How To Brew Hefeweizen (Weissbier) | Counterflow Chiller
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- Опубліковано 17 лют 2020
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Recipe for 5 gallons:
5 lbs Wheat Malt, Pale
2 lbs Pilsner; Floor Malted Bohemian
2 lbs Pilsner; German
4.0 oz Melanoidin
0.50 oz Perle Pellets [7.00 %] - Boil 60.0 min
1.0 pkg Hefeweizen Ale (White Labs #WLP300)
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I love hefeweizen. It's really the greatest type of beer I've ever had, for me.
I just found the German Tucher Hefeweizen I’ve been looking for now for 12 years and I’m reminded that for me this is the best beer. Now I’m getting ready to brew my own like they do in Germany.
A beer that doesn't require chilling during fermentation. I can hide that anywhere in the house so the wife can't find it :D Those British beers and the taste of home are finally in sight. Thanks for another fabulous brew class Martin.
Yes, so so close to the British beers now. With beer names and ingredients I can actually pronounce.
I've cold crashed my hefeweizen for a week or so, just to clear it up, and served it as kristalweizen and had good feedback from people who've had the real thing.
Great video!
I dont have a fridge for lagers, so I'm glad we're off to the ales!
No kidding.. no more lengthy lagering of beers for a while.
Pro tip. For my counterflow chiller I don't use water running from the tap. Here in TX it's often so hot that the ground water isn't cold enough. I fill a cooler full of ice and water (like 60 lbs of ice or more) and use a pool cover pump to circulate the water through the chiller. Typically part way through I have to syphon off some water into another container and add some more ice. But I find that in the summer months, it's my only choice.
Just a tip that I learned with my counter flow chiller... instead of recirculating back into the kettle to cool the whole kettle down and then transfer, dial back the speed of the wort flow through the chiller so that it's in contact with the water in the chiller longer. This is critical and increases the effectiveness. Put a sanitized temp probe on the output of the chiller. When it's coming out at pitching temp (only a couple mins) move the output hose to the fermenter. Chilling time goes from 15 - 20 mins to 5 - 10. I do this with my robobrew.
Throttling the flow makes sense to me. Thanks.
I was itching for a new video so I rewatched the American Wheat episode, then I discovered you just posted, excellent timing and a great comparison.
Perfect timing!
Great job Martin! I love my CFC, I’ve found that pre chilling my water using my old immersion chiller in an ice bath and slowing the flow of the wort allows me to single pass chill from kettle to fermenter. Really speeds things up for my brew day.
Keep killing it with the great content!
Nice vid! If you want to try authentic Bavarian wheat beer, try to go with 50% wheat malt, 40% pilsner and 10% of Munich I malt that Bavarians use to give it extra malty character. Furthermore you can try multirest infusion with one special step at 43-45°C for 10 minutes, which actually activates the precursor of ferulic acid - later on the special weizen yeast would turn it more effectively to "bananaclove". Funny thing is that this precursor is present in basemalt like pilsner malt, not in the wheat malt as one would suggest. Your yeast aplication procedure is brilliant, it´s really good to underpitch it a bit to torture those little beast a little, furthermore it´s good to boost up those esters by lead the fermentation process in a little bit higher temp range around 22°C. Great vid, keep it up!
Thank you. Next hefe I brew, I’m brewing this!
And what about ph?
My dad’s beer of choice; now I drink, too.
Just remembered; “Widmeir Brothers” beer Hefeweizen!!!😼👍👨🏻🦰🍺
Yes finally I’ve been waiting for this beer my favorite style 😩😭👌👌👌😄
Great looking beer, and I'm sure it tasted fantastic too! One of my favorite styles. Keep up the good work
Thanks. And me too. Loving this one.
Thank you for making this, I had no clue what to do and now i'm working on getting some hops to make one!!
I love hefeweizen beer, but one of my favorites are the Dunkleweizen, im pretty excited for the next week, also for the wiezenbock, I dont have any idea of a recepy of a wiezenbock. Keep going Martin, your videos are the Best
Thank you. Yes, both beers are in the fermenters. Can't wait to try them.
close the valve on the wort side of your counter flow to slow the wort down untill the temp of the wort is at pitching temp. Then you can go strait into your fermenter.
I used to get Weiss beer in Hoboken, NJ. They coated the inside of the glass with raspberry syrup before pouring the beer. It was delicious.
But this turns it into a Belgian witbier.
Great. I would love to try it out.
