Brewing a Hefeweizen | Kristallweizen? | Brewtools B40 | EP47
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- Опубліковано 9 тра 2022
- Time for another classic, German beer style! This week I’m brewing a Weissbier or more specifically, a Hefeweizen.
Hefeweizen shares some characteristics with American and Belgian wheat beers but don’t be confused. American Wheat beers like Bells Oberon have a clean yeast profile and noticeable hop character. Belgian Witbiers like Allagash White are hazy like a Hefeweizen but lean more towards citrus flavors.
The German Hefeweizen is known for its hazy appearance and banana and clove flavors, all of which are created by the yeast. Those flavors are balanced by bready malt character and a high level of carbonation which leads to a very light and approachable beer.
What an awesome beer to have on tap as we move into summer.
Now let’s make some beer!
References:
byo.com/article/german-hefewe...
www.allagash.com/blog/what-is...
GEAR THAT I USE
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You and Joshua Weisman play that god awful music, and with the levels way too high. It detracts from your message. Serve a hefe in a proper glass. Yours is way too clear...almost a krystalweisse. Otherwise, great video 😆
Me and Josh Weissman? 🫠❤️ There are legit MILLIONS of people that disagree with your opinion. You’re definitely right about the glass tho. Thanks for watching 🤘🏼🍻
I disagree on the music level being too high. And "proper glass" is not that important if you dont drink a pint at once, it's just for keeping the carbonation high while drinking.
Don't listen to this guy, your videos are so well done you deserve waaay more viewers
I like both channels but also hate the loud jarring music... especially when the voice audio is lower, constantly having to adjust audio
@@HopsANDgnarly naw too many YT creators have their music too loud and and simply too often. Sometimes its good remind them.
Look into temperature fermentation for Hefeweizen, start on the low side and beat up that yeast to the warm side under your control. Those ester flavors will sky rocket.
Thanks! I'll try that out next time!
Really recommend a proper Hefeweizen glass to serve, so the Hefe (yeast) that is in the bottle makes it to the glass from the start. Here is how to do it: slowly pour the beer from the bottle into the tilted glass. Once you have about 1-1.5cm beer left in the bottle, stop pouring and swirl the rest of the beer in the bottle, to get all the yeast to remove from the bottle. Then pour straight over the foam crown. You can see the yeast drop through the beer to the bottom.
When drinking, the special shape of the glass helps the yeast to be stirred up when you put your glass down, keeping the yeast evenly distributed.
This channel is dope as hell. Amazing cinematography, music, and basic brewing theory.
Thanks 🙌🏼🍻
Hefeweizen + Pad Thai = GOAT
🤤
give that keg a little toss to get that haziness. I also find WB-06 to be inferior to 3068 and omega 021 or 022. I also always decoct my german hefes. I prefer mine to be closer to schneider weisse cause I love the clovey ones
Love the vids man. Your music choice puts this a touch above. Keep it up
You used Whirlfloc, a product designed to precipitate haze-causing proteins, in a beer that's supposed to be hazy...
Yep and it took some of the haze out lol. Probably won't do that again
Well, leaving some yeast in suspension while serving will do the trick, and stilll be within the style guidelines.
It would be more authentic if you carbonate the beer in bottles with priming sugar. The haze comes from the yeast. Hefeweizen literally means "yeast wheat". Sometimes the kegs are stored upside down to haze the beer when it is connected to the dispenser. Here in Germany we wouldn't accept a clear Hefeweizen. Otherwise we would order a Kristallweizen, which is filtered.
I’ve got a packet of that yeast too! I’ll have to give this a shot, sounds really good!!!
Do it again with a triple decoction, I would love to see what difference that makes!
Beer looks great. Love to watch your videos. But there is no good Hefeweizen dry yeast out there to get a German style hefeweizen. Not a single one. Try this Next time: make a starter from the Schneider Weiße you had at the beginning of the video. The yeast in the bottle is still alive. Schneiderweise make little Banana and some clove flavors.grest refreshing in summertime. If u can get, Gutman hefeweizen bottle is 🍌 for live. Or just try some liquid yeast from the brand you like. Fermenting at 20c° will bump up the 🍌🍌🍌🍌🍌
These are great tips! Resorted to dry yeast because of some timing and shipping issues but I love the idea of using the example to create the yeast source for the episode. Thanks! 🍻
Man, I brewed one today too. What a coincidence!
Thanks
Cheers!
