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Messages - Brewtopalonian

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Woah!!! Thanks for pointing that out!!! I inverted the numbers when I typed this up!  Should be 100ppm Sulfate and 280ppm Chloride!

Awesome, glad to hear it! This is hands down the most tricky beer to get right because of a complicated mash and finicky yeast.  Let me know how it turns out!

Ah, yes, must have missed that,thanks!

Beer Recipes / Re: Head retention issue
« on: February 08, 2018, 04:48:20 AM »
Try a 10-15 minute protein rest at 122* F before bringing the temp up to 150.  This will help with the Wheat malt to develop the head you're looking for.  I'm pretty sure this should fix your problem. 

Beer Recipes / Quest for the Ultimate Traditional Weizen Recipe
« on: February 08, 2018, 02:12:59 AM »
Alright guys, it is my great pleasure to finally be able to contribute positively to this forum.  I'm going to share with you the best Weizen I've ever had / created.  This is NOT an American Hefeweizen, rather a TRADITIONAL Weizen.  I've found that the most important parts of this recipe are not necessarily the ingredients, but more so the process by which you brew it.  My take:

Ultimate Traditional Weizen:
OG: 1.048
FG: 1.010
Batch Size: 5.75 Gal
ABV: 5%
Carb: 2.9 vols
Color: 3.2 SRM
IBU: 12.6

Water profile:
pH: 8
Calcium: 250ppm
Magnesium: 25ppm
Sodium: 70ppm
Sulfate: 100ppm
Chloride: 280ppm
Bicarbonate: 550pp

Water profile from Bru'n Water (Martin Brungard):

Vienna (boiled)

Calcium: 27ppm
Magnesium: 15ppm
Sodium: 10ppm
Sulfate: 60ppm
Chloride: 15ppm
Bicarbonate: 80ppm

Recipe: 5.25gal, 76% BHEfficiancy


4.75lbs Wheat Malt (German) (2.0 SRM)
2.75lbs Pilsner (2 Row, German, 2.0 SRM)
1lb Cara-Pils/Dextrine (2.0 SRM)
1lb Vienna Malt (3.5 SRM)

1oz Hallertauer Hersbrucker [3.8%AA] - 90 60 min


WLP300 (1L starter at 1.035sg for 24 hours)

- Utilize a step mash with an acid rest at 109-113*F for 15 minutes (do NOT add acid prior to this step, optimal pH should be 5.8-6.0 for this step!) to promote clove like flavors and then add your phosphoric Lactic acid if necessary (typically not necessary if you match the water profile) to achieve 5.2-5.6pH prior to the normal protein rest at 122*F for 20 mins, this step gives your Weizen great head retention (especially with unrefined grains found in Germany/Belgium), then raise temp for Sacchrification Rest at 149*F, then finally Mash out at 168*F for 10 mins
- Boil heavily for 90 mionutes to combat DMS.
   - Boil 60 minutes
- Hefe should be hazy, no need for finnings.
- No late addition hops. Maintain bitterness around 10 IBU's to balance bitter with fruit/clove esters and bread malty flavors.
- Ferment between 62-65*F to promote proper yeast attenuation and correct clove/banana flavors.

Fermentation Notes:

Hefe Yeast (WLP 300) is VERY sensitive to temperature change.  Recommend pitching and fermenting at 62*F +/- 1*, then allowing the temp to rise to 64*F over the course of 3 days and hold for two weeks.  This prevents a banana bomb that characterizes American Hefe's.  This being a traditional German Weizen, you want a balance between clove and banana flavor which is achieved primarily through fermentation temperature.

Hope you all enjoy!  Let me know if you make this one with similar results!

Notes about the Edits:

This post was originally titled "Ultimate Traditional Weizen Recipe - I finally figured it out", though after some reflection, I believe I still have much to learn and, as such, have changed the title to "Quest for the Ultimate Traditional Weizen Recipe" to better capture what has truly occurred here.  I originally had a ridiculous water profile that was harder than granite - something that I really have no idea why it was so.  I have since purchased an RO unit and have building water profiles from scratch using Bru'n Water.  I acted childishly and foolishly and have since apologized to those I may have upset or offended.  I'm not deleting those comments, because I believe that in keeping with ethos, it is important to point out my shortcomings and not disrupt the great advice given by others.  I hope this thread continues on for eternity as we all grow and learn more and more about this particular style (it's a tricky one to be sure!).  Happy Brewing, I look forward to seeing what you come up with!

Yeast and Fermentation / Re: Reaching Final Gravity
« on: December 03, 2017, 05:31:09 PM »
Thanks Gents!  That surely solves that well enough!  I'm hitting exactly my gravity's I'm just an idiot.

Yeast and Fermentation / Re: Reaching Final Gravity
« on: December 03, 2017, 05:16:15 PM »
Not enough information. Methods? Recipes?

