Weizen/Weissbier Recipe - O Chefeweizen

Recipe Info

Recipe Image

O Chefeweizen

by on
All Grain
10 Gallon(s)
11 Gallon(s)
60 min
93%
Version 2 of my wheat beer progression, coming with the Portuguese handle this time. I'm going to increase the wheat contribution of the grain bill to over 50%, switch from german pilsner to belgian, and switch from Munich 20L to aromatic malt; El Jefeweizen was a solid start, but I'm looking for a touch of malt flavor and more phenolic in the aroma and flavor. I'm going 1 degree warmer on the mash to increase dextrins for more viscosity on mouthfeel. Grain choices are: Pilsner for base malt, Western White Wheat for additional points/color/flavor, and Aromatic malt for color and malt flavor. Hop choices are: Bravo for bittering since I have it left over, Mt Hood for flavor and aroma Yeast choices are: WLP380 Water profile is amber full.

This recipe was cloned from El Jefeweizen.

Fermentables

% lb fermentable ppg   L   usage  
67% 9 Pilsner - US 34
Mash
22% 3 White Wheat - US 40
Mash
11% 1.5 CaraBrown - US 34
55°
Mash
13.5 lb

Hops

oz variety type usage time AA   IBU  
0.25 Bravo Pellet Boil 60 minutes 13.0 6.5
0.25 Mt. Hood Pellet Boil 15 minutes 6.0 1.5
0.25 Mt. Hood Pellet Boil 5 minutes 6.0 0.6
1 Loral Pellet Flame Out 0 minutes 10.0 0.0
1 Jarrylo Pellet Flame Out 0 minutes 16.0 0.0
2.75 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Imperial Stefon 69%
 

Other Stuff

amount unit name usage
0 each Gypsum Mash
0 each Calcium Chloride Mash
0 each Lactic Acid Mash
0 each Yeast Nutrient Boil
0 each Coriander Flame Out
0 each Black Pepper Flame Out
 

Mash Steps

type heat temp °F time
Acid Rest Infusion 113 45 minutes
Saccharification Rest Direct Heat 153 30 minutes
Saccharification Rest Direct Heat 162 10 minutes
 

Special Instructions

  1. Add coriander and orange at whirlpool, 180F, for 30 minutes
  2. Add orange peel to secondary 5 days before bottling

Tasting Notes (1)

CheeseNips

Tasted on 5/21/2018 by CheeseNips

Notes:

Color is darker yellow and opaque. Pours 2 fingers of foam that slowly dissipates. Aroma is zesty, fruity yeast; I wouldn't say the phenolics are banana or clove, but more akin to Wyeast 3724 pepper. Flavor follows the nose at first and then morphs into an orange flavor with hints of chocolate, finishing with a sweet, fruity flavor. Nucleation is a bit sharp due to high carbonation, but fitting for the style. It is a bit more complex than most hefeweizens, but it is not extraordinary; it's lacking a flavor component on the fruit side that really sets it apart, so 4 stars.

Comments

Brewdog333
Brewdog333I think your overthinking it. And over spicing........ Brewdog333
11/12/2017 5:59 AM
CheeseNips
CheeseNipsI'm definitely overthinking it. I was reading about Belgian brewing tradition and that has inspired me to spice my beers in a subtle way, less than 1 tsp per 5 gallons, so I will go down that route with this one.
11/12/2017 2:56 PM
Brewdog333
Brewdog3333 tsp tangerine zest in my New Moon recipe is perfect for citrus flavoring. 3 tsp coriander seems a bit much, so I cut it back to 2 tsp. That is my own personal tastebuds talking, but New Moon tastes better than Blue Moon or Shocktop. Also the more citrus you use- remove the irish moss or whirflock tablets. And ask yourself.... are you brewing for clarity or flavor? I choose flavor at all cost. Brewdog333
11/12/2017 7:25 PM
CheeseNips
CheeseNipsYes, irish moss needs to go, so I've dropped it. I'm tempted to whirlpool the coriander rather than boil it to make the flavor more subtle. Thanks for the input.
11/13/2017 4:14 PM

Recipe Facts

O Chefeweizen
Weizen/Weissbier
10.00 Gallons Liters
11.00 Gallons Liters  @  60  min
1.044
1.014
7.2° SRM
93%
8.6 IBU (tinseth)
0.19
3.9% ABV
148 per 12oz
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