Living in Germany I can confirm the Wheatbeer styles. Generally, there are just so many brewers that you kind of have to find the one that you like. The kind of styles of the wheat beers that are referred to are mostly Dunkel , Normal, Kristall. Dark, normal, crystal. But there are certainly other less common styles as well. Brands that I personally like; Erdinger, Maisels. Both have a cloudy traditional type of wheatbeer.
I ❤️ Erdinger!
This looks like something must make!
love these videos
YES!! I thought I was going to have to commit my entire afternoon to finding a UA-cam video about wheat beer that wasn't an aging hipster laying on the fake humility routine super, super thick.
Just pump the beer thru the immersion chiller that's sitting in ice water. Has worked like a champ for me for years. Always made more sense to me, more surface area in contact with beer.
This guy knows how to make a good video! Cheers!
Thanks.. and cheers!
First of all: Yes, it's called "Kristallweizen" - it's crystal clear wheat-beer. Hefeweissbier (yeast white beer) is the best beer in the world, imho. And the best def. comes from Germany - several German breweries of this beer-style are winning year for year different prizes. Of course Germany is also very well known to have the best Lager beer, but the oldest existing brewery in the world from Weihenstephan (founded in 768 and licensed in 1040) is actually known for it's absolute worldclass Hefeweissbier. It's fruity (banana-like), very "drinkable", super refreshing, has a lot of carbonic acid and is simply the perfect summer-beer when you're having a nice German barbecue. Other recommendations are: Duderstädter Hefeweizen (very fruity and fresh wheat-beer), Ayinger Urweisse (Dark wheat-beer) and Hirsch Kristallweisse (here we have the crystal clear one). :)
Banana is an ester, clove flavour is a phenolic - different beasts
Got two counterflow in series. During mash re circulation They are used to keep temp and chill after the boil
I love hefeweizen beer. I just brewed my beer.
Nice job. Good info. Might have mentioned that melanoidin is to mimic a decoction, which is traditional for a Hefeweizen.
Yes, good point.
Great vid, thanks and cheers
Thanks and cheers back at you!
Open fermentation on Hefeweizen is awesome. Really punches up the banana flavor and aroma.
There are so many ways to bring out the banana flavor. Many people tell me that dry wheat yeast can never produce a good banana flavor. On the contrary, it can, but sadly many liquid yeast users don't know how to properly work with dry wheat yeast, often severely overpitching, which results in few or no aromas/flavors. I read many home-brewer forums and I've notice something that people do (mostly Americans), and it is to ferment their hefe at around 68F (20C), which is so wrong on so many levels. I've made hefeweizen with every available hefe yeast here in Greece and if I have to be honest, the best result I've had, came from M20 Bavarian Wheat Yeast by Mangrove Jack's. It fermented at 22-22.5 for the first 3 days, after which I let it rise to as high as 24-25 C. It produced incredibly tasty banana hefe with that barely noticeable authentic sulfur hint that you get from fresh Weihenstephan brew. WB-06 is harder to work with but it can still be controlled and get a very good banana aroma and taste. WB-06 has higher attenuation but also higher flocculation. Anyway, great video!
Mmmmm....hefe's are so tasty...... great show, btw!
Great video, one of my favourite beer styles. Interesting using rice hulls instead of oak husks.
I use 67% wheat in my hefe, never used rice husks even though all my friends brewers do. My batches are between 120 and 150 liters each, never had any significant problems with getting the sugars out.
@@alanpotter8680 But you put in your vid you used rice husks?
What are oak husks? I’ve never heard of them.
Thanks !
Love your videos ! Have you made a New England IPA ? (Juicy/Hazy IPA) would love to you brew one! Cheers 🍻
I really will love watching your videos. You have skills at filming as well and where abouts do you live
Thank you. I'm in Raleigh, NC
I am absolutely ADDICTED to your channel. Thanks for the effort you put into this. I have a question though. I have your same Unibraü system. Why do you use 2 brau supply controllers? I can't figure out what the second one is used for
Thanks for watching! The second controller is to regulate power to the 240V heating element.
Great video mate, Hefeweizen is one of my favourite beers. I want to brew this beer myself. How much strike, sparge and water in total do you use when brewing this recipe?
One thing we do with our Counter flow chiller setup, is to run the hot clean water runoff into a bucket to provide piping hot water for our sanitizing bucket. Saves 5 or so gallons of 100 plus degree water for sanitizing and cleaning after brewing is done.
P.S. I'm loving this challenge, great work through and through, If you need any specialty hops let me know, sadly our local homebrew supply closed.......and I and a few of our local home brewers may have uhm...lets just say our wives were not happy but we'll never have to buy hops again !!!
