German Wheat Beer - Eric Warner

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Re: German Wheat Beer - Eric Warner

Postby Aleman » Sun Nov 15, 2015 12:28

AndyBWood wrote:As a first I've added all the salts to the HLT. Took a while to dissolve..... I've been using a hand blender since yesterday afternoon in 6 litres of water. A good way to check the salts are in solution as it creates a really fierce whirlpool and any undissolved salts collect in centre of the pot I used. Maybe took four 5 min blends and an overnight stand before everything was dissolved.

Not sure if I'll bother again.....

You are aware of the fact that gypsum (calcium sulphate) has limited solubility in water :?: :?: I've no idea as to the quantities you are using but once you get to around 2g/l it becomes very difficult to get it to dissolve, especially if you are trying to use calcium chloride as well.

Dissolve it in the entire volume of the liquor and you'll have no issues

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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Sun Nov 15, 2015 12:32

This is not Maris Otter........


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Overshot by a degree; was aiming for 45 degrees but don't want to add any cold liquor due to mash tun restrictions.


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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Sun Nov 15, 2015 12:59

55 degree 'banana rest'


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Takes a lot more liquor than you think to raise the temp.


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I'm also going to need a longer spoon to mix this lot.......

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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Sun Nov 15, 2015 13:19

Thanks Aleman

You're right - once I got the salts into the HLT - no problem.

The reason I went this route was because of the infusion mash and the large amount of liquor being added.

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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Sun Nov 15, 2015 13:43

Ok......... 63 degrees

Image

We have something akin to Horchata ( Spanish Tiger Nut drink - very nice )

Don't think I'll get away with two more temp raises in this tun ( 70 & 75 degrees )

Think I'll go for the next raise to 70,
let it rest then,
pull thin decoction, boil, and add back as much as necessary to raise to 75.

Any left over decoction can go into the boiler. Interesting day.......... :D

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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Sun Nov 15, 2015 14:18

70 Degrees


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As suspected, will definitely need to decoct to reach 75 degree rest.

I'd say I've used 6 - 7 litres more liquor to achieve the steps than calculated, getting harder to hit the mark as the temp step rises.

Don't think I'll be sparging, could be just a straight run off ! May even need to boil it down to get the starting gravity.

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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Sun Nov 15, 2015 15:11

Thin decoction taken and back to good ole' gas power :


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This is my largest 6 litre normal cooking pot so hopefully enough to raise to 75; if not I think I'll call it a day with the mash and settle for what I've got.

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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Sun Nov 15, 2015 15:27

mmmmmmmmm............... :hmm:

Putting all that boiling liquid ( 5 - 6 litres ) back into the mash tun only raised the temp by 2 degrees from 70 - 72.

I knew this wouldn't be lossless but I have to question the figures quoted in BrewSmith; research for another day me thinks.

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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Sun Nov 15, 2015 16:07

Very basic run off technique....


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12.5 Brix / 1.049SG


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I'm going to run it all off first and see how much I get.

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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Sun Nov 15, 2015 16:33

Not quite sure what it's supposed to look like ??? :scratch:


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It's not 'clear' like MO but there's not a scrap of debris in it


Never seen a mash tun like this before.......


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Amazing Gunk !


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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Sun Nov 15, 2015 18:01

Another first

German Hops - Hallertauer Mittelfrueh


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I can't pronounce it and, they may not be strong but....... smell great in the boil......

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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Sun Nov 15, 2015 18:13

Well...... it is after 5pm....

So, a Hefe and a few slices of peppered sausage seemed appropriate :thumb:


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Secong hop addition just in.

Prost !

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Re: German Wheat Beer - Eric Warner

Postby Bad 'Ed » Sun Nov 15, 2015 18:24

Great pics Andy. I too have always meant to make a hefe and this gives me something to compare my first one to when the time comes. You've also made me buy the book. Hope you're happy with yourself!

Never enough time....
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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Sun Nov 15, 2015 18:41

Still at it Ed.

Last hops, chiller and whirlfloc just in...

B***** long day; hope our German cousins get more than minimum wage for this if doing it for a living !

