Hefeweizen V2

YEAST STARTER

• Prepare Shaken Not Stirred Starter starter the night before brewing.
  
• Use 1 quart of pre-canned wort & top up with RO water to one 1 liter in a 1 gallon jar.
  
• Aerate by shaking like it owes me money to the point of being mostly foam (or aerate with pure oxygen), then add yeast and gently shake a little more to mix in the yeast.
  
• Place in fermenter set to fermentation temperature of 63 degrees.
  
  

  MASH NOTES
  

• Mill grain only one time (wheat shouldn't be milled too finely).
  
• Ferulic acid rest (112-113 degrees) is to maximize creation of phenols (clove flavor) by the yeast.
  
• Omit acid and salts from dough-in. Goal is for pH to be > 5.7 during ferulic acid rest.
  
• Strike temp = 111 to Mash-in at around 105 degrees.
  
• Immediately set HLT temp to 113 (the temp of the first rest). Grain addition will reduce initial temp, which will then rise to the temp of the first rest (113).
  
• Add salts when temp is nearing the beta amylase rest temperature.
  
  

  BOIL NOTES
  

• Boil Timer Settings: nE=3, T1=90, T2=60, T3=10
  
• Either use a hop spider or whirlpool after the boil to deal with loose whole hops.
  
• Before filling fermenter, fill two quart jars with wort for canning as gyle/speise for carbonating the beer.
  
  

  FERMENTATION NOTES
  

• Pitch entire volume of starter.
  
• Use an OPEN FERMENT to maximize esters.
  -LOOSELY cover the fermenter to reduce possibility of spoiling organisms from falling in.
  
• Add airlock on 4th day.
  
  
• Pitch at 60 degrees
  
• Ferment at 63 degrees for 7 days then unplug freezer.
  
• Ramp to 68 degrees over 2 days.
  
• Keep at 68 degrees for another 7 days, then reduce to 50 degrees over 2 days and hold at 50 degrees for 14 days.
  
• Raise beer temp to 68 in preparation for packaging.
  
  STC-1000 settings:
  SP0=63, DH0=168
  SP1=63,DH1=48
  SP2=68, DH2=168
  SP3=68, DH3=48
  SP4=50, DH4=0
  
  

  PACKAGING
  

• Tare weight of empty keg.
  
• Put canned gyle/speise into serving keg (to carbonate beer).
  
• Calculate keg weight that represents 5 gallons of beer (including gyle) and fill to that weight.
  
  
• Target 3.0 volumes of CO2.
  
• Attach BlowTie 2 spunding valve and set to 35 psi (ensure 0-60 psi gauge is installed).
  
• Hold beer temp at 68 degrees while naturally carbonating (two weeks).
  
• Remove spunding valve and put keg in keezer at 42 degrees with regulator set to 19 psi (3.0 volumes of CO2).
  
  

  REFERENCES
  

• https://beerandbrewing.com/traditional-hefeweizen-worth-the-trouble/#:~:text=The rest at 112°,for creating 4-vinyl guaiacol.
  
• http://www.braukaiser.com/wiki/index.php/Weissbier_Hell
  
• https://www.homebrewtalk.com/threads/bavarian-hefeweizen-and-mash-sparge-ph.599613/
  
• http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/