#28 Helles Weizen

Eureka, after the Belgian yeast experiment post, now the countdown for the big wheat yeast comparison. And I start with my wheat recipe which I already brewed for at least four times. This particular recipe was the first batch for the wheat yeast comparison experiment.

Recipe: Helles Weizen
Numbers: Volume [L] 20 (5.3 gal)
Original gravity 13.6°P
Terminal gravity 1.9- 4.1°P (different strains)
Color Around 3 EBC
ABV Around 5.9 %
Grains: Wheat Malt (3 EBC) 2.6 kg
Pilsner Malt (3 EBC) 2.1 kg
Acidified malt (5 EBC) 0.1 kg (added at 53°C)
Hops: Hallertauer (8% AA) 6 g and boil for 60 min
Hallertauer (8% AA) 6 g and boil for 30 min
Yeast: #3068 Weihenstephan, #3333 German Wheat, #3638 Bavarian Wheat, #1010 American Wheat, WB-06
Water: Burgdorf Mash: 12 L (3.2 gal), sparge: 19 L (5.1 gal) @78°C (172°F)
Rest: 4 steps Mash in @47°C (117°F) without acidified malt, 20 min @ 45°C (113°F), add acidifiec malt, 15 min @ 53°C (127°F), 30 min @ 63°C (145°F), 40 min @ 72°C (162°F), 10 min @ 78°C (172°F)
Boil: Total 60 min
Fermentation: Primary 12 days @ 18°C (72°F) in a plastic bucket
Secondary N/A
Maturation: Carbonation (CO2 vol) 4 with 22 g of cane sugar per 2 L (0.53 gal)
Maturation time 2 weeks @20°C (68°F) and 3 – 4 weeks @4°C (39°F)

04/22/2011: Brew day. All went as planned. Filled up ten plastic buckets with 2 L of wort (0.53 gal) each and added the yeasts. Used two different buckets for every yeast (for backup if one fermentation does not finishes as it should).

Fermentation vessels for the wheat yeast experiment

05/04/2011: Bottled the beers. What a workload! Used about four bottles for every plastic bucket.

June/July 2011: The tasting begins. Results will be posted in the wheat yeast experiment results.