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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Sun Nov 15, 2015 18:55

Hefe yeast primed and ready for service......


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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Sun Nov 15, 2015 20:47

And....... relax.....


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Unfortunately, lost quite a bit in the boiler as forgot to purchase PTFE tape and couldn't seal the elbow on the filter. Lost the syphon before I should of :doh:

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Re: German Wheat Beer - Eric Warner

Postby Aleman » Sun Nov 15, 2015 22:00

Yeast is gonna make a mess :D

please note:The use of punctuation, bold, underlining, italics, and different sized type, follows the convention used in writing, for many years, to place emphasis on the point being made, and to highlight the importance of that point in the opinion of the author. It is not the intention of the author to shout, if that was the case the author would adopt the, much more recent, convention of using all capital letters.
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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Sun Nov 15, 2015 22:07

Aleman wrote:Yeast is gonna make a mess :D


Ha ! - I'm away until Tuesday eve - something to look forward to when I get back !

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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Sun Nov 15, 2015 22:28

Epilogue.......

So; was it worth it ? It's not difficult; just longwinded. I suppose it will depend on the end result really.

Thoughts for the day.....

The infusion formulas have little connection with reality. I know nothing of thermo dynamics but having conducted a real-life experiment this afternoon you will need to add far more liquor than the calculators suggest. I guess it's all down to the losses; steam, air, my little finger which 'absorbed' quite a bit of heat.....

You will also need a mash tun with enough capacity to cope with the extra volume. If you fancy a go then make sure your pot is big enough.

Don't try and keg your previous brew on the same day ( yeah I know.... but it had to be done today )

So; a big 'thank you' to Pittsy ( God of Wheat :notworthy: ) for all the help and advice.

I'll update the thread as things develop; hopefully no pics of Aleman's messy yeast prediction....

Cheers :cheers:

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Re: German Wheat Beer - Eric Warner

Postby pittsy » Mon Nov 16, 2015 08:28

Looking good and all normal for a wheat ( colour , gunk , look ) you can get the brew day down to around 6 hours with the help of herms or Biab and because you're are heating existing wort it is less stressful . I now have elec herms with a controller so it becomes very easy .
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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Tue Nov 17, 2015 22:39

Evening All

Well... been away for 48 hrs and our German yeast has obviously been having a bit of a party in my absence........


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No complaints yet from the neighbours but Mr Yeast has been climbing the walls judging by the state of the bucket.

So...... another recipe note. If you're having a go at a proper Hefe with proper yeast make sure you have a big bucket. I only ended up with 16 litres in my batch and it looks like it was nearly to the top.

Aleman's prediction was right - if I'd have had a standard 23 - 25 litre batch in here it would have been all over the place.

Great banana aroma when I opened the fridge; hoping this will be worth the effort.

Going to try and salvage some yeast in the morning; another first - never tried top cropping.

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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Thu Nov 19, 2015 14:33

Afternoon All,

So.... we are about 3 days 18 hrs in and I've pulled a sample to see where we are up to :


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About 1.021. This has gone off quick but there is now very little activity in the fermenter. Colour looks right and it certainly tastes like a Hefeweizen. Apart from being far too sweet its almost drinkable.

I do hope the yeast has the legs to finish the job and didn't peak too early. Will be a disappointment if this doesn't turn out... :(

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Re: German Wheat Beer - Eric Warner

Postby pittsy » Thu Nov 19, 2015 18:11

You can increase the temp to around 22c to help finish it off if you like , I would expect around 1012/1014 btw .
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Re: German Wheat Beer - Eric Warner

Postby AndyBWood » Thu Nov 19, 2015 18:20

Thanks Pittsy

Will do as you suggest - does seem very quiet in the fermenter......

What would you suggest once we hit 1012/14 ? How long would you leave it before bottling and at what temperature ?

Thanks

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Re: German Wheat Beer - Eric Warner

Postby pittsy » Thu Nov 19, 2015 21:28

Depends really , you could leave it a full 10 days as is then bottle assuming all's well or you could chill it after the 10 days for 5 days then bottle . I usually do 10 days then 24 hrs around 10c and keg it .
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