and I am leaving it at room temperature (71 6 degrees) for a week Then it goes into the fridge at maybe 40 degrees (or whatever you recommend) What pressure should I set it at so I can drink it for football next week
- Hefeweizen with lots of banana flavor - Homebrew Talk
Yeah it drops the pH further than comparing to a hefeweizen strain What I meant was that it is better suited for a wit, than a hefeweizen, since you can get really spicy phenols out of it Not that it's a great choice for wit's, but I think it resembles more a wit if fermented high and underpitched, than a hefeweizen Citrusy and slightly
- WB-06 is a pretty good Hefeweizen yeast - Homebrew Talk
This hefeweizen wheat beer has been the easiest to make and has been the most tasty by far I did a normal light body mash, nothing fancy, then I used WB-06 I underpitched, poorly aerated, and did not rehydrate I wanted to stress the yeast in order to produce more flavor and it produced a beer, that to me, is on par with Live Oak Hefeweizen
- Hefeweizen - Simple Water Profile - Homebrew Talk
That said, I've been unable to discern a simplistic water adjustment method for Hefeweizen as of yet Here's my grain bill: 6 lbs Red Wheat 4 lbs German Pils I am thinking of adding 2 oz Acidulated Malt, along with 5 tsp Calcium Chloride to mash and sparge I use all RO water
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