Awesome, I'm picturing a garage full of chest freezers filled with hops :)
Instead of (or as well as) underpitching yeast, would fermenting at higher temperatures achieve the intended flavour profile?
Wondering what temp the water running through the counterflow chiller was. My ground(tap)water isn't nearly cool enough to chill my brews down to the 66-68F mark within an acceptable amount of time, so I use the two-immersion-chiller trick with one in an ice bath. Works but still takes a while and a lot of stirring of both the wort and the ice bath.
Hi Martin, I like your chanel. I used a recipe from Gordon Strong witch replace Pilsner malt with Vienna Malt and give some more maltiness to the beer. And I Know traditional weizen is made with decoction mash, that helps a lot with recipes with more than 50 percent wheat, maybe you should try it ( and make a compare with regular mash program).
There are actually three variety of wheat beers in Bavaria. Kristall = bright filtered, Weiss = bright unfiltered and Dunkel = dark unfiltered. For the dark version just replace the pilsner malt with dark/chocolate malt. In my opinion the best version of Bavarian wheat beer.
Hei. I would really appreciate more explanation on the starter process used in this video - if you have already discussed this in another video, just point me in the right direction (sorry I have not watched all your videos yet)
Curious as to how you do the yeast splitting that you refer to. Do you just eyeball it and what about sanitation?
is it common to use the counterflow as a type of HERMS system? Seems like it would work fairly handy? Thinking of brewng a hefe this weekend but no rice hulls in stock from my local vendors....any other tips for single infusion mash? Maybe keep the wort to grist ratio high in favour of liquid?
Have you entered any of these into Homebrew competitions? I wish there were scores from judges to show how you did per style...
Hello, new to your channel. What are those circumferential perforations near the top of your mash tun? Is that like a grist hydrator or sparge setup?
Pump that fermentation temp up to 25°, 26° and get even more estery goodness
I was introduced to hefewezien in the 80's when I was in the army. First time not drinking an American beer. Whole new world opened up. The crystal or clear weiss is what most of us drank the flavor profile is the same it is just an aesthetic. I have noticed that some of the US breweries tend to make their hefeweizen clear and without any haze.
I heard that doing open fermentation increased the yeast characteristics
You can collect the hot water coming out the counterflow in a bucket and you have some hot water for cleanup ready
Agreed. Having since started doing that.
Use your pump with your immersion chiller, it will be faster, make a nice whirlpool and you don't have to stir...cheers
get a thermometer inline on your wort out pipe of the chiller. as soon as the wort is at pitching temp on your thermometer you can transfer to the fermenter, no need to transfer back into the kettle. will save you time, and water!
His system has a thermowell in the kettle for the probe that connects to his control box, so it's not really needed in this case.
@@sigrooms but recircing back into the kettle with a CFC is a waste. Treat a CFC the same as you would a plate chiller
Right ideally I could chill everything in a single pass.
@@TheHomebrewChallenge exactly, my ground water isn't cold enough he in Cape Town in the summer to get to pitching temp, so I do the final bit of chilling in the fermenter.
The traditional mashing schedule for weissbeer employs step mashing that starts from 45C.
Next time try WY3068 yeast, thinking, you would be surprised by the result.
vonb1omberg step mashing is to bring out the ferulic acid which can bring out more of the clove. He stressed the yeast which brought out more banana. WY3068 is supposed to be the same as WLP300(what he used). Both are supposed to be the Wiehenstephan strain.
I've also read that step mashing is important in this style and that's the way I've made them. I've never tried a standard single temp mash. I wonder if they'd come out the same. I'm always trying to get mine to taste closer to weihenstephaner. My hefe I'm doing is going to ferment at 74 to further stress the yeast.
Sounds like I need to step up my umm.. step mash game
Great video Martin. But we don't take rice hulls in our hefeweizen (German purity law :-)).
So Martin you finished with 4,5 gallons / 17 liters of end product?
I want to make a DIY counterflow chiller. 12mm copper tube, in a 19mm plastic tube, 15m long.
do you benefit from rice hulls with biab?
Have you considered sticking your immersion chiller in a bucket of ice water as a pre-stage cooling of the water for you counter flow chiller? It would probably decrease cooling times significantly.
I did try this last summer and was a bit disappointed. I went as far as freezing my immersion chiller in a bucket so it was completely encased in ice. Running water through it, I'd only see a couple of degrees drop off in temperature.
How Many liters can You get with that amount of malt? Thanks!
