German Ales Dancing Mayan Apocalypso - Hefeweizen - All Grain

Discussion in 'Homebrew Recipes' started by randal, May 29, 2014.

Thread Status:
Not open for further replies.
  1. randal

    randal Initiate (0) Apr 21, 2004 Colorado

    Dancing Mayan Apocalytpo
    Traditional Hefeweizen
    All Grain
    Batch Size: 5.5 Gallions
    [OG] 1.055
    [FG] 1.013
    [ABV] 5.5
    [SRM] 8
    [IBU] (Tinseth) 17

    [Efficiency Target] 75%

    [Grain Bill]

    7 lbs Weyermann wheat malt
    2 lbs Weyermann pilsner malt
    2 lbs Weyermann light munich
    6 oz Weyermann Melanoiden malt
    3 oz Weyermann Acidulated malt

    [Hop Bill]
    1 oz Hersbrucker @ 60 mins
    1 oz Hersbrucker @ 10 mins

    [Yeast]
    White Labs 380 1 liter starter

    [Water]
    Filtered tap water

    [Process]
    Single infusion mash @ 152

    [Other Notes]
    I've been refining this recipe for years. My German friends all love it! The 380 yeast is really the key here.

    [​IMG]
     
  2. jbakajust1

    jbakajust1 Crusader (729) Aug 25, 2009 Oregon

    Do you open ferment this beer? Talking to @sierranevadabill when I brewed mine a few years ago (cultured the yeast from SN kellerwiesse) he said they open ferment the weisse as it tends to dull the yeast character if fermented closed.
     
  3. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    How did that culture work out for you?
     
  4. jbakajust1

    jbakajust1 Crusader (729) Aug 25, 2009 Oregon

    Really good. My wife liked it so much that she gave me an extra brewday for Valentine's Day 2 years later with the agreement that I had to brew that beer and teach her to brew. I didn't have the time to reculture that yeast for that second batch, but will be culturing it again in a few days for a rebrew mid-June. I will also plate it once I have it cultured up so I always have it on hand for future brews.
     
  5. randal

    randal Initiate (0) Apr 21, 2004 Colorado

    When doing 5.5 gallon batches I ferment it in a bucket which I suppose has more "open space" than a carboy. Recently I've been doing 10 gallons in my awesome Speidel fermenter which is basically a better-made larger bucket. In earlier years when I would brew this beer I kept the fermentation temps (ambient) in the low 60's but lately (and especially after getting away from the 3068 Weihenstephan yeast) I've been letting the temps rise to 72 or so and I like the results a lot better. Your mileage may vary.
     
  6. robc2277

    robc2277 Initiate (0) Mar 22, 2015 New York

    what was the length and temp on the primary/secondary?
     
Thread Status:
Not open for further replies.