Single infusion mash, 60 min boils, plate chiller single pass, fermentation chamber with temp control, conical fermenters, Star-san everything.  I made a SunKing Sunlight clone, a Fuller's London Porter clone, a Fuller's London Pride clone, a Dogfish Head 60min IPA, and a Weissen recipe I created from scratch.  All were under the final gravity. 

Update:  I may have found the problem.  It isn't that I'm not reaching my gravity it's that I'm measuring it with a Refractometer instead of a hydrometer.  Is there a good conversion tool out there?

Yeast and Fermentation / Reaching Final Gravity
« on: December 03, 2017, 05:02:14 PM »
Hey all!

I'm having a hard time reaching final gravity on my brews.  I just got a new setup and haven't been able to fully ferment to 1.010.  I've been shaking the crap out of my fermenters and still not quite getting there.  I've tried making starters, still nothing.  This last brew, I added yeast nutrient hoping it will correct the problem.  Anyone else have this issue?  What did you do to correct it?

Kegging and Bottling / Re: Belgian Strong Ale Bottles
« on: November 27, 2017, 10:38:49 PM »
Thanks guys, this is all super useful input. I believe I'm going to go for a "Pilsner Champagne" if you will.  So, yes, perhaps I will use champagne bottles and cork them with wire cages. I'll post a pick in a couple months.

Kegging and Bottling / Re: Belgian Strong Ale Bottles
« on: November 27, 2017, 04:57:52 AM »
I’ve had good luck with 1 l and . 5 l swing tops bottling this style of ale   I’d say that the yeast and warm temps have a lot to do with the carbonation level I would be hesitant to put more than a cup of priming sugar in 5 gallons batch

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The recipe calls for a little over 5 ounces by weight of corn sugar... Does that sound right?

Kegging and Bottling / Re: Belgian Strong Ale Bottles
« on: November 26, 2017, 09:45:43 PM »
Awesome, thanks for the input!  Champagne bottles sounds like fun.  It also sounds expensive.  Either way it's going to be a fun brew, can't wait to try it.  I'll be trying some new techniques that I haven't done before such as step mashing and cold conditioning and letting the yeast raise the temp of the beer to 81... Things that don't normally make sense. 

Kegging and Bottling / Re: Belgian Strong Ale Bottles
« on: November 26, 2017, 09:12:17 PM »
Thanks Dave.  I think you've just given me my next experiment.  I'll try a double blind study with some overly enthusiastic participants to see if they can tell the difference between a beer I've force carbonated in a keg vs. a bottle carbonated beer.   :D

I say "the overwhelming majority of brewers believe this makes a difference in this ale" because for the dozens of recipes I've read for Duvel, there tends to be an agreement in regards to bottling vs kegging.  However, for the life of me I can't find any info on whether or not they used special bottles for this.

Kegging and Bottling / Belgian Strong Ale Bottles
« on: November 26, 2017, 07:49:09 PM »
Hi All!

I'm a keg brewer for the most part.  I haven't bottled since I got my kegerator and switched to all grain batches.  However, I am going to be making a Duvel Clone next week (I know, bottling is a ways off).  From everything I've read, it seems as though bottling is really the only way to go for a Belgian Golden Strong Ale as the carbonation is different (I'm not here to debate this, it's simply the overwhelming majority of brewers believe this makes a difference in this ale).  I was wondering if you had any suggestions for the type of bottles to use for this?  I will be carbonating to 3-4 vols, which is a lot more than most beers I've brewed.  I'm guessing this is what gives Duvel its champagne like mouth feel.  Will standard beer bottles and caps be able to withstand this pressure?  My LHBS has "Belgian Beer Bottles w/corks", is this a gimmick or is it designed for exactly this purpose?  Is the glass stronger than typical beer bottles?  If I go this route, should I get champagne wire caps for the corks? 

Thanks for any suggestions!  I'm really excited to brew this beer!

Equipment and Software / New Equipment, New Issues
« on: October 23, 2017, 01:19:46 PM »
Hey everyone,

I finally bought my own equipment after brewing with a friend for a while.  I bought the SSBrewtech Infussion MT and Kettle.  I also got the chugger pump and duda energy 30 plate wort chiller.  I've made two batches with this new setup and have ended up low in my conical fermenters.  I'm only getting 4 gallons into the fermenter and a lower than expected OG.  I'm assuming this means I'm not getting full conversion AND losing water somewhere.  Now, I've noticed every time I transfer water/wort I end up losing a little in my lines but I don't know how to account for this in BeerSmith.  While I'm losing water/wort in the lines, I'd still need to figure out why I'm not getting the correct OG.  I'm currently set up to do a single infussion mash with no mashout and fly sparging. using a 5 gallon water cooler as my HLT. 

I'd love to hear your input, thanks so much for any help you can provide me with.


General Homebrew Discussion / It's so pretty
« on: August 14, 2017, 12:44:51 AM »
Just wanted to share a picture of my little sumpin sumpin clone. It came out so good!

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