Would appreciate if you could do an experiment for the hefweizen banana esters. Find out what variables matter in making these esters. There seems to be a lot of theories. So far I found it difficult to make a bready banana hefeweizen😢
With a counter flow chiller like that would putting it in ice bath help too
Question re the yeast process. You split the yeast into 10 viles and only used one for the starter. Does this mean that much less yeast was used? i.e. only one tenth? If so, how was 5.2ABV gained with so little yeast? Also, what did you do with the other nine viles of yeast? Cheers, Dave
That’s right. So total guesswork here with these numbers but here’s the basic idea. Each vial has about 20-30 billion yeast cells. Adding them to a starter for a couple of days increases that to around 100 billion yeast cells. Which is the same amount of yeast cells you’d find in a fresh yeast package. That goes into the beer and the other vials stay in my freezer so I’ve got more yeast for the next batch.
@@TheHomebrewChallenge Many thanks for the explanation. I thought it might be like that. Thanks again.
What carbonation level did you use for this one ?
The point about the appearance of the Weißbier is the head of the pour. It's not supposed to look like a English pour without foam. It's a sign of a good pour if you get a bottle of Weißbier in the glass with a nice fiamy head and no spillage (and don't forget the yeast) - although that's not really relevant for a beer on tap
Great Video and Channel. Just a few sidenotes: the term Weissbier is generally more used in Bavaria in all other parts of Germany it is called Hefeweizen. To my knowledge Kristallweizen is more popular in Baden Württemberg and not so much in Bavaria....no proof for that just my experience.
Thanks, didn't know that. Kristallweizen is all very much an unknown beer style for me.. I'm interested in revisiting that one.
Us Bavarians like our Weißbier with the yeast in the beer. You pour it in the glass till about 90 percent of the bottle,wait a bit and then shake the bottle to get the rest of the yeast in the glass. Kristallweizen just had no yeast in the glass (or its rather filtered in the brewery)
Oh, Andy.
Love these videos but it would be great to see you utilize the chilling water better, its a shame to see so much wasted down the sink.
Many people capture the water in a washer machine and/or some for cleaning gear. Others may capture to a rain catchment container for garden/lawn maintenance.
Yes, I've since been using the water to fill my Brew Bucket prior to sanitizing it with StarSan. Much much less wasted water.
I'm italian 🇮🇹and i hate wine 🍷and i love beer🍺.
Martin, love your videos and your passion for brewing. The video says Age= 3 weeks....How long did you keep this in primary and when did you transfer to keg for conditioning?
Thanks. It sat in the fermenter for about 2 weeks, then into the keg, forced carbed over 2 days, then served about a week later.
I use a cf wort chiller too and I have two problems with it. In the summer, ground water doesn’t get the wort down to pitching temp. Second, it wastes a lot of water down the drain. How about recirculate ice water for a video idea? I want to build that with an old cooler mash tun.
Sounds like a cool project, and as you say would cut back on water usage.
What is the song in the beginning of the video
Hefe means yeast, Weizen means wheat. You're friend made a slight mistake.
So the literal translation is “yeast wheat”. That’s interesting to know.
banana or glove? I use 60% wheat with wb-06. I think the wheat at 60% give a bad taste
you switched shirts!
I see you're no longer brewing on the Blichmann Easybrew. Do you find the BIAB just easier to clean up, or do you find better efficiency? Why the change?
Main reason for the change was the Blichmann system was for 10 gallon batches which is more than I need now.
@@TheHomebrewChallenge I was curious, then after watching another vidya of yours I saw where the boil coil got smoked. My curiosity was only provoked because of my recent acquisition of a brew easy. Thanks for your reply.
I do no boil ni chill and keg after 1 week.
My dad loves this type of beer, but it gives him the runs
I don’t know why but it really does upset your stomach sometimes. Doesn’t give me the runs. But, it gives me a horrendous case of the thunder from down under. There are small countries in this world that would pay top dollar for The gentle, perfumed zephyrs I can produce to use as chemical weaponry if I consume too much of this kind of beer. Now, ask me if it stops me. Ask me! Ask me!
Some personal notes from one brewer to another, or to anyone who cares to read :)
First, I don't know how can you get banana flavors when fermenting at 20 C. Every hefeweizen yeast recommends 22-25 C for the banana spectrum (and that needs to be quite stressed yeast).20-22 is more like bubblegum (which is often mistaken for banana) with some clove, especially when using WLP300. Second, when underpitching a hefeweizen, make sure that the yeast starts working as soon as possible and in the banana spectrum, it will give you that nice final touch of silkiness and bring that vanilla aftertaste. And lastly, I always use only wheat and pils malts.. No melanoidin, no carapils, no malted oat.. just 67% wheat and 33% pilsner malt, sticking to the original bavarian hefeweizen as possible. I add a touch of acidulated malt to fix my pH a bit and give me that nice milky yellow hefeweizen. Nothing else.