I enjoyed the music but maybe a bit too loud. I am trying your receipt next brew. Could I use Saaz at the end instead of the new German Hop?
Thanks! Yep anything like that should be great.Perle, Saaz, Tettnang, and even Hallertau are all good choices
I tried making a hefeweisen for the first time, open fermented and all. I way over shot my gravity on it too 🥲 I usually have pretty poor efficiency and was not expecting a 1.061. Finished around 1,014. Still tastes great with loads of caramelized banana with a clove background. Just a bit too sweet for my taste.
I'm very surprised how clear it was with that grain bill. You did say it had been almost two months and in fairness I've never kegged so I don't know how it would react in a keg.(edit: someone pointed out you used a whirlflock in another comment. Yeah, that would do it😅)
I was also really surprised by how low you fermented at but sounds like the flavour profile was spot on. So maybe I need to ignore what I've read and try a lower ferment temperature🤔
Great video as always! This is one of my favourite beers and something I'm constantly messing with trying to get the flavour I want. I will definitely try a lower temperature that ramps up.
I saw a crazy tip online to ferment one at 62F. Seems crazy but I kinda want to try it. Nice to see ya as always. Cheers! 🍻
Hey Hops and gnarly, question for you since you use reverse-osmosis water. Do you treat RO water as distilled water with no minerals or did you somehow find out the profile of your R-O water source? Many Thanks.
Hey Dan!
Just curious about the choice of yeast. Not that I think its bad. I would like to see more beers with dried yeast, I think it adds to repeatability of a beer. I was more thinking that at the end of the vid there is an Imperial yeast logo and Season 5 sponsor text.
other wise the video is spot on, good work. Nice music BTW
Hey thanks! Aren’t they cool?! They don’t mind if I use other brands during the season. They just want to help make this possible!
Looks like your whirlfloc tablet sure did its job lol, I usually leave it out for wheat beers. I've heard a lot of people say they are not a fan of WB-06, but it supposedly is the same strain as the other usual hefe choices, so who knows? How did the Calista turn out?
Hahaha yea that damn whirlfloc! I couldn’t pick out the Callista at all so I kinda wanna try it in an IPL or something like that. And no complaints with the yeast. Gave me all the right flavors and I didn’t have to try very hard to get them
Nice videos-keep them coming. Did you really do a 3 gallon sparge on your B40? I’ve never done more than half that on my B40 using Brewfather. Have you ever tried a no sparge on your B40 yet?
Thanks! I usually go by the preboil volume but yea the recipe was 5.75 gallons in the mash with a 3 gallon sparge. 6 gallon batch volume using the default B40 profile in BrewFather.
And yea my first couple batches I made some saison without sparging and it worked out great! For those I think I bumped the batch volume down to 5 gallons
Nice video. Was the beer hazy at first or did the yeast dropped down in the keg?
The whirlfloc I added really cleared it before packaging. Still a good tasting beer 🍻
Love the videos and Hefe is by next brew b/c I has finally gotten warmer Question, what were the kinds and amounts of brewing salts you used when building from RO?
If you email or DM me on Instagram I can share a screenshot
Great video dude, another way to get the most of that banana-clove ester flavours out of that yeast would be to ferment it a little bit above the higher recommended temperature, it may be a little bit too much on the nose and palate for the first month or so however. Cheers!
Has schneider weisse always been that dark?
I kinda took note of that too. Delicious beer but definitely on the caramel side
I often buy the Schneider Weisse Festbier its a bit lighter. Never tried the straight up Weisbier.
My Hefeweizen pairs perfectly with tacos 🌮 😋. Try it
Great idea!!
do you advise for a beginner the brewtools B40?
If the price tag doesn’t scare then heck yea! My only fear would be you don’t stick with the hobby. Most advanced system on the market for sure
@@HopsANDgnarly no worries about me not sticking to it the only thing i want is to invest in something good that'll serve me for years to come.
do you maye have any advise if for wich fermenter i should choose? i've seen a few glycol chilled fermenters
and should i pick the B40 or maybe the B80? more headroom maybe more comfort i dunno 😁
next time try liquid yeast.
Next time!
Lallemand’s Munich Classic is a great dry yeast for a hefe if you’re looking to stay in the dry realm.
Hey Dan , why don’t you ever mention the amounts of salt additions in grams , then comment on H2O profile?
I think if this as more entertainment than “how to” and figure most people know how to grab these profiles from BrewFather or just search online. But if you need something let me know 🤙🏼🍻
so wrong serving and glass
Cheers 🍻