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Tuesday
May112010

Bleicherweiß 3.0: TOPLESS

Bleicherweiß 3.0 (sometimes called "Bleicherweizen," "hefeweizen," "Weißbier," or "that yellow one in the big glass") is the current iteration of my house Bavarian Hefeweizen recipe; it's been a work in progress since summer 2006, variously brewed with slight modifications as an extract, all-grain, and places in between. In Episode 1.4, we learn what happens when it undergoes an open fermentation.

Five gallons, partial-mash

OG: 1.048
IBU: 16

grist:

  • 1.5 lbs Weyermann Pale Wheat
  • 1 lb German Munich (20 EBC)

mash: multi-temp infusion

  • 100 F for 5"
  • 122 F for 10"
  • 152 F for 30"

boil additions:

  • 3 lbs wheat malt syrup @ 60"
  • 0.5 oz Palisade (plug, 9%) @ 60"
  • 3 lbs wheat malt syrup @ 15"

Second krausen: creamy and activefermentation:

  • Wyeast 3068 Weihenstephan Weizen
  • primary: an uncovered 8 gallon bucket
    • 3 days @ 64 F
      • 18 hours: flecks of foam, aroma is worty
      • 20 hours: first krausen, clove and plastic aroma
      • 22 hours: krausen is scuzzy; clove, ripe banana, and bread dough
      • 24 hours: skimmed krausen (discarded) and roused, SG 1.042
      • 26 hours: second krausen; bubblegum, clove, cinnamon
      • 48 hours: krausen is creamy and very active; banana cream pie; skimmed krausen (saved) and roused; SG 1.028
      • 72 hours: krausen still creamy but no longer bubbling; cloves back; SG 1.018, rack to closed secondary
  • 7 days @ 64 F in an airlocked 5 gallon carboy, SG 1.012
  • crash cool 3 days
  • package, carb it high, and drink it like you brewed it

all extract?

no Palisade hop plugs?

  • yeah, I have that problem now too ... that was my last 0.5 oz. I usually use German Tradition for this recipe (thought I had some on brew day, but I was out), but you could use Palisade pellets as well.

is this crazy?

Not if you mind your p's and q's (it still feels weird, though): keep everything very sanitary and rack to a closed secondary as soon as you sense things slowing down, fermentation-wise. I got away not doing a yeast starter this time (I had a very fresh yeast pack) but I will be making one next time; if I had older yeast or yeast shipped by mail, I would definitely make a starter - how's that for do-as-I-say-not-as-I-do?

 

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Reader Comments (5)

Would it be cheating to cover it with muslin or cheesecloth, just in case!? I can see something falling in there (i don't have so much extra space to keep things out of the way...) or even just dust! or fruit flies!

August 31, 2010 | Unregistered CommenterKW

I was wondering if I could substitute the liquid malt extract with a dry malt extract to keep it light in color? If so, what extract to use?
And can I add real bananas in to get even more flavor? When do I add them? To the secondary? Dried or fresh?

February 23, 2012 | Unregistered CommenterJames oravec

@KW - if that's what it takes to make good beer and the beer that you want, then it's not cheating, IMO.

@James - I would use Briess wheat DME, and if you're really concerned with a pale color, replace the Munich 20 EBC with German Pils malt as well. If you're gonna go bananas, add a couple-three peeled, frozen, very ripe ones to the secondary, and/or use an extract at bottling.

February 24, 2012 | Registered CommenterDawson

Michael, we never got to hear how this tasted! Or at least I didn't see the video.

Was it good?

December 4, 2013 | Unregistered CommenterTy

episode 6 ty

December 16, 2013 | Unregistered CommenterDX

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