For hops I use only Hallertau Mittelfrüh or Tettnanger ... lately I prefer the latter more, especially when paired with M20 Bavarian Hefeweizen yeast from Mangrove Jack's. Excellent alternative for those who can't get fresh liquid yeast or is just too damn pricy.
Remember, if a dry yeast pack says "good for 25L of wort" , that means you can easily ferment a 40L batch with that one pack. One time I overpitched a 100L batch by mistake with a 20L starter of Wyeast 3068. At the end I had 100+ L of yellow tasteless, odorless beverage @ 5.5 ABV.
Sooooo you made an american beer in the end? 😂
@@MrNicklasson87 You got confused or just drunk?
Thanks for your videos. They are really useful to see how it is done. You are a great presenter. One question - I love the Bavarian Erdinger Weissbier. Do you, or any of your followers know what Malts and hops make up the beer?
Thank you! Erdinger is one of my favorites so would be interested to find this out too.
And What about Priming?
When I look at your filled glasses, I get sad. Weissbier should have a head of foam 2-4 fingers wide.
This releases aromas and also CO2, because wheat beer is typically heavily carbonated.
If the head of foam is not high enough after filling, there is a "repair trick": simply throw 3-5 grains of white rice into the glass.
They sink to the bottom and bubbles form on them, which rise and create new foam.
Why not saving heated water for cleaning equipment?
Because heated water might contain the bacteria-mediated toxins and would need to be heated to high boil to completely sanitize the water, much like when one has a water-boil advisory in effect.
@@MetalSStar196 I know few commercial brewers that use water from heat exchangers for next mash last batch in a day goes to hlt for cleaning equipment. Draining water directly is just wastefull.
Have started doing this.
if i can make a beer at home that tastes like sierra nevada kellerwies, I'm gonna lose my fucking mind.
lol, exactly how many A's are in the UK spelling of banaaaaana?
Where in the UK is your friend from? I'm English and his accent is not familiar at all!
Direct from Andy: It should be a north west accent (Crewe) as that’s where I grew up but I’ve lived down south for 30 years.
how much does it cost per liter to make this assuming you already have all the equipment?
I make similar weizen and the ingredients are around 11 euros /usd per 25 litres batch.
@@petrgazo5184 oh wow, that sounds profitable, that's about 1 dollar/ euro per a 6 pack of 12 oz bottles
@@Ivan-jj3lh Well yeah these prices also depend on where you live. I live in country known for cheap beer (and for porn production...). So ingredients here are quite cheap. Also dont forget to add gas/electricity price to the list, time spent with production and logistics... :)
@@petrgazo5184 I'm from Texas , most Americans drink cheap ass budweiser, worst beer, unlike wheat beers and other types, our most popular non piss water tasting beer is "blue moon" brand its pretty good, but all wheat beers here go for like 10 dollars per 6 bottle pack
@@Ivan-jj3lh Then why not make your own beer. The most basic equipment isnt even that expensive. For all-grain you just need big pot, some smaller pot, fermenter (modified big bucket) + some other things. Biab seems nice for beginning (i use it myself as a beginner). You can also brew from malt extract to make it super easy to begin with. Malt extract is pretty much what you get from boiling malt. You need even less equipment for brewing from extract.
Temperature fermentation please?
At 8:17 it says: 68F (20C).
That's a ton of hulls
You're using your CFC wrong. It will within a minute or two be coming out at the desired temp.
8:21 You got 63% efficiency and 83% attention? Am I doing the math right?
the only comment i have is not showing the pours on this channel......
10:05 yes Kristall Weizen.
I really like Hefeweizen but banana should never be in beer.
I bet your friends are enjoying all the free beer because there is no way you are drinking all of that by yourself and maintaining your figure.
So much beer. Want some?!
@@TheHomebrewChallenge I would take some off your hands.
I love the Weiss,
But it just doesn't love me back.
🚽
No it’s not clouded, but the clear stuff don’t taste as good..
Are you sponsored by Brau Supply????
No, I purchased my Brau Supply system.
"Comes from the yeast. Hence the "weizen""
Really?
Clean that rats nest up