Saturday, April 3, 2010

Brookline Hopfen Weisse

Early dismissal from work yesterday, so I got to move up the brewing schedule 1/2 day. I wanted to brew up something using the collected Weihenestephan yeast cake from an extract hefeweizen batch I bottled earlier in the week, in association with new homebrewing episode from French Oak TV a few weeks back. Looking at my huge stash of grain and hops, I wanted to brew something on the bigger side of the OG scale, in order to burn through some ingredients.
I recently had a fantastic collaboration brew between Brooklyn Brewery and the German brewery, Schneider called Hopfen-Weisse, and something in a reasonably close approximation of that just seemed like an obvious choice.

After a bit of research, the relatively high OG grain bill is intended to be very simple ~mix of large proportion of wheat and pils malts (I used Franco-Belges, each at 1.8L), in addition to a bit of sucrose to prevent the finished beer from becoming too cloying, and to serve as a foil for the
wonderful aromatics and flavors from the Weihenestephan yeast and American hops.
Brookline Hopfen-Weisse

Type: All Grain

Date: 4/2/2010

Batch Size: 7.00 gal

Brewer: JC
Boil Size: 8.43 gal Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:


Amount Item Type % or IBU
10 lbs 8.0 oz French Wheat Malt (1.8 SRM) Grain 50.00 %
8 lbs French Pilsner (1.8 SRM) Grain 38.10 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4.76 %
1.50 oz Citra [12.00 %] (Dry Hop 10 days) Hops -
1.50 oz Amarillo Gold [9.10 %] (Dry Hop 10 days) Hops -
2.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 60.8 IBU
1.00 oz Amarillo Gold [9.10 %] (40 min) Hops 17.3 IBU
1.50 oz Amarillo Gold [9.10 %] (10 min) Hops 10.7 IBU
1.50 oz Columbus (Tomahawk) [14.00 %] (10 min) Hops 16.5 IBU
1.00 oz Citra [12.00 %] (0 min) Hops -
1.50 oz Columbus (Tomahawk) [14.00 %] (0 min) Hops -
1.00 oz Amarillo Gold [9.10 %] (0 min) Hops -
1 lbs 8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 7.14 %
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

Beer Profile

Est Original Gravity: 1.077 SG

Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.69 % Actual Alcohol by Vol: 0.65 %
Bitterness: 105.3 IBU Calories: 43 cal/pint
Est Color: 4.7 SRM Color:

Mash Profile

Mash Name: Single Infusion, Light Body Total Grain Weight: 19.50 lb
Sparge Water: 0.78 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 24.38 qt of water at 161.4 F 150.0 F
10 min Mash Out Add 15.60 qt of water at 200.2 F 168.0 F

My intentions...smooth and silky wheat malt, bready pils. Hops: Pine, grapefruit, dank, tropical fruit. Yeast: powerful banana and clove aromatics. This leaves me quite hopeful for an intriguingly flavorful new summertime favorite, from the local Brookline brewery, care of the some of the most interesting ingredients the collective brewing world has to offer. And not quite Reihheitsgebot adherent. I can hardly wait to see the first pour; the head formation should be monumental. My Bodum knock-off tall pilsner glasses should make for an ethereal vessel for this modern hybrid beer.

24hrs-popped the lid on the bucker sign of a krausen forming. Very surprised, given the 500ml of thick, fresh slurry pitched. Grabbed the sachet of Nottingham from the fridge as a fail safe, there was going to be another 24hours before I would get an adequate pitch of replacement bavarian wheat yeast.

4/9/10- Realized I forgot to add the 1.5lbs of sucrose to the beer! Boiled in equivalent amount of water, cooled, added to fermenter. Fermenter smells amazing of fresh wheat malt and layered hops, but clearly lacking the characteristic banana and clove aromatics.

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