How to brew Mangrove Jack's Bavarian Wheat - Hefeweizen Wheat Ale
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- Опубліковано 8 вер 2024
- How to brew Mangrove Jack's Bavarian Wheat - Hefeweizen Wheat Ale
This is a 6 gallon kit that I will be converting to a 5 gallon kit while maintaining the body of the beer while keeping the abv around 5%.
Pitched the yeast it came with Mangrove Jack's M20 Bavarian Wheat Yeast imparting banana and clove esters with hints of spice aromas.
I simply used the kit as is with the addition of 1 lb of corn sugar and 1 lb of DME Wheat with 1 gallon of 170 F water and topped off with enough spring water to ensure I had a total of 5 gallons going into the fermentor at 68 F.
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Items used to brew this batch:
Mangrove Jack's Bavarian Wheat
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Tilt Hydrometer
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Corn Sugar
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Muntons Wheat DME
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6.5 gallon brew bucket
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6 gallon glass carboy
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Weihanstefaner is my favourite brewery (world’s oldest too, been going almost a 1000 years) and their Hefeweisse is my fave beer, so I’m eager to try this
It came out nice but was really dark but that is typical of extracts and although I would have to say all grain is better it still was a very nice beer that anyone without an investment in a bunch of equipment can easily make in their kitchen which is huge. I hope someday to have a draft at Weihanstefaner if I can as I have a very small bucket list and visiting a handful of cities and enjoying myself while doing so in Germany is actually #1 on that list. It is a very short list and I was invited to Frankfurt when I was young based on my last name "Frericks" but I couldn't afford to go so now that I'm older and once our new house is finished we will be saving to go to Germany, Ireland (top 2 on my list), England (My wife is Irish/British by genetics), and any other surrounding countries would be a bonus like Norway and Belgium. I figure it is cheaper to go once and stay as long as I can afford to versus going several times for short stays so I'm crossing my fingers I can save up enough to go for a solid 2 weeks if possible.
If you want a great Hefe but don't want to risk it with liquid strains, M20 is definitely the closest you can get. It makes my hefe delicious and silky. I was very skeptical about anything from Mangrove Jack at first, tbh. First I used their M21 for my Hoegaarden clone, which turned out, some say, better than the original, and after my success with M20 I just wanted to try more and more from their products.
Thanks for the tip. I need to try some M20. Once I get to my new house I'll be doing lots of temp and yeast comparisons.
I'd like to second this. The M-20 is very vigorous and has a great flavour. I've tried all the dried wheat beer yeasts I could get my hand on and this one has won hands down. I normally just get any Wheat beer 1.7KG can, dispose the kit yeast, add 500g of dextrose and of course the Mangrove Jack's M-20 yeast for a 5 gallon brew. After a couple of days I add 25g of Amarillo steeped for 20 minutes in a hop sock and the liquid it steeped in into the fermenter. Very refreshing wheat beer with a herbal tinge and a lemony zest.
We started Brewferm Belgian Dubbel last week, was supposed to start Brewferm English IPA but the extract had some weird white blobs on top of it so we decided to play safe and Discard it. We have Raspberry Ale waiting to be the next one to brew.
The Brewferm Triple Wheat finished higher than we expected 1,023 I think since the instructions said 1,015. Still got a nice 7,4% to the end product. Should be carbonated and can be moved to a cooler storage soon!
Sad about the English IPA but honestly I've had food poisoning once in my life and that was once too many, nothing you would wish on your worst enemy so playing it safe is the only way to go on that. I liked the Dubbel and took some to work but my oldest wiped me out. He took a 6 pack and came back a few days later and grabbed my last 6 pack as I had bottled all of it. I'm wondering why the Tripel had such a high FG but as long as it tastes good then it is all good. The tripel is the next one they should be shipping me on the subscription as I'm going to brew all of the Belgian series. I am planning on getting the Belgian IPA started tonight.
The Raspberry Ales sounds very nice as I am preparing to brew my Raspberry Ginger Saison which is kind of my claim to fame I say as I've had a ton of people try it and variations of it and all seem to like it to the point I've had people bribe me for entire 6 packs of it. So I'm excited but looking to see if I should brew it as a certain time as I am trying to do a (kind of) colab with Pierre from Simple Home Brewing in Australia where he will hopefully be brewing the exact same beer around the same time just on the opposite side of the world. I also call my Raspberry Ginger Saison my unisex beer as men seem to really like as the Raspberry isn't real sweet and the beer has lots of spice going on while women seem to like it as it is smooth with a nice subtle raspberry and spice without being bitter.
@@BitterRealityBrewing I would definitely try the raspberry ginger saison 😋
The raspberry ale was kind of a moments thing to buy and try cause it's something different. Excited to see how it works out and hopefully it's a refreshing summer day drink.
Hoping to move to all grain later this year. I have to make some investment to a brewmonk all in one system first though, but in the meanwhile the extracts keep me going 😋
@@HardRockRock12345 I've actually stumbled on to a site that had the Brewmonk a few months back and it looks lot like the systems here in the U.S. although I do wonder if it is a low density heating system (always preferred) but I like the majority of the features and love the 3 year warranty as that tells me they don't expect you to have problems any time soon.
Kristall is the German word for crystal. Hefeweizen tend to be cloudy, and Kristallweizen is a Hefeweizen that has been filtered to make it crystal-clear. Regular Hefeweizen sometimes is also called Hefeweizen Naturtrüb, where Naturtrüb mean naturally cloudy.
I knew Hefeweizens were naturally cloudy from the wheat and usually the yeast but I had simply never heard the term Kristal Weizen and I assumed it meant clear Hefeweizen but I of course had to look it up to ensure I wasn't just assuming. Wondering if commercial brewers clarify it mechanically or with lots of finings to help pull the haze out.
@@BitterRealityBrewing As far as I know, there are two basic ways to clarify the beer: (1) filters with the help of additives, and (2) beer centrifuges.
@@TheWolfyDaddy Agreed just wondering which work best as Gelatin isn't real effective against wheat to the point of really clear beer.
Another informative video. There needs to be more sampling at work. Also...I love how careful you are about cleanliness but lick your thumb at 7:06 then stick your thumb in the bag at 7:12. I'll still drink it :-)
Its all good the water was just shy of burning me...usually I do end up burning myself a bit. And I am OVERDUE at brining in some brews to everyone. I've got to bring in the Double Raspberry Golden Ale as it drinks like a mid abv but is 8.7% plus I have the two Irish brews finishing up. The Irish Extra Stout debuts tomorrow AM, I think it is scheduled for 10 AM.
how many weeks we need for the specific beer to ferment ? Thx
It all depends on the beer as some can ferment in a matter of 3 to 4 days but I usually let most of mine go for a solid 2 weeks to ensure I ferment out 100% to the lowest possible FG as I prefer a dry beer and if you don't let the beer ferment out 100% it can be a bit sweet do to sugars that the yeast wasn't given a chance to convert to alcohol.