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General Category => Extract/Partial Mash Brewing => Topic started by: jhinton on December 08, 2014, 02:23:54 am

Title: Bavarian Hefeweizen brew question
Post by: jhinton on December 08, 2014, 02:23:54 am
Forgive the stupid question... I'm just starting to move away from using kits and creating my own recipes and have come upon a question I can't seem to find the answer to.

I'd like to brew a Bavarian Hefeweizen using 6 pounds of wheat DME. I have looked at a few different recipes and some say to add half of the DME at the beginning of the boil and add the other half for the last 15 minutes, while others say to just boil all 6 pounds for the whole boil.

What would the reason be for splitting the DME into 2 additions versus boiling it all at once?

Thanks!
Title: Bavarian Hefeweizen brew question
Post by: 69franx on December 08, 2014, 02:37:45 am
Splitting it will help prevent your wort from getting too dark
Title: Re: Bavarian Hefeweizen brew question
Post by: Stevie on December 08, 2014, 02:38:45 am
If you have the capacity to boil your entire wort, I recommend adding the DME at the beginning. If you add top up water at the end, split your additions. The reason is two fold. 1 - less darkening in the kettle and 2 - better hop utilization with the lower gravity.
Title: Re: Bavarian Hefeweizen brew question
Post by: jhinton on December 08, 2014, 01:32:48 pm
Great, makes sense. I have the capacity to do a full volume boil so I'll add it all.

Thanks for the answers!
Title: Re: Bavarian Hefeweizen brew question
Post by: mattybrass on December 09, 2014, 08:39:45 pm
adding half at the last 15 minutes also lowers the boil gravity of your wort during most of the boil. This means you will get better utilization from your hops, basically you get a hoppier beer.
Title: Re: Bavarian Hefeweizen brew question
Post by: brewinhard on April 10, 2015, 05:56:19 pm
Of which is not really desired for a true hefeweizen.  I vote add all the DME at the beginning and do a full boil.