Ales, Brew Day

New Recipe – EngagementOberfest Hefeweizen

We threw an awesome engagement / Oktoberfest party in 2018 and had this beer on tap – along with our Party Pilsner and our Märzen. This recipe is a classic 50/50 two row and wheat malt recipe. I fermented “warm” – at room temperature (75ºF) with WLP300 and took off the airlock for most of the primary fermentation.

As you can see in the image for this post – this yeast took off like gangbusters. I pitched at 8 am the morning after brew day and the gravity was down to 1.012 by 10 om the same night! As soon as the fermentation calmed down I put the airlock back on and changed its dirty t-shirt. And no – this beer wasn’t in any way “infected” or “contaminated” due to that open ferment and crazy blow off. So if it ever happens to you; don’t worry!!

I think the warmer temp and open fermentation really let the banana flavor and aroma shine in this beer.

 

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 16.0 IBUs 3.5 SRM 1.050 1.010 5.4 %
Actuals 1.047 1.012 4.6 %

Fermentables

Name Amount %
Pilsner 5 lbs 50
Wheat White Malt 5 lbs 50

Hops

Name Amount Time Use Form Alpha %
Tettnang 1 oz 60 min Boil Pellet 4.5

Yeast

Name Lab Attenuation Temperature
Hefeweizen Ale (WLP300) White Labs 74% 68°F - 72°F

Mash

Step Temperature Time
Mash In 148°F 60 min
Ramp up for mash out 168°F 10 min

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